Friday, October 2, 2009

Crab and Shrimp Boil

Hubby and I went to his hometown in Louisiana last August of this year. We attended his father's funeral as well meet his family, my in-laws for the first time. It was my first time in LA and I had a great time. We had a crab and shrimp feast. Hubby and I learned to eat the shelled goodies and we enjoyed it even if we only ate a few compared to the expert ones. We had a great time.
New Orleans has its own way of cooking the shellfish. We filipinos have our own way too. We cook it with coconut milk or with water alone with salt and spices. With them, they use a crab, crawfish and shrimp crab boil seasoning. It was good but different taste from what I was used to.

The crab and shrimp were cooked separately. All the ingredients were added to the boiling water and cooked. We had the crab first added with sliced lemons, whole onions (cleaned) and pieces of whole garlic. You can add as many as you want, the more onions and garlic, the better it tastes. The crab along with the other ingredients were then strained and served to our table covered with newspaper.
The boil which was used by the crab was then heated again for the shrimp and the rest of the ingredients like the potatoes, corn in the cob, hot links or sausages, lemons, onions, garlic, whole cauliflower and mushrooms. You can add other vegetables that you like. Everything was cleaned and added whole aside from the sliced onions, lemons and sausages in halves. The shrimp and the rest of the ingredients were strained again and served hot.

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