How to Make a Louisiana Seafood Boil
Cut the head off your shrimp with a sharp knife., Devein the shrimp., Squeeze lime juice all over the shrimp., Check your mussels and make sure they are not broken or give off an excessively bad smell., Take a mussel and debeard it., Wash your crab...
Step-by-Step Guide
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Step 1: Cut the head off your shrimp with a sharp knife.
Your shrimp will have a natural arch to it so cut along the middle of the inner arch up to the tip of the tail where the intestinal tract is.
From the cut, a black line (the shrimp's vein) will become visible.
Remove the vein with your hands or a fork and wash the shrimp under running water.
Repeat this step for every shrimp you have. , This cuts down on the fishy scent., Do not use them if they are.
The smell and broken shell is an indicator that they are rotten.
You want your mussels to be tightly closed., On a mussel, there is the beard-like attachment hanging off of it.
You can either pull this off or cut it off.
Once you have debearded the mussel, take a scouring pad or a stiff brush and scrub off any barnacles that are attached to the mussel.
Repeat this for all of your mussels and wash them together under running water. , This ensures that debris, like sand, is still clinging to the legs., Always store your crayfish on ice to preserve freshness, when you're not cooking with them. , Repeat for the remaining sausages., Peal the green part off the corn to reveal the inside.
Continue to pull the stringy material off of the corn cob and then rinse.
Repeat this step for the remaining ears of corn., Repeat for the remaining corn until you have 6 halves., You will have 4 lemon halves., After this, cut into quarters., Cut it thickly until you’ve used the entire root.,, Cut them in halves.,,, Stir well to make sure your ingredients haven’t clumped together., Add in the sausage, celery, ginger, lemon, potatoes, and corn.
Boil for about 20
- 30 minutes or until the potatoes have softened.
Keep stirring periodically to make sure nothing sticks., Place the mussels in and boil until they have opened up., Stir the pot so that all of the ingredients are mixed in well., After this, pour the contents of the pot into the large tin pan., Now that everything is prepared, you and your company can dig in. -
Step 2: Devein the shrimp.
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Step 3: Squeeze lime juice all over the shrimp.
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Step 4: Check your mussels and make sure they are not broken or give off an excessively bad smell.
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Step 5: Take a mussel and debeard it.
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Step 6: Wash your crab legs under running water.
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Step 7: Rinse your crayfish to make sure all the debris is washed off.
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Step 8: Cut the sausage into 1 inch (2.5Â cm) slices on a cutting board.
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Step 9: Husk the corn.
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Step 10: Cut the ear of corn in half.
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Step 11: Slice the lemons into halves.
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Step 12: Peel the onion and then rinse it.
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Step 13: Rinse the ginger root.
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Step 14: Cut your two celery stalks into 1 inch pieces.
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Step 15: Wash the six red potatoes.
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Step 16: Prepare a pot of water and let it come to a boil.
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Step 17: Add all of your powdered ingredients together: paprika
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Step 18: pepper
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Step 19: parsley
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Step 20: bay leaves
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Step 21: and Knorr seasoning.
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Step 22: Pour in your canola oil.
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Step 23: Add the onions and garlic cloves and stir.
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Step 24: Put the crayfish and the crab legs in and boil for 10 minutes.
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Step 25: Add in the shrimp and boil for 5 minutes.
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Step 26: Boil for about 5 minutes.
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Step 27: Enjoy!
Detailed Guide
Your shrimp will have a natural arch to it so cut along the middle of the inner arch up to the tip of the tail where the intestinal tract is.
From the cut, a black line (the shrimp's vein) will become visible.
Remove the vein with your hands or a fork and wash the shrimp under running water.
Repeat this step for every shrimp you have. , This cuts down on the fishy scent., Do not use them if they are.
The smell and broken shell is an indicator that they are rotten.
You want your mussels to be tightly closed., On a mussel, there is the beard-like attachment hanging off of it.
You can either pull this off or cut it off.
Once you have debearded the mussel, take a scouring pad or a stiff brush and scrub off any barnacles that are attached to the mussel.
Repeat this for all of your mussels and wash them together under running water. , This ensures that debris, like sand, is still clinging to the legs., Always store your crayfish on ice to preserve freshness, when you're not cooking with them. , Repeat for the remaining sausages., Peal the green part off the corn to reveal the inside.
Continue to pull the stringy material off of the corn cob and then rinse.
Repeat this step for the remaining ears of corn., Repeat for the remaining corn until you have 6 halves., You will have 4 lemon halves., After this, cut into quarters., Cut it thickly until you’ve used the entire root.,, Cut them in halves.,,, Stir well to make sure your ingredients haven’t clumped together., Add in the sausage, celery, ginger, lemon, potatoes, and corn.
Boil for about 20
- 30 minutes or until the potatoes have softened.
Keep stirring periodically to make sure nothing sticks., Place the mussels in and boil until they have opened up., Stir the pot so that all of the ingredients are mixed in well., After this, pour the contents of the pot into the large tin pan., Now that everything is prepared, you and your company can dig in.
About the Author
Jonathan Tucker
Dedicated to helping readers learn new skills in organization and beyond.
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