Seafood Boil

Rustic and decadent, seafood boils are meant to be shared. The delicious mounds of shellfish, veggies and more bring folks together for a fabulously messy feast. This meal will have you excited to get your hands dirty! A hidden perk of this awesome meal is how little prep time is involved. Simply cut your corn, onion, and garlic, and you're ready to start! The key to such a simple dish is all in the timing. Exactly how you stagger the ingredients as you add them to a broth seasoned with our Elliott Bay Seasoning is what will make or break the dish.

Once everything is cooked, lay out your feast on a picnic table and enjoy alongside some spiced butter. You can substitute almost any spice blend to suit your tastes, but for this recipe we've selected an an array that will please anyone. Butter with Garlic Salt is ideal for those who prefers something mild, while anyone our Cajun Black offers a more tangy, spicy kick.

Ingredients

For the Boil:

8 quarts water
1/2 cup Elliott Bay Seasoning
1/4 cup Italian Sea Salt
6 California Bay Leaf
1/4 cup whole Black Tellicherry Peppercorn
1 large yellow peeled onion, cut in half
1 head of skin on garlic, cut in half
4lb Yukon potatoes
5 ears of corn, cut into thirds
2 pounds Andouille sausage links
2 pounds clams
4 pounds raw shell on, easy peel gulf shrimp
2 pounds mussels
Crab legs of your choice

For the Cajun Butter:

1 cup unsalted butter
1 teaspoon salt
1-1/2 teaspoons Cajun Black, ground

For the Tarheel BBQ Butter:

1/2 cup unsalted butter
1 teaspoon salt
1 tablespoon Louisiana hot sauce
2 tablespoons Tarheel BBQ Rub

For the Garlic Butter:

1/2 cup unsalted butter
1-1/2 teaspoons Garlic Salt

Directions

For the Boil:

Bring water to a boil and add Elliott Bay Seasoning, sea salt, bay leaves, black pepper, onion and garlic. Let it simmer for 5 minutes.

Add the whole potatoes. Bring boil down to a medium to cook evenly and cook for 10 minutes.

Add corn and Andouille, then cook for another 10 minutes.

Add clams and cook for another 5 minutes. When potatoes are fork tender add the shrimp, mussels and crab legs.

Cook for 10 minutes or until the shrimp is bright pink and mussels are all open.

Strain the broth and toss the boiled items in half of the Cajun butter. Gently lay out seafood boil on parchment lined table. Eat hot and use the seasoned butters as dipping sauces.

For the Seasoned Butters:

Melt butter in a small sauce pot. When butter gets hot but without browning stir in the seasoning. Let the seasoned butters sit for a couple hours to become more flavorful before enjoying.

Notes:

Be sure to discard any mussels or clams that do not open.