Name: Seafood Boil
Yield: 8 servings
Ingredients: 4 quarts (16 cups) water; 1 (12 oz.) can beer, optional; ½ cup Zatarain's Crawfish, Shrimp & Crab Boil seasoning; 1 lb baby red potatoes, quartered; 2 large yellow onions, cut into wedges; 1 (13.5 oz.) package Johnsonville andouille sausage, cut into 2-inch pieces; 9 mini ears frozen corn on the cob; 1 lb frozen large uncooked shrimp, deveined, unpeeled; 1 lb fresh mussels or frozen clams; 2 frozen lobster tails; Salt, to taste; Black pepper, to taste

Bring water, beer and Zatarain's seasoning to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add sausage. Cook 5 minutes. Add corn. Cook 7 minutes.

Stir in shrimp, clams and lobster tails. Cook 4 minutes or until seafood is done.

Drain cooking liquid. Pour contents of pot into large serving bowl or platter or mound on paper-covered table. Sprinkle with salt, pepper and additional seasoning, if desired.

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Seafood Boil

Ingredients

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Seafood Boil

Ingredients

Instructions

Notes from the Kitchen

Try a Swap