Seafood & Sausage Boil
- 8-10
Ingredients:
¼ cup extra virgin olive oil
2 pounds unpeeled Gulf shrimp (16/20 count)
60 wild middle neck clams, scrubbed and rinsed
10 links andouille sausage, cut into 30 one-inch links and butterflied open
2 medium onions, chopped into size of large dice
1 teaspoon Old Bay Seasoning
Hot sauce to taste, such as Louisiana Hot Sauce
1 cup chardonnay
3 quarts corn and clam broth (recipe below)
2 pounds new potatoes, rinsed and cut in half
8 ears sweet corn, kernels removed from cob (reserve cobs for broth)
2 sticks unsalted butter, chilled and cut into 8 pieces
4-5 lemons, ends removed and cut ½-inch thick
4 tablespoons chopped flat-leaf parsley
3 loaves toasted French bread for dipping
Corn & Clam Broth
1 gallon water
16 ounces clam juice (can or box)
8 corncobs cut in half (see recipe above)
2 yellow onions, peeled and cut into quarters
4 tablespoons Zatarain’s seafood boil blend
3 stalks celery, rough cut
Instructions:
Shuck, rinse and cut the ends of the corncobs flat. Stand upright and use a sharp knife to remove the kernels from the cobs. Reserve corncobs. In a large Dutch oven heat the oil and add the clams, shrimp, sausage and onions. Stir with a wooden spoon for 2 minutes. Add the seasoning, wine and broth. Bring to a boil, and when shrimp float to the surface (about 1 minute), remove from the pot. Remove clams after they open, then remove the sausage. Add potatoes and cook for 20 minutes (until tender), and then remove with a slotted spoon. Return broth to a boil and add corn kernels, cold butter and lemons. Simmer for 5 minutes. Adjust seasoning to your liking.
When ready to serve, reheat cooked seafood one item at a time by placing them back into the broth. Use a slotted spoon to divide them evenly – placing them into individual serving bowls. Repeat with potatoes and sausage. Return broth to a boil and add the chopped parsley. Spoon 6 ounces of broth over each serving. Use a slotted spoon to divide corn kernels and lemons evenly among the bowls. Serve with toasted French bread.
Corn & Clam Broth
Place corncobs in an 8-quart stockpot and cover with water. Add clam juice, onions, and celery, bring to a boil, reduce heat to medium low and simmer for 1 hour. Tie spices tightly in cheesecloth with a string. Tie this spice pouch to the pot handle for easy removal. Let simmer another 20 minutes. Strain, reserve the liquid, and discard cobs.