![]() Seafood boils usually have two different sauces: the broth the seafood is boiled in and a seasoned sauce tossed on at the end. I prefer fresh seafood but use what works for you! A frozen seafood medley from the grocery store (good if you’re short on time or on a budget).Different kinds of crab legs, like snow crab legs, blue crab, or Dungeness crab legs.Mussels, clams, or oysters (just make sure to toss any that don’t open after cooking-those are bad!).However, if you love crawfish, feel free to use it. ![]() Seafood boils traditionally have crawfish, but I don’t use that in my recipe because I’m allergic to crawfish (I think that’s a good enough reason, right?!). You can use just about any seafood your heart desires. What other seafood can you use in a seafood boil? ( Pro-tip: keep the broth once the boil is done for a delicious homemade seafood stock.) I prefer to use water and season it to my liking rather than chicken or seafood stock. Water: the base of the seafood boil broth.Apple Cider Vinegar: used in the broth for added flavor.Butter: and lots of it! I prefer salted butter but feel free to use unsalted.If you don’t like andouille, you can use any other kind of smoky sausage you prefer. ![]()
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