I’m writing this on the Fourth of July, and I just got back from my evening walk around the neighborhood. I’m salivating from the tantalizing smells of the barbecues wafting through the air.
Rather than a typical barbecue, though, I opted for something a bit different for us this year: a seafood boil. It smacks of summertime and the thought of something new appealed to me–that and the pictures on Nicole’s The Galley Gourmet blog looked stunningly delectable.
The ease of this recipe surprised me. Toss a few herbs and spices into a pot, immerse your potatoes and corn and sausage, then top it off with the shrimp and clams–and voila, you have a sumptuous seafood medley full of lip-smacking deliciousness. Well, there’s a bit more to it than that but not much, really. Try it. Easy. Fun. Delicious. What more could you ask?
Almost forgot: For the dipping butter, I used my zester to grate a couple of cloves of garlic into melted butter. I used some shrimp butter I had frozen in the fridge that I made last time we had shrimp. Save the shells from raw shrimp, rinse, then boil with a stick of butter for a few minutes, strain out shells, and you have shrimp butter. I froze mine in ice cube trays then popped the frozen cubes into a Ziploc baggie.
- 1 (12-ounce) beer
- 1 large sweet onion, thinly sliced
- 2 quarts water
- 2 bay leaves
- 1 lemon, halved
- 2 tbsp. Old Bay seasoning
- 1/2 tsp. Kosher salt
- 2 pounds small new red potatoes
- 14-16 oz. kielbasa sausage
- 14-16 oz. andouille sausage
- 8 ears of corn, halved or cut into rounds
- 2 pounds large shrimp, shell on
- 2 dozen clams
- In a very large dutch oven or stock pot over high heat, bring beer, onion, water, bay leaves, lemon, Old Bay seasoning, and salt to a boil.
- Reduce heat to a medium simmer and add potatoes. Cover and cook for 10 minutes.
- Add the sausage and corn and cook for another 10 minutes or until potatoes can easily be pierced with a knife, the corn is cooked, and the sausage is warmed through.
- Add the shrimp and clams (or place in a steamer basket or steam separately), cover, and cook until the shrimp are pink and the clams have opened, another 3-4 minutes.
- Using a slotted spoon, transfer the onions, potatoes, sausage, corn, shrimp, and clams to a large platter. Ladle the broth over the meat and vegetables.
SOURCE: The Galley Gourmet