Mardi Gras Seafood Boil
Mardi Gras Seafood Boil
Rated 5.0 stars by 1 users
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.
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