Seafood Boil

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2 small lemons, quartered

2 boxes crab boil

a few tbs of old bay seasoning, optional

6 quarts of water

2 cups chicken broth

2 medium onions, quartered

1 stick of butter

salt and pepper

garlic and creole seasoning

1 tbs minced garlic

Boil for about 10 minutes until all the seasonings are smelling strong. Then add 2 lbs of tiny red potatoes. (I leave them whole) then add a pack of frozen corn on the cob (they come in half pieces, I use 8 of the halves) and boil for 5 minutes. Then add your seafood. What ever you like really. Here in California I use Mussels and Shrimp. Back in Alabama we use crawfish and shrimp. Either way, I always use shrimp, leave the skins on but make sure there are no heads. When you add your seafood to the pot, it boils for maybe 5-10 more minutes and its done. (check the potatoes) If you use mussels, when they are opened, they are done. (Note: do not eat the ones tat do not open) When the shrimp is pink, it is done. At this point I turn it off and put the lid on and let it sit for about 5 more minutes. Then serve in a large bowl! Also, what I like to do is melt some butter, sprinkle some garlic salt in it and place the boiled red potatoes in it and toss around before serving. The potatoes don’t absorb the flavor as much as the seafood does. Sometimes we like to cook the mussels on the side in a white wine cream sauce to give them more flavor as well. Just some extra ideas. =)

NOTE on the picture: As you can tell in my pic, I over boiled my potatoes. Therefore they ended up all over everything. Yes, try not to do this LOL. I adjusted the times in the recipe so you should not have this issues.

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