Ingredients and Weight:
- Live crawfish: 3 pounds
- Live shrimp: 2 pounds
- Live blue crab: 2 pounds
- Live clams: 2 pounds
- Live mussels: 2 pounds
- Corn on the cob, husked: 6 ears
- Potatoes, scrubbed: 2 pounds
- Onions, peeled: 2 large
- Bell peppers, assorted colors: 2 large
- Cajun seasoning: 1/4 cup
- Lemon, halved: 1
- Butter, softened: 1/2 cup
- Olive oil: 1/4 cup
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Fill a large pot with water and bring to a boil. Add crawfish, shrimp, blue crab, clams, and mussels. Cook for 5 minutes, or until seafood is cooked through. Remove from heat anddrain.
- Preheat grill to medium-high heat.
- In a large bowl, combine corn on the cob, potatoes, onions, bell peppers, Cajun seasoning, lemon juice, butter, and olive oil. Toss to coat.
- Grill vegetables for 15-20 minutes, or until tender and slightly charred.
- Add seafood to the grill and cook for 5-10 minutes, or until heated through.
Nutritional Information:
(Per serving)
- Calories: 450
- Fat: 25g
- Protein: 40g
- Carbohydrates: 50g
- Fiber: 5g
Dish Characteristics:
- Savory and flavorful
- Colorful and visually appealing
- Perfect for a summer cookout or party
- Can be customized to suit individual tastes
User Comments:
- "This seafood boil was absolutely delicious! The Cajun seasoning was perfect, and the seafood was cooked to perfection."
- "I love the variety of seafood in this dish. The corn and potatoes were also a great addition."
- "This is a great recipe for a crowd. It's easy to make and everyone loves it."
Special Precautions and Tips:
- Make sure the seafood is fresh and alive before cooking.
- Be careful not to overcook the seafood, as it will become tough.
- Serve the seafood boil with plenty of napkins and a bowl for the shells.
- Leftovers can be stored in the refrigerator for up to 2 days.
