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A New Orleans Tradition - mother2motherblog

A New Orleans Tradition

My daughter and her family have been visiting all week.  My son-in-law is from South Carolina, and loves seafood.  I decided to do a small seafood boil for him.  Normally, I have a seafood boil when I’m having a large family gathering.  It requires using a large propane tank and burner along with a large stockpot with strainer basket. 

Seafood boils are a Louisiana tradition.  I experienced my first boil years ago with friends who are from Louisiana.  I love being able to complete the entire meal in the same pot.  I was feeling lazy, so I decided not to use the propane tank and burner, but to prepare the boil in my kitchen.  It was the first time that I prepared the boil in the house, but it turned out great.  I have a small pot with the strainer basket, it was perfect for the occasion.

I pretty much used the same ingredients that I use for larger boils, I just didn’t use as much.  I used small red potatoes, corn on the cob, and large shrimp.  A lemon quartered is optional.  For the seasoning, I use Zatarain’s crab boil and Cajun seasoning. You can add mussels, crawl fish or whole crabs.

I used snow cluster crab legs, but I placed the crab legs on a cookie sheet, seasoned them with Obay, and warmed them in the oven on 375 for about 20 minutes since the pot wasn’t large enough to accommodate the crab legs.

This is a nice meal for large and small gatherings.  Even the children enjoy the small potatoes and corn. If you would like my recipe for the in-house seafood boil, please let me know.

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