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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
3 gallons water |
1 pound granulated garlic, plus more for garnish |
1 pound seafood seasoning, plus more for garnish (recommended: old bay) |
1/2 gallon beer |
16 ounces lemon juice |
6 medium red potatoes |
6 ears sweet corn, husked |
1 jumbo vidalia onion |
1 pound smoked sausage |
1 pound crawfish |
1 dozen mushrooms |
1 dozen clams |
1 1/2 pounds snow crab |
1 pound shrimp |
1 head broccoli, quartered |
lemon wedges |
drawn butter |
Directions:
1. Bring water to a boil in a 5-gallon stockpot. Add all spices, beer, and lemon juice. Let the stock boil and then sit for 30 minutes. Add the potatoes, and cook until they are almost done. Add the corn, and cook for about 10 minutes. Add the onion, sausage, and crawfish. Let cook for about 7 minutes and then add mushrooms and clams. Let cook for about 5 minutes and add the crab, shrimp, and broccoli. Turn heat to low and stir the pot. When the shrimp float and turn pink, approximately 2 minutes, remove everything and put on a platter. Sprinkle generously with granulated garlic and seafood seasoning or your favorite seasoning. Garnish with lemon wedges and drawn butter.
2. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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