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Title: Seafood Boil
Categories: Tabasco Pork Seafood
Yield: 8 Servings
| 1 | ga | Water |
| 2 | 3 ounce pack crab boil | |
| 1/3 | c | Salt |
| 1/4 | c | TABASCO brand Pepper Sauce |
| 1 | lg | Lemon; cut into quarters |
| 8 | md | White onions; peeled |
| 4 | Artichokes; each cut in half | |
| 3 | Carrots; peeled, cut in 2-inch pieces | |
| 1 1/2 | lb | Small red potatoes |
| 4 | Ears corn; each cut into 3-inch pieces | |
| 3 | lb | Crawfish* |
| 1 | lb | Large shrimp; unpeeled |
| 1 | lb | Andouille sausage or kielbasa; cut in 2" pieces |
In very large saucepot with removable wire basket, heat water, crab boil, salt, TABASCO® sauce and lemon to boiling. Add onions, artichokes, carrots and potatoes; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables. To boiling mixture, add corn, crawfish, shrimp and sausage; over high heat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes until crawfish are tender. Carefully remove. To serve, arrange vegetables, seafood and sausage on large platter or place on newspaper or brown paper. Serve with plenty of cold beer and French bread. Makes 8 servings. *Or, substitute other shellfish for crawfish. Cook blue crabs 20 minutes, lobsters 25 minutes per pound, dungeness crabs 25 to 30 minutes.
>From the Tabasco Website, formatted by Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" previous next