Country Boil
With a well-seasoned broth and great ingredients, this Country Boil is a succulent one-pot dish perfect to enjoy at the end of the summer.
Ingredients
- 4 cups water
- 1 cup dry white wine
- 1 bottle (8 oz.) clam juice, well shaken
- 1 tbsp. seafood seasoning such as Old Bay
- 1 tbsp. Creole seasoning see Recipe
- 1 tsp. ground Himalayan sea salt
- 1 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 large bay leaf
- 1 1/2 lbs. red potatoes, scrubbed and cut into 2-inch pieces
- 1 1/2 cups white onion, cut into 2-inch pieces
- 6 large cloves garlic, pressed
- 1 tsp. ground cumin
- 1 tsp. dried thyme leaves
- 12 ounces (3/4 lb.) smoked garlic sausage, cut into 1-inch pieces see Recipe
- 4 ears sweet corn, husks and silks removed, cut in thirds
- 1 lb. Dungeness crab legs
- 1 lb. prawns, unpeeled
- 1 large lemon, quartered
- 2 tbsp. butter
- 1 tbsp. fresh chopped parsley tips & tricks
Directions
- In a large pot over medium-high heat, add water, dry white wine, clam juice, seafood seasoning, Creole seasoning, ground sea salt, freshly ground black pepper, bay leaf, potatoes, onions and pressed garlic. Stir well and bring it to a boil.
- Reduce the heat to medium, cover and cook for 10 minutes.
- Add cumin, thyme leaves, smoked garlic sausage and corn. Stir, push corn down in the water, cover and cook for 10 minutes.
- Add crab legs, unpeeled prawns and a large quartered lemon. Mix the ingredients, cover and cook for 4 minutes.
- A few minutes later, add butter and chopped parsley. Combine, cover again and cook for 2 minutes.
- A couple minutes later, check to see if the ingredients are done. Remove from the heat and transfer the ingredients to a serving plate.
- Pour the broth into a colander sitting over a bowl and keep it for making seafood chowder.
- Serve the Country Boil immediately along with garlic bread, melted butter, lemon and cocktail sauce for dipping.