Louisiana Seafood Boil

Preparation time

15 Minutes

Cooking time

45 Minutes

Serves

6-8

Great for group gathering, Louisiana seafood boil is quick and easy to cook! Follow our video recipe to learn now.

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Replicate this dish with quality frozen seafood from Warehouse Club. You can get the same great taste as restaurant standard at a fraction of its price. This succulent seafood dish will definitely impress your guest. Enjoy it with some great sauces and ice-cold beers! 

Ingredients

4
tablespoons
Kirkland Signature Pure Olive Oil
1
tablepoon
Kirkland Signature Pure Sea Salt
2
teaspoons
Kirkland Signature Coarse Ground Black Pepper
1
teaspoon
Kirkland Signature Organic Sugar
1
Emerald Whole Cooked Mud Crab
, thawed
300
grams
Blue Oceans Frozen Flower Clam
, thawed
2
tails
Blue Oceans Frozen Cray Fish
, thawed
0.5-1
kilogram
Blue Oceans Black Tiger Hoso Shrimp
, thawed and trimmed
1
Large Pot of Water
, (about 2.5 litres)
1
Sweet Corn
, thickly sliced or broken in 3 parts each
3-4
Mini Potatoes with Peel
, washed and halved
1
Whole Garlic
, unpeeled
1
Fresh Ginger
, chopped
4
Small Onions
, peeled
1
Large Lemon
, wedged
4
Bay Leaves
4
Basil Leaves
4
tablepoons
Mustard Seeds
3
tablespoons
Coriander Seeds
1
tablespoon
Dill Weeds
1
tablespoon
Ground Allspice
1
tablepoon
Cayenne Pepper
2
knobs
Butter
Sweet Basil
, chopped

Directions

For crab seasoning: add 4 tablespoons mustard seeds, 3 tablespoons of coriander seeds, 1 tablespoon of dill weeds, 1 tablespoon of ground allspice, 1 tablespoon of cayenne pepper, 1 teaspoon black pepper and 1 teaspoon sugar in a bowl and mix well.
Heat pot with oil over low fire. Add 4 onions, 1 thumb of ginger, 1 whole garlic and sauté till fragrant. Then, stir in seasoning mix and 4 basil leaves, and quickly fill in water until 2/3 full. Increase heat to medium fire, and bring to a boil.
Squeeze the lemon wedges and drop it into the pot. Add 4 bay leaves and 1 tablespoon of salt.
Add 3-4 small potatoes and boil for 10 minutes. Add 1 ear of sweet corn and boil for 15 minutes.
Add 2 tails of crayfish and allow to cook for 5-8 minutes. Add in 300 grams of clams, 1 kilograms of prawns and 1 crab. Cover with a lid and cook for 3 mins. Turn the heat off, and allow the remaining heat to cook for 10 minutes before removing.
Lay sheets of large parchment papers (or newspapers) on the table. Using a skimmer, retrieve all the seafood and vegetables, and place atop. Melt 2 knobs of butter on the hot seafood, garnish with ground pepper and chopped basil and serve.

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