Get crackin’ and throw a seafood boil party.

East Coast Seafood Boil

Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Serves: 8-10

Ingredients

• 2 pounds italian sausage, each piece cut into thirds
• 2 1/2 pounds cod filets
• 3 1/2 pounds snow crab legs
• 1-2 pounds mussels or clams (I love both, but used mussels because they are significantly less expensive)
• 1 1/2 pounds raw, shell-on shrimp (I prefer colossal but jumbo shrimp would work)
• 6 red potatoes, cut into eighths
• 8 cobs of corn, cut in half
• 1-2 onions, cut in fourths
• 2 lemons, cut in half
• 2-4 gallons of water
• 6 bay leaves
• 1 tablespoon each of allspice, crushed red pepper, chili powder, marjoram, onion powder, garlic powder, ground mustard, tarragon, thyme, rosemary
• 1 1/2 tablespoons coriander
• 2 1/2 tablespoons paprika
• 2 1/2 teaspoons of black peppercorns
• 3-4 tablespoons of salt
• 1/2 teaspoon cayenne powder
• 1 teaspoon cumin

Instructions

1. Fill a large stock pot about 3/4 of the way full. Turn on heat and bring to a boil.
2. Season boiling water with the spices. Add lemons, onion, and bay leaves.
3. Brown the sausage in a pan (these are going in the pot later, so they don’t have to be fully cooked). Remove and set aside. Give the pan a quick rinse to remove excess fat and reheat. Add cleaned mussels and a couple ladle-fuls of seasoned water from the pot. Steam mussels, and remove any that don’t open.
4. Add the corn to the pot.
5. Return to a boil and add potatoes.
6. Add the sausage, return to boil.
7. Add the fish. Once again, return water to a boil.
8. Throw the mussels and crab in and add the shrimp last.
9. Cook for about five more minutes, until the shrimp are pink. Drain and transfer to a large bowl.
10. Pour contents of bowl onto a newspaper-lined table and dig in!
11. Serve with La Crema Chardonnay. Enjoy!