Chef Tom Fraker
Mardi Gras Seafood Boil
Category
Entree
Servings
6 - 8 servings
Prep Time
5 minutes
Cook Time
45 minutes
Author:
Chef Tom Fraker
Ingredients
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2 heads Garlic, unpeeled; cloves separated
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6 Bay Leaves
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1 (8 oz.) package Shrimp, Crab & Crawfish Boil
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3 Navel Oranges, halved
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4 Lemons, halved
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2 Limes, halved
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1 (1 ½ lbs.) bag Melissa’s Crimson & Gold Potatoes
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4 ears Sweet Corn, husks removed; halved
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2 Melissa’s Perfect Sweet Onions, peeled; sliced
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1 pint Button Mushrooms, cleaned
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11 oz. Fully Cooked Smoked Sausage, cut into bite size pieces
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14 oz. Fully Cooked Hot Linguica Sausage, cut into bite size pieces
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½ pound Raw Shrimp, deveined
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1 pound Cooked Crawfish, rinsed
Directions
Fill a large pot about half way with cold water. Add the first 7 ingredients and bring to a boil.
Reduce the heat to a simmer and cook for 15 minutes.
Stir in the corn, onions and mushrooms and cook for 10 minutes more.
Add the sausages and cook for another 5 minutes.
Add the shrimp and cook for another 5 minutes.
Add the crawfish and cook for 2 minutes longer or until shrimp is completely cooked and the crawfish is heated through.
Drain well and serve.
Filed in:
Bay Leaves,
Crimson & Gold Potatoes,
Entree,
Garlic,
Lemons,
Limes,
Mardi Gras Seafood Boil,
Navel Oranges,
Organic Corn,
Perfect Sweet Onions
