A Complete Guide to the Perfect Seafood Boil

Today we celebrate Louisiana creole cuisine. Such a unique cuisine that reflects the festive and vibrant but oh so colorful and spicy side of Louisiana. Like its history and culture, Louisiana sets itself apart when it comes to talking about its gastronomy.

Now if you know me, you know how attracted I am to everything with color and spice on it! And if you happen to mention seafood, I am sold! I love seafood so much that I feel like I can live a month just eating in and still ask for more lol. Since I order dishes like seafood boil a lot, I couldn't help but wonder how it would turn if I decide to make it myself. Now let me tell you, this was the BOMB DIGGITY! And now it's your turn to bring it on in your kitchen!

INGREDIENTS

• 8 cloves garlic smashed

• 1 onion peeled and cut into 4 pieces

• 1 pound small Yukon gold and red potatoes halved

• 4 ears corn on the cob cut into thirds

• 4 lobster tails

• 1 pound snow crab legs

• 2-3 lbs mussels, cleaned

• 1 pound smoked beef sausage cut into 1 inch pieces

• 1 pound shrimp cooked, peeled and deveined (leave tails on)

• 4 tablespoons butter

• 1 tablespoon 7-Herbs and Garlic

• 3 cups Lemon Juice

• 1 teaspoon Olive Oil

• 1 tablespoon Yassa Much

• 1 tablespoon Piri-Piri

• 1 tablespoon Soumbedioune

• 1 tablespoon Safara

• 1 cup Vinegar

• 1 teaspoon Honey

• 3 boiled eggs (optional)

• 4 sprigs of Thyme

• 2 lemons

• Salt and pepper for taste

PREPARATION

1. Clean the lobster tails and the snow crab well then place in a large saucepan along with the mussels

2. Cover with water, 2 cups of Lemon juice and 1 cup of vinegar

3. Peel the onion and add to the saucepan then bring to a boil over high heat, cover and cook for 7 to 9 minutes

4. Clean then add the potatoes in the saucepan

5. Add 4 sprigs of thyme and the sausage slices. Bring to a boil over high heat, then reduce to medium-high heat. Cover and cook for 5 to 7 minutes.

6. Add the corn and cook uncovered for 5 to 7 minutes.

7. Start draining the seafood mixture from the pot when the mussels begin to open and the potatoes are almost cooked. Serve on your serving plate!

8. Reserve 1 cup of the broth for the sauce

9. Meanwhile clean the broccoli and marinate with 1 tablespoon of Piri-piri, 2 tablespoons of lemon Juice and 1 teaspoon of Olive oil and 1 teaspoon of honey

10. Place the broccoli mixture in a cookie sheet or parchment paper and oven roast

11. Place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes then serve in the plate as well

12. Back to the sauce, melt the butter in a small bowl and whisk it into the reserved broth

13. Smash the 8 cloves of garlic then add to the sauce

14. Add 1 tablespoon of Yassa Much, 1 tablespoon of Piri-piri, 1 tablespoon of Safara and 1 tablespoon of Soumbedioune, then squeeze in 1 lemon. Cook it all for approximately 6 to 9 minutes

15. Microwave the shrimps since they are already cooked; remove all the water excess then add to the sauce. Leave the shrimps in the sauce for like 3 minutes then remove them and place in the plate

16. Taste the broth and adjust the seasoning; pour over seafood and vegetables. Serve with lemon wedges, hot sauce and slices of fresh baguette.