Seafood Boil

What You’ll Need

  • Flavor:

    • 1/4 Cup Cajun Cave Dirt, 1/4 Cup Appalachian Jerk (1/4 cup is roughly 1/2 of our tins)

    • 8 minced garlic cloves

  • Veggies

    • 1 chopped onion

    • 1 pound small potatoes, halved (We prefer red potatoes but you can substitute your favorite)

    • 4 ears corn cob, cut into 4 inch pieces

  • Protein

    • 3 lobster tails

    • 1 pound clams (cleaned and washed)

    • 1 pound crab legs (preferably Dungeness)

    • 1 pound smoked andouille sausage cut to 1 inch pieces (you can substitute your favorite sausage)

    • 1 pound shrimp peeled and deveined, tail on

  • 4 tablespoons melted butter

  • 2 tablespoons chopped parsley

  • 3 lemons

Side Note: Here are the relative cook times for each seafood

  • Crab: 20 minutes for raw crab, 6-8 minutes for pre-cooked crab

  • Lobster: 8-12 minutes

  • Clams: 5-10 minutes

  • Shrimp: 2-3 minutes

What to Do

  1. Fill a large pot with 14-16 cups of water. Place 2 quartered lemons in the water along with the Red River seasoning, garlic and onion. Bring to a boil.

  2. Add the potatoes and crab (if using raw) to the pot and cook for 8 minutes.

  3. Add the lobster tails and cook for 5 minutes.

  4. Add the clams, crab (if using pre-cooked) , and corn, cook for 5 minutes.

  5. Add the shrimp and sausage and cook for 2-3 minutes.

  6. Turn off heat, remove from burner, leave covered.

  7. In a bowl: Take 1 cup of the broth from the pot and add into a bowl, add the melted butter and 1 tbsp of each seasoning.

  8. Serve the seafood and pour the mixture over each plate (a side bowl of melted butter/ seasoning mixture is a nice touch for the crab and lobster)

  9. Garnish with chopped parsley and lemon wedges. Sprinkle with Cajun Cave Dirt to taste.

  10. **Make sure you serve as quickly as possible after removing the pot from heat. This is not like most soups or stew that get richer with time. Hot, fresh seafood is best: safe and tasty!**