ULTIMATE SEAFOOD BOIL
This seafood boil is the best of the best. Tender lobster, shrimp, crab, tons of veggies and a delicious creole garlic seasoning, you'll make the whole party happy with this easy recipe!
Provided by I Heart Recipes
Categories Main Course
Time 2h15m
Number Of Ingredients 24
Steps:
- Make sure that all the seafood, herbs, and etc are nice and clean.
- Slice up 2 large lemons, and one large onion, then toss them into a large pan.
- Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
- Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
- Pour in 16 cups of cool water, and place the pot over high heat.
- Bring the water to a boil, then turn the heat down to medium high.
- Let cook for 45 minutes.
- Reduce the heat to medium.
- Now fish out all the herbs and etc ( or as much as you can).
- Add in the andouille sausage, and corn. Let cook for 15 minutes.
- Next add in the potatoes, and cook for 10 minutes.
- Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
- Now toss in the shrimp, and turn the heat off!
- Let sit for 10 minutes.
- While the seafood boil is sitting, we can make our creole spiced garlic sauce.
- Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
- Once the butter is melted, stir the ingredients, and reduce the heat to low.
- Let cook for 10 minutes.
- You can pour the sauce over the seafood boil, or use to dip!
- Enjoy!
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
CLAMS CREOLE
Clams are steamed with tomatoes, chilies and wine in this fast and easy dish. Serve over linguine with crusty bread to sop up the juice!
Provided by STORMKAT
Categories Main Dish Clams
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a pot large enough to hold your clams, over medium heat. Add the onions, green pepper, celery and garlic; and cook, stirring until tender, about 5 minutes.
- Stir in the can of tomatoes with green chilies, wine and clams. Turn the heat up to medium-high, cover the pot, and cook for 5 to 8 minutes, or just until all of the clams have opened. Remove from heat immediately.
Nutrition Facts : Calories 89.2 calories, Carbohydrate 6.2 g, Cholesterol 11.6 mg, Fat 3.8 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 0.5 g, Sodium 315.6 mg, Sugar 1 g
CLAM, SHRIMP, & SCALLOP PAN ROAST
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
- Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
- Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.
SHRIMP CREOLE
Steps:
- In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
- Serve shrimp and sauce over coked rice.
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