Seafood Boil

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Seafood Boil - Cuso Cuts

Seafood boil is made for sharing with family and friends. In the Southern United States, it has a long tradition, complete with secret ingredients for personalization. As you eat, share stories around a table. 

The flavor is outstanding.

Tips for Success

There are a few tricks that create the best seafood boil:

  • Use fresh corn
  • Pick out 16-20 shrimp. They hold up better.
  • Try baby red potatoes, they absorb flavor like crazy
  • If you’re not fond of andouille sausage, use kielbasa
  • If you plan to use more types of fish, think FIRM (halibut, Mahi-Mahi, monkfish)
  • Add your fish in, remembering how long each takes to cook.  Raw crab takes minutes (in the pot first), followed by lobster (10 minutes), 7 minutes for the clams, and the shrimp last (3 minutes)
  • While anticipation is fun sometimes, serve your seafood boil as soon as it’s done.
  • Use a big stock pot for simmering

Ingredients

  • Two cans of Corona
  • 2 heads of garlic halved
  • ¼ cup lemon juice
  • ¼ cup lime juice
  • ½ cup orange juice
  • Package of Old Bay seasoning
  • 3-4 ears of corn 
  • 5 Potatoes (unless you use the tiny red ones; use the whole bag)
  • 1 lb Andui Sausage
  • 2 Onions (quartered)
  • 4 King Crab legs 
  • 3 Lobster tails
  • 1 lb Mussels
  • 1 lb Shrimp

Instructions – Seafood Boil

  1. Put about 2” of water (or chicken stock) into your stock pot
  2. Add the package of Old Bay Seasoning and stir thoroughly
  3. Pour in the Corona
  4. Next comes the lemon, lime, and orange juice
  5. Using a Chef’s Knife, cut up the corn, potatoes, sausage, onions, and garlic, then put them into the pot
  6. Using the time frames listed previously, add your crab, wait 10 minutes, then integrate the lobster (wait 3 minutes).
  7. Follow with the lobster and mussels and cook for 5 more minutes. You’re looking for an internal temperature of 140F on the crabs and lobster
  8. Once the mussels open and the shrimp turn translucent, you’re ready to serve

Ingredients – Cuso’s Hot Honey Butter Dip

  • ½ cup clover honey
  • ½ tsp cayenne pepper
  • 1 tbsp smoked paprika
  • ½ cup melted butter 
  • ½ tsp garlic powder
  • ½ tsp salt

Instructions

  1. Place all the ingredients in a saucepan
  2. Warm them until the butter and honey are completely integrated.
  3. Should the dip cool while you’re eating, you can put it in the microwave on half power.
  4. You can store this in the refrigerator for 2 weeks.

PitMaster Memo – Basic Seafood Boil Seasonings

If you like having herb blends on hand, there’s no reason not to make your own seafood seasoning blend. Here are the basic seasonings. You’ll have to tinker to get the flavor profile you want.

  • Black Pepper, fresh ground
  • Basil
  • Cayenne pepper
  • Chili powder
  • Garlic powder
  • Ginger powder
  • Lemon Pepper
  • Old Bay
  • Onion powder
  • Oregano
  • Parsley
  • Red pepper flakes
  • Salt
  • Thyme
  • Smoky paprika

Sides

  • Dill pickle cole slaw
  • Mac n cheese
  • Orange filled popovers
  • Roasted Brussels Sprouts with pine nuts
  • Roasted Okra
  • Sourdough garlic bread

From the Bar

  • Blue moon
  • Bourbon
  • chardonnay
  • Corona
  • Ice tea lemonade
  • Rum punch
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Ingredients

  • Two cans of Corona
  • 2 heads of garlic halved
  • ¼ cup lemon juice
  • ¼ cup lime juice
  • ½ cup orange juice
  • Package of Old Bay seasoning
  • 3-4 ears of corn 
  • 5 Potatoes (unless you use the tiny red ones; use the whole bag)
  • 1 lb Andui Sausage
  • 2 Onions (quartered)
  • 4 King Crab legs 
  • 3 Lobster tails
  • 1 lb Mussels
  • 1 lb Shrimp

Instructions – Seafood Boil

  1. Put about 2” of water (or chicken stock) into your stock pot
  2. Add the package of Old Bay Seasoning and stir thoroughly
  3. Pour in the Corona
  4. Next comes the lemon, lime, and orange juice
  5. Using a Chef’s Knife, cut up the corn, potatoes, sausage, onions, and garlic, then put them into the pot
  6. Using the time frames listed previously, add your crab, wait 10 minutes, then integrate the lobster (wait 3 minutes).
  7. Follow with the lobster and mussels and cook for 5 more minutes. You’re looking for an internal temperature of 140F on the crabs and lobster
  8. Once the mussels open and the shrimp turn translucent, you’re ready to serve

Ingredients – Cuso’s Hot Honey Butter Dip

  • ½ cup clover honey
  • ½ tsp cayenne pepper
  • 1 tbsp smoked paprika
  • ½ cup melted butter 
  • ½ tsp garlic powder
  • ½ tsp salt

Instructions

  1. Place all the ingredients in a saucepan
  2. Warm them until the butter and honey are completely integrated.
  3. Should the dip cool while you’re eating, you can put it in the microwave on half power.
  4. You can store this in the refrigerator for 2 weeks.

Seasonings & BBQ Rubs, Handmade Chef Knives

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