GARLIC BUTTER SEAFOOD BOIL

INGREDIENTS:

5 clusters Snow crab legs, washed completely
1 pound Shrimp, deveined, tail on
1 pound Andouille sausage, reduce into thick slices
6 Corn on the cob
6 Child pink potatoes

SEASONINGS TO BOIL SEAFOOD
5 tablespoons Outdated Bay seasoning
1 entire Lemon, juiced3 Bay leaves

SEAFOOD BOIL SAUCE
3 tablespoons Garlic, diced
1 entire Onion, diced
1 Lemon, juiced
4 sticks Butter
1/4 cup Olive oil
2 cups Rooster broth, non-compulsory (see notes under)
1-2 dashes Tabasco sauce

SEASONING FOR SAUCE (ADJ. LEVEL OF SPICINESS TO YOUR LIKING)
3 tablespoons Outdated Bay seasoning
3 tablespoons Paprika
1 tablespoon Cayenne pepper
1 tablespoon Pink pepper flakes
1 tablespoon Lemon pepper seasoning, (non-compulsory relying on recent lemon juice)

INSTRUCTIONS:

Replenish a big stockpot with water, leaving sufficient room on the high so as to add the seafood. Add outdated bay seasoning, lemon, and bay leaves. Deliver to a light-weight boil.

Add the crab legs, sausage ,and corn. Cowl with a lid and boil for quarter-hour.

Add the shrimp. Boil for five minutes (shrimp will flip pink, don’t overcook).

Drain the water and take away bay leaves. Switch to serving dish or go away within the inventory pot.

Pour that scrumptious garlic butter sauce throughout,, and/or reserve some sauce on the aspect to dip the seafood in (recipe under).GARLIC BUTTER SAUCE

Soften one stick of butter and olive oil in a skillet on medium warmth. Add onions and sauté till they grow to be translucent.

Add Garlic and saute for 30 seconds, stirring consistently so garlic doesn’t burn. Add juice of the lemon, and all of the seasonings. Modify cayenne and pink pepper to your stage of spiciness.

Add remaining 3 sticks of butter. Simmer till butter is melted, stirring consistently.

If utilizing hen broth, gently stir it into the combination now. Pour over your favourite seafood and/or reserve some for dipping.