We're having a Seafood Boil!!! Seafood Boil - You've maybe heard it called many names - Frogmore Stew, Beaufort Stew, Lowcountry boil, Louisiana Crawfish boil or a tidewater boil.

Here's my Seafood and Veggies all prepped and ready to go Traditionally, you'll find them in places like Louisiana, South Carolina and New England as well as some other coastal States that focus on their regional seafood and side dishes. There is no written rule as to what goes into the pot but most will agree that it should be seasoned well. A "Boilmaster" usually will not divulge their secret ingredient and every one has a different one! I think the key is to add what you like as it all seems to work out! The first time I seen this type of dining I was kind of looking and thinking…hmmmm, look’s like we’re going to be eating on Newspaper? Well, turns out it’s a fun and great way to entertain if you have a large group to feed. Other than how good this tastes, the best thing is the Cleanup! After everybody is done, you just throw all your shells/corn cobs etc into the middle of the newspaper and wrap up the ends and just throw it in the trash! Line your table with plastic if it is porous and your concerned it will absorb the juices. Another Variation of Seafood used

The thing that takes the time here is the preparation of your vegetables and cleaning the shellfish. Other than that, it’s so easy. I get everything prepped before Guests arrive and it’s just a matter of throwing everything into a pot! When I say that I’m just going to “throw dinner on the table" I really mean it! hehe Everything all prepped and put in the refrigerator

This is just one variation I make. The ingredients are approximate and it's always a good idea to test the spices before adding your shellfish. You can also add beer to this recipe if you choose to. • Old Bay Seasoning or Cajun seasoning or Zatarains spice bags (4) – (about 1 1/2 cups)

• 4 pounds medium sized new potatoes scrubbed and left whole

• 10 ears fresh corn, husks and silks removed (broken in half)

• 3 lemons cut in half

• 3 whole medium onions with skin removed

• A small handful of Garlic Cloves

• 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 1/2 inch pieces

• 4 pounds whole crab, broken into pieces (I use King but Snow or Queen is good too)

• 4 pounds fresh shrimp, peeled and deveined

• 3 dozen middleneck clams

• 3 dozen mussels

• Serves about 10-12



Heat a very large pot of water over an outdoor cooker, or medium-high heat indoors. Sometimes I don’t have a pot large enough, so I will split the recipe into 2. I've also heard of people using a Turkey fryer which would work well. 1. Add Old Bay or Cajun Seasoning to taste, and bring to a boil. 2. Add the onions, lemons, garlic, and simmer for about 10 minutes. 3. Add the potatoes and sausage, and simmer for about 10 minutes. 4. Add the corn cook for another 5 minutes. 5. Add the crab/shrimp/clams, bring back to a boil and cook for 5 minutes 6. Add the mussels last when everything else is almost done and cook for another 3 minutes or until opened. Try not to boil too hard or your potatoes will fall apart. Turn off the heat and let it sit for a 5 minutes.



Drain off the water or scoop everything out with a large paddle type ladle and put it in a container to transport it to the table - Pour it all out onto your newspaper covered table and shock your guests! Grab a paper plate and a cold beer or glass of wine and Dig in! It's really hard not to eat too much of this. Be ready to loosen your belt! You certainly don't need too much with this, but I’ll usually serve a nice green salad (or Caesar Salad), some Garlic Bread, and we’re ready to go! Enjoy!