Seafood Boil Plan
A seafood boil is not a meal. It is a social experience.
It is best done outdoors due to seafood smell & steam
To do:
Crab wash, cut, thaw, stage
Crayfish transfer, wash, remove dead, stage
Shrimp wash, prep, stage
Potatoes wash, stage
Onions wash, cut, stage
Garlic wash, breakup, stage
Onions wash, cut, stage
Mushrooms wash, cut, stage
Olives - drain, stage
Mushrooms wash, cut, stage
Lemons wash, cut, stage
Sausage cut up, stage
Corn stage
Bread butter
Cook site:
o Ice beer
o Set table/chairs/newspaper/napkins
o Wash pot, fill pot, heat
o Set up burner, connect
o Stage ice for soak cooling
Cook timing:
Bring water to boil
Add:
o Zaterains
o Sausage
o Potatoes
o Onions
o Garlic
o Mushrooms
o Lemons
o Salt
Add potatoes boil 10 min
Add crab boil 1 min
Add crayfish boil 3 min
Add shrimp & olives
Shutoff heat for soak 15 min soak
o Add ice
o Add frozen corn
Melt butter for dipping
Toast bread
Meal timing:
o 12:30 fill pot & stage all ingredients
o 1:00 start pot heating
o 1:30 start cooking per above
o 2:00 completed cooking
o 2:15 pore crab boil onto table news paper & eat
Need:
o Music
o Newspaper
o Chairs
o Paper towels
o Garbage can/bag
o Nutcracker
o Beer
o Burner/60 to 120 qt pot with basket & paddle
o Ice chests for beer & crawfish
o Crab crackers
o Table
o chairs
Buy:
o Large shrimp (.5 to 1 lbs per person)
o Crab legs (1 to 1.5 legs per person)
o Crawfish (3 lbs per person)
o Sausage, andouille or Conecha
o Sweet corn on cob, frozen
o Potatoes, baby red
o Zatarains crab boil
o Lemons
o Garlic cloves
o Onion white or yellow
o French bread
o butter
o Beer
o Olives
o Mushrooms
o Salt & Pepper
o Garbage bags
o Ice
o Newspaper or butcher paper
Notes:
Cost of seafood depends on seasonality and availability
Conventional wisdom is that Crawfish should be cooked alive, pick out dead crawfish
Conventional wisdom is shrimp are cooked in shell, eaters can de-vein if they wish
Common to use Zaterains crab boil, recommended is to also add swamp fire crab boil
I put in a 4.5 jar of Zaterains crab boil, my diners were savvy to boils & said seasoning was just right. To be more spicy add swampfire seasoning.
The 15 min soak with no heat is what causes seafood to absorb spices
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