Over here, we love to eat communally. The act of hovering over a newspaper covered table topped with a beautiful seafood boil alongside family and friends…now that is the perfect backyard bash! Great conversations, great people, and great food. It doesn’t get much better than that!
A real Louisiana Seafood Boil requires a 50 Gallon pot on top of a propane burner. Well, we didn’t want to buy those items and we certainly didn’t need to make that much food so we used what we had and whipped it up real quick in a dutch oven over the stove top! Absolutely delicious, so easy, and ANYONE can make this! All you need is a ton of napkins, a big loaf of crusty bread, and some really cold beer and you have the perfect Memorial Day feast! Enjoy!
- 1 lb. medium sized red potatoes, halved
- 3 ears of corn, fourthed
- 2 cups good Seafood Stock
- 3 tbsp.*Cajun's Choice Shrimp, Crab and Crawfish Boil Spice
- 1 lb. Clams, fresh or frozen (buy already cleaned)
- 1 lb. mussels, fresh or frozen (buy already cleaned and debearded)
- 1 lb. deveined, shell on shrimp, fresh or frozen (*see note below)
- 1 lb. Smoked Kielbasa (we use Garrett Valley Brand), cut into 2 inch pieces
- 2 lemons, fourthed
- 2 tbsp. chopped parsley
- Heat a large dutch oven or pot over medium-high heat. Add 2 cups of seafood stock and 1 tbsp. of boiling spice and stir to combine. Add in the corn and the potatoes, stir to toss in the broth, then cover and cook until potatoes are tender, about 20-30 minutes depending on the size of your potatoes.
- When the potatoes are tender, add in your clams, mussels, shrimp, lemons, and kielbasa. Gently toss and then cover and cook until shrimp is cooked through and the clams and mussels have opened, about 5-10 minutes (cooking time will depend on if they are frozen or not. Mine were frozen and it took about 10 minutes to cook through).
- Season with 2 more tablespoons of the seasoning and some chopped parsley. Toss to coat.
- Serve with plenty of napkins, some crusty bread, and a cold beer for the ultimate seafood boil experience! Enjoy!
- *If you can't find deveined and shell on shrimp (we found ours in the freezer section) use a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and remove the vein. Leave the shell and tail intact.
- *Any cajun seasoning or crawfish/seafood boiling spice is fine to use.