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Beach Ready: Seafood and Sausage Boil

9 months ago

seafood and sausage boil

In America, seafood boil is a popular way of dining together as a community. It generally consists of mixed seafood with additional meat (like sausage) and other vegetables such as corn and potatoes for heftiness. Prepare this seafood boil recipe in your next boodle fight and enjoy the bounties of both the land and sea.

 

Seafood and Sausage Boil

Makes 6-8 servings

 

2 Tbsps Unsalted butter

1 stalk Onion leeks, sliced (white part)

2 cloves Garlic, peeled and minced

3 pcs Spicy sausage*

2-4 liters Fish stock or water

1 pinch Saffron (optional)

3 Whole ears sweet corn, cut into 2 inch segments

3 pcs Blue crabs

1/2 kilo prawns or large shrimps

¾ kilo Mussels, scrubbed

1 kilo Clams, scrubbed

  • Salt and freshly cracked black pepper, to taste
  • Cold unsalted butter, cut into half inch cubes, to taste
  • Parsley, minced, as needed

*Such as Hungarian sausage, Andouille, kielbasa, or chorizo

 

 SAUCE

2 Tbsps Butter

2 tsps Smoked Spanish paprika

  • Cayenne pepper, to taste

2 Tbsps Flour

2 cups Broth from the boil

  • Salt and pepper, to taste
  • Lemon wedges

 

  1. In a large cooking pot, melt butter and sweat the leeks until aromatic. Add the garlic. Do not brown.
  2. Add the sliced sausages and sauté for a minute.
  3. Pour the stock or water. Add the saffron and corn. Cover and simmer for 10 minutes or until the corns are tender.
  4. Add the prawns or shrimps, mussels, and clams.
  5. Simmer for 3 to 5 minutes or until prawns are pink and shells of mussels and clams open. Do not let the stock boil. Season with salt and pepper.
  6. Strain to separate seafood from the broth. Keep the broth for the sauce. Discard mussels and clams that did not open.
  7. Toss the cold butter and parsley in the seafood while still hot. Set aside until ready to serve.
  8. For the sauce: heat butter in a pan. Add the paprika and cayenne pepper, if using. Toast spices for 30 seconds.
  9. Whisk in the flour to make a roux or a thickener.
  10. Carefully pour the broth while whisking. Mixture will thicken as it simmers. Adjust consistency with broth if sauce is too thick. Season with salt and pepper to taste.
  11. To serve, place the Seafood and Sausage Boil on a platter (or a bucket) lined with clean paper or banana leaves. Serve sauce on the side with lemon wedges.

Recipe by Chef Vic Sanchez

Photographed by Zac Moran

Now that you’ve taken a look at the sea, jump back to the land for these:

Chinese-Style Adobong Liempo

A Colombian Breakfast

Chicken and Sausage Stew

Chicken and Bacon Arroz Caldo

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