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Old Bay® Seafood Boil
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Recipe Summary Old Bay® Seafood Boil
This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.Ingredients | Old Food Network Shows
4 lemons, halved
2 medium sweet onions (such as Vidalia®), quartered
4 serrano chiles, split in 1/2 lengthwise and seeds and membranes removed
2 bunches fresh thyme, tied with string
2 heads garlic, peeled and halved
1 ⅔ cups seafood seasoning (such as Old Bay®), or more to taste
Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
You need a very large pot for this. I use a turkey fryer! You can also divide into 2 stockpots (or half the recipe). The water level will rise when you add the ingredients so keep this in mind as you fill. I fill mine about halfway.
You should be able to smell the broth with plenty of salt and spice...taste and add Old Bay(R) and kosher salt accordingly. You want the broth to be strong so some of the flavor can penetrate and get absorbed by the potatoes and sausage.
A lot of people will want to skimp out on the littleneck clams, but trust me, don't, as they add a lot of flavor and have a very pleasant taste. Buy them the day you plan to use them and keep them in a bowl of ice open as so that they don't die (don't allow the grocery store clerk to seal the bag!)
I also keep some of the boiling liquid as it is great to pour over the shrimp as you eat.
Nutrition data for this recipe includes the full amount of simmering liquid. The actual amount of simmering liquid consumed will vary.
Info | Old Food Network Shows
prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
14
Yield:
14 servings
Old Food Network Shows / Food network didn't care about momofuku's fried chicken, but grub street offered me this very important blog post on the matter that i remember reading and rereading and eventually reciting to anyone who would listen.
