The Seafood Boil and Beyond

Seafood Boil & Beyond

Seafood boils are a communal eating tradition that spans generations and regions of the country, primarily rooted in the South Gulf coastal regions.

The origin of seafood boils is not clear, but they are believed to have originated from the Acadian Exile, which forced out Acadians from the Atlantic provinces of Canada to various regions in the United States, including Louisiana.

Seafood boil is a generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw)

In Louisiana and New Orleans, boiled seafood tends to be spicier than that found in other parts of the country. Homemade crab boil recipes call for abundant amounts of hot sauce, cayenne pepper, salt, bay leaf, lemon, and garlic. Mustard seeds, coriander seeds, and allspice are popular extra options. Many people will start with a commercial crab boil product and then supplement it with extra pepper. The leading commercial product is Zatarain's which comes in two forms. One is a mesh bag with seasonings inside that will steep into the water. The second is a liquid concentrate that can be added directly to the water. The concentrate form can also be used as a flavor enhancer for soups. Other regional crab boil companies are Tony Chachere's, and Rex Crab Boil

In Maryland, gathering for steamed crabs is a popular tradition. Terms like "crab boil" and "seafood boil" are not used, due to a different cooking method. The cooking technique is steaming rather than boiling, but the event is similar enough. Crab pots have a raised bottom that keeps a fitted basket above the liquid. A couple of inches of water (sometimes beer is added to the water) and vinegar are brought to a boil. The crabs are placed in the basket and sprinkled liberally with a seasoning mix Over the years, as settlers moved southwest, the clambake evolved to the seafood boil which uses pots and spices.

Viet Cajun Boils From Texas with Love

when I Lived in Texas I loved the Viet Cajun style with all the spices and Herbs mixed in the boil and tossed in a garlic lemongrass butter it was finger licking good

Vietnamese-Cajun boil is a fusion of Vietnamese and Cajun flavors that originated in the Gulf Coast region of the United States. Vietnamese-Cajun crawfish boils are popular in Houston, Texas, and other parts of the country. Here are some key points about Vietnamese-Cajun boil:

• Vietnamese-Cajun boil is a seafood boil that incorporates Vietnamese ingredients and Cajun spices.

• The dish typically includes seafood such as shrimp, crab, and crawfish, as well as sausage, potatoes, and corn.

• The seafood is boiled in a large pot with a mixture of spices, including Old Bay seasoning or Zatarain's Crawfish, Shrimp & Crab Boil, fish sauce, lemongrass, ginger, garlic, and other spices.

• Once the seafood is boiled, it is tossed in a variety of sauces, spices, and fresh ingredients to create intense spice and flavor.

• Vietnamese-Cajun boil is messy, lasts several hours, and typically involves lots of beer.

• Vietnamese-Cajun boil is a new kind of fusion that emerged in the 1970s when Vietnamese refugees landed on the Gulf Coast and found that outdoor crawfish boils in Louisiana were similar to the outdoor food markets in Vietnam.

• Vietnamese-Cajun boil is a popular dish that can be enjoyed in your own backyard with a homemade Cajun seasoning butter sauce that is finger-lickin' good.

The spices used in crab boil seasoning can vary depending on the recipe and the region. However, some of the most commonly used spices in crab boil seasoning include:

• Salt

• Allspice

• Cayenne pepper

• Paprika

• Crushed red peppers

• Thyme

• Oregano

• Black pepper

• Garlic powder

• Onion powder

• Bay leaf

• Mustard seeds

• Coriander seeds

Many people use a store-bought crab boil from brands like Old Bay and Zatarain's, but it's easy to make from spices you probably already have in your rack. Making your own crab boil seasoning means you can adjust the flavor to your tastes, too. If you like spicy food, add more red pepper flakes or toss in a few dashes of cayenne pepper.

. In summary, the history of seafood boils is rooted in the South Gulf coastal regions, and the different varieties of seafood boils depend on the region and the type of seafood used. Crab boil is a type of seafood boil that is popular in Louisiana and New Orleans, and it is typically spicier than other types of seafood boils. In Maryland, steamed crabs are a popular tradition, and the cooking technique is different from boiling.

Recipe Time……..

Viet-Cajun Seafood Boil

A classic seafood boil transformed by all the elements of Viet-Cajun goodness: Old Bay, Cajun spices, lemongrass, garlic, fish sauce, and ginger -- plus, a spicy, garlicky butter sauce. One of life's beautiful pleasures!

Equipment

• Small saucepan

• Large Stockpot

• Mesh Strainer

• rimmed sheet pan *for serving

Ingredients

Spicy Garlic Butter Sauce

• 3 cup unsalted butter

• 3 head garlic (about 12 cloves) (minced)

• 3 stalk lemongrass (bruised and minced)

• 6 tsp cayenne

• 1.5 tsp salt

• 30 grinds freshly cracked pepper

Broth:

• 18 cups water

• 12 stalks lemongrass (bruised and minced)

• 6 heads garlic (halved)

• 9-inch piece ginger (sliced)

• 6 Tbsp fish sauce

• 6 Tbsp Old Bay seasoning

• 6 Tbsp Cajun/Creole seasoning

• 6 Tbsp Jerk Spice

For the Seafood Boil:

• 6 lbs red potatoes

• 12 smoked sausages (cut in chunks)

• 9 lbs clams

• 6 lbs shrimp (with heads and tails intact)

• 12 ears corn (cut into thirds)

• 12 1lb -1.5lb crabs (make sure they are all around same weight for an even cook time)

Instructions

Make Spicy Garlic Butter Sauce:

• In a small saucepan, melt butter over medium heat. Add garlic, lemongrass, cayenne, Jerk spice and salt. Simmer until softened and flavors combine, about 5 minutes.

Make Broth:

• Add water, lemongrass, garlic, ginger, fish sauce, Cajun seasoning, and Old Bay, Jerk spice into large stockpot. Bring to a boil and simmer until flavors combine, about 5 minutes. The broth should be flavorful and spicy, almost too salty.

Add ingredients:

• Add potatoes and sausages. Cover and boil for 8-10 minutes, until potatoes are almost done. (The potatoes and sausages take longer to cook than clams, shrimp, and corn.)

• Add clams, shrimp, and corn. Cover and boil until clams open and shrimp are pink and curled, about 4-5 minutes.

• Using a mesh strainer, transfer potatoes, sausages, clams, shrimp, and corn to a tray. Leave behind broth and aromatics (garlic, ginger, lemongrass). Cover tray loosely with foil and set aside.

• Bring broth to a boil. When the broth is furiously simmering, add lobsters. Cover and boil until cooked through, about 10-12 minutes. The lobsters should be bright red. Transfer to tray with tongs.

• Serve with Spicy Garlic Butter Sauce divided evenly into 4 ramekins. Also, serve the broth in small bowls for additional dipping. Enjoy!