Tasty Tuesday: Christmas Crustaceans

Like I said last week, bald chefs are IN. A week later, chefs’ hats and hair nets are still out of style.

Every year on Christmas Eve, Cory’s family celebrates with church followed with incredible crustaceans prepared by Chef Bill Miller of the lobster clan.

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For five years, I’ve been lucky enough to enjoy this amazing feast and thought I’d share with everyone the step-by-step instructions for a successful seafood boil.  

Step 1: Equipment
All you need a big turkey fryer, like this one from Bayou Classic Cooking and a gas tank to get this party started!

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Step 2: Spices
Zatarain’s and Old Bay have great recipes online (and I’m not just saying that because I used to work on some of their PR programs…), but Chef Bill uses:

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Step 3: Seafood
We’ve tried artichokes, mussels, clams, etc., but below are the main ingredients that Chef Bill uses each year in his seafood extravaganza and the order in which he cooks them after bringing the water to a boil. Click on each to check out some pix.

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Step 4: Toss, Serve & Enjoy!
After all the ingredients have boiled for 10-12 minutes, you’re set for seafood heaven! Literally throw everything on the dining table (plastic covering and newspaper work wonders) and dive right in. We usually have butter and lemon on the table for the seafood, along with sour cream and butter for the potatoes. Deliciousness.

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More Flickr Photos

So, what do you think? Do you ever cook seafood boils and if so, what are your favorite ingredients?

 

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2 thoughts on “Tasty Tuesday: Christmas Crustaceans

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