Cajun Seafood Boil

 Just like all the new seafood boil places around here....but cheaper, better and you get more - at home! 

You need a large stock pot and a heavy bottom dutch oven. 

To the stock pot add at least 1/2 seafood stock and the rest water. Bring to a boil. Add a good amount of salt and old bay seasoning. 

I divided my ingredients up and made 2 batches so that everything didn't get cold - and you don't have to have giant restaurant sized pots.  This is enough for 4 people but my husband and I ate this ourselves for a Sunday feast.  So, what I am writing down here is one batch. So the ingredient list I am going to share you want to double everything so you have enough for 2 batches.  

To the stock pot: 
2 large red potatoes, cut into cubes
3 ears of corn, shucked and cut into 3 pieces each
2 pounds of crabs legs

For the dutch oven: 
1 stick of butter
5 dashes of Mild Valentina sauce
2 dashes of HOT Valentina sauce
2 TBSP Cajun Power Sauce
1 tsp old bay
1/2 cup seafood stock
1 tsp minced garlic
1/2 link Andouille sausage cut into slices
1/2 bag of mussels
1/2 pound shrimp

You want to add your corn and potatoes first to the boiling water. Give them about 3 minutes on their own. Then add the crab legs to the water. Crab legs will be warm through in about 10 minutes. So once they are in, melt your butter in the dutch oven and add other sauces and seasonings. When all melted and hot, throw in your sausage, mussels and shrimp. Toss once and cover, cook over medium high heat for 5 minutes. Check on the dutch oven and stir. Mussels should be open and shrimp should be pink.   If not, toss and cover for another 1-2 minutes.  When mussels pot is done, pull crab legs, corn and potatoes out on a large tray. Take the dutch oven and all the juices/butter and pour over the crab legs.  Serve in the middle of the table so you can dip your seafood in the broth as you eat.  

Enjoy with: 
Do Ferreiro (Bodegas Gerardo Mendez)
Rias Baixas, Spain
2018
Albarino