Viet-Cajun Seafood Boil Recipe

Ingredients

• 1 pound small “new” potatoes
• 1 head garlic, (papery skin removed if there is a thick layer of it)
• 12 cups water
• 2 tablespoons Old Bay seasoning (or your favorite seafood boil seasoning blend, plus 1 1/4 teaspoons)
• Fine sea salt
• 1 medium orange or lemon
• 3 medium ears corn, (each husked and cut crosswise into 4 sections)
• 8 ounces andouille or kielbasa sausage, (cut into 1 1/2- to 2-inch chunks)
• 1 1/3 pounds extra-large or jumbo shrimp, (snipped along the back of the shell with scissors and deveined)
• 10 ounces mussels
• 6 tablespoons butter
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon recently ground black pepper or white pepper
• 1 or 2 limes, (cut into wedges)

Instructions

1. 1

   In an 8-quart stockpot, combine the potatoes, garlic, water, 2 tablespoons Old Bay, and 1 teaspoon salt and set over high heat.

2. 2

   Finely grate the orange zest directly into a small saucepan. Set aside.

3. 3

   Halve the zested citrus, then squeeze the juice directly into the stockpot. Cover the pot and bring to a boil. Uncover and boil for 8 to 10 minutes, until the potatoes are halfway cooked (a knife tip easily penetrates 1/2 inch before meeting resistance). Set the corn, sausage, shrimp, and mussels nearby.

4. 4

   Remove the head of garlic from the pot, transfer to a plate, and let cool for a few minutes. Add the corn to the pot, return the water to a boil, and cook for 3 to 5 minutes, until the potatoes are tender (easily pierced with a knife to the center).

5. 5

   Meanwhile, trim the root end from the garlic and slip the skins off the cloves; it’s okay if they’re not totally tender. Put the garlic through a press (or chop and mash with a knife) and let the results fall into the saucepan with the zest. Add the butter, cayenne, and remaining 1 1/4 teaspoons Old Bay and cook over medium-low heat for about 2 minutes to melt the butter and meld flavors; the garlic should be distinct but not raw and strong. Set aside to cool.

6. 6

   After the corn and potatoes are cooked through, add the sausage and shrimp to the boil, then top with the mussels. Cover the pot and let the shellfish poach for 2 minutes (there’s no need to bring to a boil), until the mussels have opened and the shrimp have curled and turned pink. Remove the pot from the heat, uncover, and stir 2 to 3 tablespoons of the cooking liquid into the garlic butter.

7. 7

   Set a large colander in the sink, then pour the pot of boiled ingredients into it to drain. Return half of the boiled ingredients to the pot, pour in half of the garlic butter, stir with a large spoon to coat, and then dump onto a rimmed baking sheet. Repeat with the rest of the boil. Combine the black pepper and 1 teaspoon salt and divide among individual small dishes.

8. 8

   Bring the boil to the table to serve. Invite diners to make their own sauce by squeezing lime juice over the salt and pepper and stirring it together. Don’t forget paper towels for easy cleanup.