Low Country & Craw-fish Broil -N- Boil
Are you looking for a big meal that can feed a lot of people, either for a party, reunion, or holiday? Then this meal is perfect for those types of events. It has a down home southern feel and is pure comfort food everyone can enjoy.
**This is not your traditional low-country boil, it is modified to suit our needs and tastes as a family. I prefer to have the potatoes slight crunch to them and the corn to be buttery and tender, which is why I do them in the oven instead of placing them all in one pot.
You can serve in big pans on the table or you can place out news paper on the table and dump it all out onto it. Use the butter sauce and lemon to enhance the flavoring of your seafood in the meal. You can also use cocktail sauce or horseradish for dipping, if desired. This meal is also create served with crab-cakes or cornbread on the side.
Also, if you have someone who is allergic to shellfish you can leave the craw-fish, shrimp and scallops in their own pan, instead of mixing it all together. This keeps the contamination down and they can still eat the corn, potatoes, onions, and sausages.
- 1 Pack of frozen corn, halves
- 2 packs of sausage [your choice, but I use beef or polish kielbasa]
- 1 Onion [Yellow or White]
- 2 Sticks of butter
- 2 large lemons
- 1 pack of frozen craw-fish
- 1 pack of frozen shrimp [you can use fresh if you prefer]
- 1 box of low-country boil seasoning [I used Kroger brand but you can also use oyster bay]
- 4 cloves of fresh Garlic
- Salt and Pepper to taste
- 3 packs of scallops
- 6 Whole potatoes yellow and red
- 2 table spoons of olive oil
- 2 table spoons of Cajun seasoning
- Fill a big stock pot with water half way heat on medium high
- Place the bag of low-country boil seasoning into the pot before adding in your craw-fish and shrimp
- Add in your craw-fish to the pot and boil for approximately 15-20 minutes
- On the last 5-10 minutes of you craw-fish cooking add in your shrimp, if you are using raw fish cook until you shrimp changes colors.
- Preheat your oven to 425 to get it ready for your potatoes, onions and garlic.
- In a large baking pan place your quartered your potatoes, quartered onions, and pressed garlic into the pan.
- Coat the onions, potatoes, and garlic in the olive oil, season with the Cajun seasoning and toss in the pan to make sure it is evenly coated.
- Put the pan into the oven and cook for 15 minutes.
- Cut up sausages into small sections and then add to the pan after you turn your potatoes. Add half a stick of butter to the pan and cook for another 15 minutes.
- Pull the pan back out, turn/flip the potatoes once again, add in sliced lemons, and corn halves to the pan. Add the other half stick of butter to the pan.
- Cook for another 20 minutes or until the potatoes and corn are nice and tender.
- In a frying pan use half a stick of butter to coat the bottom of the pan.
- Pat your scallops dry before adding them to the pan with the butter.
- Add the scallops to the pan and cook for approximately 2-3 minutes per side. Set them aside until the pan in the oven is done cooking.
- Once your potatoes, onions, sausage, and corn are done cooking add into the pan your shrimp, craw-fish, and scallops.
- Mix all together gently
- For butter sauce: Melt the remaining butter and add in the roasted garlic from the pan. Season with salt, pepper, and Cajun seasoning as desired.
- Cut the other lemon into slices, this will be used to squeeze the juice over the seafood.
- Serve and enjoy!
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