Seafood Boil Recipe - Quick Seafood Dinner with Sausage! (2024)

FAQs

What kind of sausage is good for seafood boil? ›

Adding the ingredients in stages ensures they don't overcook in the boiling water, so you're left with tender shrimp, juicy smoked sausages (kielbasa is traditional, but using andouille sausage will add a Cajun flair), creamy baby red potatoes, and bright yellow cobs of corn.

Seafood boil sauce is a sauce made from butter, Worcestershire sauce, lemon juice, garlic, Old Bay seasoning, and cayenne pepper. This sauce is typically served with seafood dishes such as shrimp, oysters, crab, and crawfish.

One of the oft-overlooked proteins in seafood boils is eggs. These are great as they help soak up the flavors and thus add more flavor to the meal. You can boil the eggs at any point during the cooking process. Adding them towards the end helps, ensure they get all of the right flavors from other ingredients.

To boil sausages, simply place them one by one into a pot of boiling water and let them simmer. Pre-cooked sausages take around 10 minutes, whereas raw ones may take up to 30 minutes. Keep in mind that boiled sausages won't be brown and crispy on the outside.

Cooked Sausage

To steam precooked sausage, bring a pan of water or beer to a boil. Remove the pan from heat and add sausage. Cover the pan and let it stand 10-15 minutes. It is not advisable to add sausages to vigorously boiling water because it may cause them to split.

Adding a few tablespoons of vinegar to water that fish is soaked in(before cooking) or adding it to the water that it is cooked in will firm up the fish and improve the taste by making it taste less fishy or “sweeter” with less aftertaste.

As it goes by a number of different names: Beaufort Stew, Beaufort Boil, or Lowcountry Boil, its name is more commonly known as Frogmore Stew, which is taken from the small town of the same name on St. Helena Island, near Beaufort, SC.

Seafood Boil ~~ It's called many names: Frogmore Stew, Beaufort Stew, Lowcountry Boil, Louisiana Crawfish boil or a Tidewater Boil. Traditionally, found in places like Louisiana, South Carolina and New England, as well as some other coastal States that focus on their regional seafood and side dishes.

A TikToker named Javaris (aka @boilmaster) boils his seafood in orange juice not only for citrus flavor but to balance out all of the many seasonings used in a typical Louisiana-style boil.

Crawfish are often thrown into the mix, as well as less common ingredients like artichokes and littleneck clams. The hearty mix is seasoned with a blend of cayenne pepper, tart fresh lemons, sweet oranges, minced garlic — and now, orange juice.

How do you thicken a seafood boil? ›

The easiest way to thicken seafood boil sauce is to let it simmer for a few minutes longer or until the stock reduces to your liking. If it becomes too thick, add more stock to thin it out. You can also combine a teaspoon of cornstarch with equal parts water to make a slurry.

However, since shrimp and crayfish cook pretty quickly, it's more likely that you'll overcook it. Seafood that's so rubbery it bounces off the boil table is hardly appetizing, so timings are key.

Step 1: Punch a hole

If you do not have a pin, a paring knife can be used by gently poking the egg shell with the tip and twisting the knife. The purpose of this step is to help air escape from the egg when cooking, resulting in a perfectly round shape.

Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft.

Boiling may not be the ideal cooking method for all sausages. Instead, boiling is best for sausages that contain very finely ground meat. Be sure that the water is at a high boil before you add the sausages, otherwise, the sausages may get soggy if the water isn't hot enough yet.

Premio Hot Italian Sausage ⁣

Chorizo Chorizo is a good substitute for andouille's distinctly smoky flavour. Polish kielbasa is another substitute that you can use. Although it does not have an intense smoky flavour, kielbasa does carry a similar richness to andouille.

While normal sausages are made from a minced meat stuffing, andouille differs in that the stuffing is chopped or sliced, giving it a chunkier texture. The flavour of andouille is also sharper and smokier than other sausage varieties, giving it a distinct flavour and odour.