Lowcountry Seafood Boil

This endlessly customizable meal can shake up your Super Bowl party… or should we say “Super Boil” party?
seafood boil

Lowcountry

If you’re looking for a unique spin on your Super Bowl party menu, why not try a seafood boil? With limitless customization available between what protein you choose and what sauce you pair your dish with, this easy-to-clean-up recipe is sure to delight your friends.

This recipe is courtesy of Lowcountry in Chicago.

4
Servings
424
Calories Per Serving
Deliver Ingredients

Notes

If you are adding potatoes, corn on the cob, or sausages, the items must be pre-cooked beforehand, as cooking times vary. 

Ingredients

For the Seafood Stock and Boil:

  • 2  Cups  orange juice
  • 2  Cups  apple juice
  • 1/4  Cup  Cajun seasoning
  • stalk lemongrass
  • quarts cold water
  • Shrimp
  • Snow crab legs
  • Mussels
  • whole lobster
  • Dungeness crab

For the garlic butter:

  • 8  Ounces  grass-fed butter
  • 2  Tablespoons  garlic, chopped
  • 2  Teaspoons  salt
  • 2  Teaspoons  pepper

For the Cajun sauce:

  • 8  Ounces  grass-fed butter
  • 2  Tablespoons  garlic, chopped
  • 2  Teaspoons  salt
  • 2  Teaspoons  pepper
  • 1  Tablespoon  Cajun seasoning
  • 1  Teaspoon  cayenne pepper, or more if desired

For the lemon pepper sauce:

  • 8  Ounces  grass-fed butter
  • 2  Tablespoons  garlic, chopped
  • 2  Teaspoons  salt
  • 1  Tablespoon  pepper
  • 1  Tablespoon  lemon zest
  • 1  Tablespoon  fresh lemon juice

For the “everythang" sauce:

  • 8  Ounces  grass-fed butter
  • 2  Tablespoons  garlic, chopped
  • 2  Teaspoons  salt
  • 1  Tablespoon  pepper
  • 1  Tablespoon  Cajun seasoning
  • 1  Teaspoon  cayenne pepper
  • 1  Tablespoon  lemon zest
  • 1  Tablespoon  fresh lemon juice

Directions

For the Seafood Stock and Boil:

In a 12-quart stockpot, add orange juice and apple juice.

Add Cajun seasoning and lemongrass.

Add cold water until the stockpot 2/3 filled.

Using a pasta basket, lower desired seafood protein.

If cooking shrimp, boil 2–3 minutes.

If cooking snow crab legs, boil 4–6 minutes.

If cooking mussels, boil 4–5 minutes.

If cooking clams, boil 5–7 minutes.

If cooking lobster, boil 12–15 minutes.

If cooking Dungeness crab, cook 15–20 minutes.

In plastic bad, combine protein and your favorite sauce (recipes below).

Shake thoroughly, and enjoy.

For the garlic butter:

In small saucepan over low heat, add butter and chopped garlic.

Add salt and pepper.

Cook until butter melts and garlic is aromatic.

For the Cajun sauce:

In small saucepan over low heat, add butter and chopped garlic.

Add salt and pepper.

Add Cajun seasoning and cayenne pepper.

Cook until butter melts and sauce is aromatic.

For the lemon pepper sauce:

In small saucepan over low heat, add butter and chopped garlic.

Add salt and pepper.

Add lemon zest and juice.

Cook until butter melts and sauce is aromatic.

For the “everythang" sauce:

In small saucepan over low heat, add butter and chopped garlic.

Add salt and pepper.

Add Cajun seasoning, cayenne pepper, lemon zest, and lemon juice.

Cook until butter melts and sauce is aromatic.

Nutritional Facts

Total Fat
33g
47%
Sugar
17g
19%
Saturated Fat
14g
58%
Cholesterol
58mg
19%
Carbohydrate, by difference
23g
18%
Protein
11g
24%
Vitamin A, RAE
83µg
12%
Vitamin C, total ascorbic acid
79mg
100%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
40mg
4%
Choline, total
18mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
39µg
1%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
24mg
8%
Niacin
2mg
14%
Phosphorus, P
72mg
10%
Selenium, Se
7µg
13%
Sodium, Na
162mg
11%
Water
230g
9%