Hey cousins, it's Rosie, and in this video, I'm going to show you how I now make my
seafood boil. I shared my seafood boil a couple years ago, but there have been
some changes. Y'all are gonna love this version so much better, I kid you not.
Now all I want you to do is grab a glass of wine, some Hennessy, or sweet tea,
whatever works for you, and get comfortable because we are going to be
spending about 10 minutes together, okay? so let's get right into the recipe. So if
you remember, I do not use the bottle stuff - you know, the seasoning that's
supposed to season up your seafood boil - I don't use that. I just seasoned it up
on my own. So I start off with some lemons and I just slice them all up. Then
I'm going to set those lemons to the back. Now here is my seafood melody. If
your store doesn't have it, baby don't trip. All this is, is thyme, dill, and
parsley, okay. So as long as you can find those, you are good to go. You're also
going to need some garlic. As you see, I have my clove of garlic right there by
the lemon. And you're also going to need some onion - red, yellow, or white will do.
So slice up that onion, and now we are just going to grab some bay leaves. If
you want to use dry, that's fine, that's what I'm using. But if you have fresh,
that's good as well. So now, we're just going to place everything into a bowl or
you can leave it on the chopping board. To be honest with you, I think I was just
being extra right now. But I'm also going to grab a stick of butter. Now this is
salted butter - some people like to use unsalted, but I'm going to use salted
because that's how I do. And I'm going to walk over to my stovetop and I'm going
to start adding everything into my large pot here. So tossing those lemons, the bay
leaves, the onions, the garlic, and those herbs, and you're also going to add in
the butter as well, okay? So once the butter is in there, we are going to grab our
seasoning. And I'm going to keep it really simple.
All you need for the season as of right now is some creole seasoning. So sprinkle
that on in there. And then you're going to place that, or set that seasoning to the
side - we'll be using some more of that later. You're going to add in a little
bit of apple cider vinegar, and now we're going to start pouring in some regular
water, okay? No chicken broth, no seafood stock, none of that store-bought stuff.
Just some regular water. You're going to bring this to a boil over high heat. Once
it reaches a boil, reduce the heat to medium-high and just let it boil for
about - or should I say let it cook for about 45 minutes. So while that's cooking,
we're going to prep our other ingredients. I have some fresh corn, here.
I'm just going to pull the husk and take off the corn silk. I really just like
this part, I just don't like dealing with corn silk, it's just so messy. But
yeah, I have fresh corn on hand so I'm using it, but if you want to use frozen
corn, that will do as well. So now I'm going to slice the sausage that I have.
I'm using some andouille sausage and I usually just buy what's on sale, so I'm
not married to a brand as of right now. But I'm also going to grab my shrimp. And
I have some jumbo shrimp. Now what I want you to do is, I want you
to make sure that shrimp is clean, okay? No dirty shrimp.
Say it with me: no dirty shrimp. Don't nobody want no unpeeled dirty shrimp. Set
that shrimp to the side once it's clean. And now you could deal with your crab.
Now for me, I decide to use king crab. And I cut the legs before I started cooking
them because they were too big, so I just cut them in half. And I'm also going to
be using some crab claws. Usually with seafood boils, you add crawfish. Well. I'm
not gonna do that, and I have a really easy little simple reason why I'm not
going to. Because I'm allergic to crawfish. But I will be adding some
lobster tail, okay? So if you want to use some crawfish and you want to put it in
this recipe, feel free to add it. You can definitely do so. So now we have pretty
much everything good to go. Let's go back to our pot. This has been boiling for
about 45 minutes, and I'm going to fish out
most of the stuff. Now I say most of the stuff because I'm super short and
I can hardly see in that pot which y'all see, I could not, so I'm going to fish out
as much as I possibly can. And then we'll start adding some ingredients. And again,
if some is left behind, that's okay. So I'm going to start adding the sausage
first. Again, this is andouille sausage. I got whatever was on sale. I mentioned
that earlier, if you don't want to use andouille sausage, you can use regular
smoked beef sausage. I've seen some people use hot links, if you want to use
that, you can do that. So now I'm going to start adding in my corn. Now again, you
can use frozen corn if you want, okay? And once the corn is in there, we're just
going to give everything a nice stir. And then we are going to place a lid on this
and we're going to let this cook for about, let's say 15 minutes, y'all. 15
minutes, place the lid on. So after that's been cooking for about 15 minutes, we are
going to take the lid off. And again, this is over medium-high heat, okay. Now we're
going to start adding some potatoes. And I didn't show the potatoes earlier
because I forgot to record that part. Y'all, I don't know what it is with me
forgetting to record some of the footage but I got to do better. So I'm
just using regular russet potatoes because that's what I had. If you want to
use red or yellow potatoes, golden potatoes, you can do so, okay, but I just
did not feel like going all the way to the store for potatoes. And that, you know,
the potatoes is actually my least favorite part of the boil anyway. So yeah,
I just didn't feel like going for the potatoes. So now after the potatoes been
in there for about 10 minutes, I'm going to start adding in the crab. So now I'm
adding in my king crab legs. Followed by that, I'm going to start adding in my
claws. And after adding the claws, I'm also going to start adding in my lobster
tails. Now the lobster tails that I'm using right now are four-ounce lobster
tails. If you want to use bigger lobster tails, you certain
can. In this video and the recipe that I will have listed on my blog, I'm only
going to use four lobster tails, but if you want to use more, you already know
you can add more. There is enough, you know, liquid in there that you can
add more lobster tail and you can also add crawfish to this recipe. So yeah, you
won't have to change anything. So last but not least, after the lobster and the
crab has been in there for about 15 minutes, I started adding in my shrimp,
okay? And then I'm going to turn the heat off completely. And I'll say actually 20
minutes after it's been in there, the crab and everything's been there for 20
minutes - that's when I add the shrimp. So now I'm going to turn the heat off
completely, still tossing in the shrimp, and then I'm going to give everything a
nice stir. I will place the lid on and then I'll just let this sit for about 10
minutes. And then I'm pretty much good okay. So what we will need to do is make
our Creole garlic sauce, and that's really easy. Now again, if you want the
exact measurements for my seafood boil or any of my other recipes, head over to
my blog, IHeartRecipes.com. You can print out my recipes from there for free
okay? So now we're going to make our Creole garlic butter. This is super easy, y'all.
You don't need a whole lot of ingredients, but what you will need is another stick
of salted butter, okay. So let's melt that over medium heat. Once the butter is
nice and melted, we're going to turn the heat down to low. Now let's add in some
garlic. I got my minced garlic that I just added on in there, and I'm also
going to start adding in some fresh lemon juice, y'all. So let's squeeze that
in there as well. You'll also need some Creole seasoning,
so I'm going to sprinkle that now. And followed by the Creole seasoning, I'm
going to start adding in some hot sauce. Now if you don't like hot sauce, you
don't like any type of spice, leave that on out there. And then we're going to
start adding in paprika. So the paprika is going to make
it nice and really red. I like mine to be red, I think that's just me. If you don't,
you can just leave the paprika out. I'm also going to add in some coarse black pepper. And
then I'm going to start adding in my parsley flakes, y'all.
Once that's in there, we're just going to give everything a nice stir and we are
going to let this sit for about ten minutes still on low. And then we are
ready to serve it with our seafood, all right! So you can do one of two things
now. You can do what I'm doing with my greedy self, and I'm gonna drizzle that
Creole garlic butter all over the potatoes, the lobster, the corn, the crab,
the shrimp, oh my gosh, oh yeah. Anyway, you can do this or you can grab a bowl, place
your garlic butter in a bowl, and you can just dip the seafood in, okay? Whatever
you decide to do is going to be delicious. Now don't forget to let me
know in the comments section what you want me to make next! Also be sure to
share this video with your family and friends, cousins. I would truly appreciate
it. Y'all know I am on Facebook as well as
YouTube. I'm also on Instagram, so make sure you follow me there, y'all. And again,
if you want the exact measurements for my seafood boil and my creole garlic
sauce, head over to my blog, IHeartRecipes.com and you can print it out
from there. It has been a pleasure hanging out with you, cousins. We got to
do this more often, y'all. So yeah, make sure you follow me on Facebook and you
know I will hit you all with another recipe soon!