For a large group of people, there’s nothing better than cooking up seafood outdoors in a one stop party pot. Get inspired by coastal regions of North America and serve up a seafood boil for your guests.
The star of any seafood boil is shellfish with seasonings and side dishes tailored to what’s locally available – as well as personal preference. In Louisiana, boils showcase Cajun culture with shrimp, crab and crawfish with spicy seasonings. A New England clam boil is an alternative to the clam bake – where clams are steamed using wet seaweed and hot rocks and coals in a pit dug in the beach – and uses clams, mussels and lobster.
Bring on the boil
Everything is cooked in one pot, yet not all ingredients cook at equal lengths. After determining the list of ingredients to include in your boil, establish the cooking time for each item. Layer items in a pot, beginning with items that take the most time to cook. For example:
- Start with potatoes, CO-OP® GOLD Smoked Sausage, corn, onions and garlic.
- Add seasonings to create a tasty broth.
- Cover with water and bring to a boil.
Layer seafood by cook time: Lobster takes the most time (20 minutes per 1.5 pounds), followed by crab (15 minutes), CO-OP GOLD shrimp (three minutes) and mussels, which only need minutes to steam. Cook seafood to an internal temperature of 74˚C (165˚F).
There are no rules for creating a flavourful broth. Water is the most obvious choice, but you may also want to add wine or beer as your liquid. Salt and pepper are a good base. Try Old Bay Seasoning – a blend of more than 10 spices – cayenne pepper or a premade rub or blend like piri piri, which has become very popular.
While you can make this indoors on your stovetop, a seafood boil is something to cook outdoors during warmer months. You can use a propane burner, whether it’s on your barbecue or a separate piece of equipment like a turkey fryer. Go rustic and cook over an open fire, although you may have to watch more closely as temperatures and cook times may be inconsistent.
A social serving
When all ingredients have been cooked thoroughly, it’s time to serve. You can lift out all the ingredients individually and serve on platters. However, it’s more fun to drain the broth – save it for soup at a later date – and serve up the ingredients directly on a newspaper or kraft paper covered table. This also allows for easy clean-up at the end of the night.
While you already have potatoes and corn for side items, feel free to serve your seafood boil with your favourite salads. Throw lemon wedges, cocktail sauce, hot sauces and other condiments on the table for your guests.
Seafood boils are another example of an informal and social method to preparing food. It’s a conversation starter but also allows you to visit while the food cooks. It’s also interactive, allowing your guests to be hands on in selecting their favourite items. Just make sure you have plenty of napkins available nearby.