Batch Size
Feeds 8-12 people
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Bring the water to a boil (Step 1):
- 5.5 to 5.75 gallons of water in a covered (34+ quart) pot fitted with a large strainer basket.
- Add the aromatics, boil 15 minutes, covered (Step 2):
- Garlic bulbs, Zatarain's spice bags, Zatarain's oil, and salt.
- Add the potatoes, boil 7 minutes, covered (Step 3).
- Add the corn, boil 5 minutes, covered (Step 4).
- Add the kielbasa, boil 8 minutes, covered (Step 5).
- Add the onions and lemons, boil 3 minutes, covered (Step 6):
- Squeeze the lemons into the pot, then throw the squeezed halves in whole.
- Add the crab, boil 2 minutes, covered (Step 7).
- Add the shrimp (and scallops/mussels, if using), boil until done (Step 8):
- Boil until the shrimp turns pink, usually about 3 minutes.
- Do not overcook.
- Strain and pour out (Step 9):
- Pour onto a table covered in parchment paper, or onto platter(s) or cookie sheet(s).
- Serve (Step 10):
- Put the sliced baguette on the table.
- Serve with butter, mustard, and cocktail sauce.
- Encourage guests to squeeze cloves of garlic onto their corn and potatoes.
Notes:
Have a large bowl and a cup or ladle on stand-by. Make sure you have all ingredients prepped before you start adding anything — potatoes can cook for a long time but eventually get soft and mushy, and it goes by faster than you'd think.
Take time to get the boiling water stable in Step 1 before moving to Step 2. Each time you add to the pot, make sure the water line isn't closer than an inch or so to the top. After adding ingredients, wait for the water to return to a boil, then cover and start the timer (this wasn't known when the instructions were first written).