-
Prep time
30 minutes
-
Cook time
20 minutes
-
Serves
2-4
Author Notes
As the holidays start drawing near, gather family and friends around this show-stopping dish from Chicago's premier seafood boil concept Lowcountry for any holiday party! —Lowcountry
Continue After Advertisement
Ingredients
-
2 cups
orange juice
-
2 cups
apple juice
-
1
stalk lemongrass
-
1/4 cup
Cajun seasoning
-
8 ounces
grass-fed butter
-
2 tablespoons
chopped garlic
-
2 teaspoons
salt
-
1 tablespoon
fine black pepper
-
1 tablespoon
Cajun seasoning
-
1 teaspoon
cayenne pepper
-
1 tablespoon
fresh lemon zest
-
1 tablespoon
fresh lemon juice
Directions
-
To Make Seafood Stock: In a 12qt stockpot, add orange juice and apple juice. Add 1/4 cup Cajun seasoning (can be store bought). Add lemongrass. Add cold water until it is 2/3 filled. Using a pasta basket, lower desired seafood protein. If you are adding potatoes, corn on the cob, and sausages (extras), the items must be pre-cooked beforehand as the cooking times are different.
-
To Boil Seafood: Shrimp — 2-3 minutes; Snow crab legs and king crab legs — 4-6 minutes; Mussels — 4-5 minutes; Clams — 5-7 minutes; Whole Lobster — 12-15 minutes; Dungeness Crab — 15-20 minutes
-
To Make “Everythang” Sauce: In a small saucepan, add grass-fed butter and chopped garlic. Add salt and fine black pepper. Add Cajun seasoning, cayenne pepper, fresh lemon zest and fresh lemon juice.
-
In a large plastic bag, combine the cooked protein and add sauce. Shake thoroughly, and enjoy!
See what other Food52ers are saying.