CAJUN SEAFOOD BOIL ENJOY DAN:

    CAJUN SEAFOOD BOIL by CHEF DAN:

Serves 8-10

INGREDIENTS:

6 quarts of water

1-cup salt

2 pounds crayfish

2.5-pound shrimp, in shell

2 bottles of IPA from Bailey’s corner store

4 tablespoons dried Italian seasoning

2 tablespoons EACH fennel seeds, and dill seeds

12 bay leaves

1 packet Louisiana crawfish, shrimp boil

1/2-cup old bay seasoning

1/2-cup Creole seasoning, (recipe to follow)

1 tablespoon EACH red pepper flakes and allspice

1/4- Worcestershire sauce

4 teaspoon Tabasco sauce

6 garlic cloves, smashed

3 lemons, quartered

2 jalapeno peppers, quarter

2 onions, quartered

10 new potatoes cut into thirds

6 ears of corn, shucked And cut in half

DIRECTIONS:

1.    Whisk 1 cup salt in a stock pot with 1 gallon of cold water, stir until salt has dissolved.

2.    Add the crawfish and let sit 20 minutes; drain, rinse and chill.

3.    TO BOIL THE SHRIMP.

4.     Bring water and beer to a boil in a stock pot.

5.    While the mixture is heating, add the next 15 ingredients.

6.    Boil rapidly for 15 minutes.

7.    Add the potatoes boil for 5 minutes.

8.    Add the corn, crayfish, boil for 7 minutes.

9.    Add the shrimp, and immediately turn off the heat.

10. Let stand covered for 5 minutes.

11. Pour contents into a colander, letting the liquid drain away, reserving the lemons.

12. Pour the boil onto serving platters, squeezing the reserved lemons all over.

CREOLE SEASONING: (MAKES 1/3-CUP)

1/3-cup paprika, 3 tablespoon EACH black pepper, dried oregano, 2 tablespoon EACH dried basil, basil, cayenne pepper, garlic powder, and salt,

Mix to combine and store in Mason jar up to 3 months.

ENJOY DAN:                                         SING SONGS & PLANT SEEDS!!