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.
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!
- Garlic (2 cloves)
- Zatarain’s Crab & Shrimp Boil – Dry spice mix in a boil-in bag (1 box)
- Zatarain’s Concentrated Shrimp and Crab Boil (1 bottle)
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.
- Potatoes (Cooks for 15 minutes alone)
- Alaskan King crab
- Shrimp (4-8 count)
- Corn on the cob
- Lobster tails (Bake separately)
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.
So, what do you think? Do you ever cook seafood boils and if so, what are your favorite ingredients?