Orange Marmalade From Spain
Shrimp, king crab legs, clams, sausage, potatoes, and corn are cooked together in a pot and served with a Cajun-spiced butter sauce for a family-style meal.
INGREDIENT :
Seafood Boil
- 4 ears fresh yellow corn, cut crosswise into 3-inch pieces
- 6 quarts water
- 4 large lemons, halved crosswise
- 2 large red onions, halved lengthwise
- 3 medium jalapeño chiles, halved lengthwise and unseeded (optional)
- 1/2 cup Cajun seasoning
- 1 tablespoon kosher salt
- 2 1/2 teaspoons cayenne pepper (or to taste)
- 2 large garlic heads, halved crosswise
- 4 fresh or dried bay leaves
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- 2 pounds littleneck clams, scrubbed
- 1 pound andouille sausage, cut into 2-inch pieces
- 6 frozen king crab legs (about 2 pounds total), thawed
- 1 1/2 pounds jumbo, unpeeled, deveined raw shrimp, tail on
Cajun Butter Sauce
- 1/4 cup water
- 1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 1/2 teaspoons Cajun seasoning
- 2 teaspoons fresh lemon juice (from 1 large lemon)
- 2 teaspoons Louisiana-style hot sauce (such as Crystal)
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon cayenne pepper (optional)
RECIPE DIRECTION :
- Gather the ingredients.
- Place corn in a single layer on a large plate; freeze until ready to use, about 1 hour.
- Meanwhile, add water to a large (16-quart) stockpot. Squeeze juice from lemon halves into water, removing and discarding seeds; add squeezed lemon halves, onions, jalapeños (if using), Cajun seasoning, salt, cayenne, garlic heads, and bay leaves. Cover and bring to a boil over high.
- Add potatoes. Cover pot and return to a gentle boil over high. Uncover and boil, undisturbed, for 15 minutes.
- Add clams and sausage. Cover pot and return to a gentle boil over high. Uncover and boil, undisturbed, for 5 minutes. Remove from heat.
- Add crab legs, shrimp, and frozen corn to stockpot, using tongs to incorporate them into the broth. Cover pot and let mixture stand, undisturbed, 15 minutes.
- Meanwhile, make the Cajun Butter Sauce: Bring water to a boil in a medium saucepan over high. Reduce heat to low; gradually add butter pieces, whisking until mixture is emulsified and thickened (do not let sauce boil).
- Remove from heat; stir in parsley, Cajun seasoning, lemon juice, hot sauce, Worcestershire, and optional cayenne and transfer to a sauceboat or small serving bowl.
- Working in batches, drain seafood boil in a colander, using tongs to help transfer ingredients to colander and then to a serving platter. Serve seafood boil alongside warmed Cajun Butter Sauce.
