Anyone have a good recipe or secret?
Been thinking of whippin one up,never tried though.
thanks in advance

Had one last night, Zatarins seafood boil, onion, garlic, lemon in a large pot of water. Let that simmer for about an hour. Cut up potatoes into hunks, cook them until almost done, andoui sausage cut in hunks next, then 1/2 ears of corn until they are done. Shrimp goes in last until they turn pink. Strain everything out and serve. You can then use Old Bay to season to taste. I don't but other do.

Good videos on Youtube.

sounds like you have done this a time or two.

I'd say.

Don't forget the budder.

1 stick butter, Zatarin's boil, new potatoes, andouille sausage, corn, shrimp in that order. Cook till the shrimp just turn pink and cut off. We usually also roast oysters at the same time. A real winter favorite here on the coast.

Once or twice........... one of my favorite summer meals

Are you using the liquid Zatarains?

Zatarain's Complete Crawfish, Shrimp, and Crab Boil. I like the powder better than the liquid. I use red skinned potatoes(cut in half), fresh corn on the cob(broke in half), Conecuh sausage, and split and deveined shrimp. I boil the potatoes for about 15 minutes before I put in the corn. Once the corn is in, let it boil for about 10 minutes. Then put in the sausage(cut into about 1.5" long) and let that boil for about 15 minutes. The shrimp goes in last. After it starts to boil, I let it boil for about 5 minutes. Then drain and eat.

Anyone load up on the seafood?
clams,crawfish,maybe crab claws etc?
So far you've givin me some good ideas,thanks

The recipes listed here are fine BUT......if you want folks around here to believe you're a pro then call it a Low Country Boil or Frogmore Stew.

I rest!!

Of course you know this but you can add any and all of this. However, now you really are getting away from tradition and turning it into a seafood boil.

I've seen folks add everything from blue crabs to artichokes.

Let the stock steap for about an hour before adding anything. A few beers stirred in don't hurt either.

Lastly, do not get fancy with it. Once cooked dump the entire pot onto brown or newspaper. Several rolls of paper towels and plastic utensils are a must.

A great side = hush-puppies!! And if you really want to go whole hog plop down a couple of whole smoked butts on the paper with bowls of slathering sauce!!

but consist mostly if not entirely of exoskeletal critters not readily available around here. I enjoy mild flavored fish such as Cod or Haddock so I'm wonderin if a slow simmer with a few of the above ingredients will give me a nice dish or will I wind up with a plate of mush.

?????? Thanks.

I like beans in mine.

Just a WAG,but I would think even if the fish breaks down,you'd still have a nice dish,lots of carrots, celery,taters.corn on the cob,,,,,
BYC as mentioned,far from a pro,that's why I'm scrounging for ideas

All in jest.

You folks are ditching the bathwater, no reserving it for future dishes?

HA! Was not my point...did not say if you WANT to be a pro....rather SOUND like a pro and blend in 'round here...;)) I agree with you on the fish.

Denny maybe you add a few filet's last minute or in a basket above the broth. Never tried fish/fish in a boil!!

BTW Happy Birthday rong!!

fish boil - northern style!



get the water to boiling, add salt, taters, onions



add some fresh Great Lakes Whitefish the last few minutes



throw some kerosene on to boil over the oil on top





dump on newspaper and serve with some coleslaw and garlic bread - good eats!

there are many ways to skin a cat.

None of which are pleasant for the cat.

looks more like a fish BROIL!!

What exactly is the purpose of pouring the kerosene on the fire. Around here we might use it to start a fire, but never to try to put one out. miles

BYC thanks for the bday wishes

Boiling the fish produces oils that float to the top. The flash over of kerosene makes the pot boil over, losing that oil layer on top. And it makes for good cooking theatrics.

Nope the powder. Boil in a bag.

Very True.