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pacific northwest boil

Recipe by
Lucy Selvaggio-Diaz
Brentwood, NY

I suppose we are most familiar with a New England or other East Coast seafood boil, but in the Pacific Northwest they are just as fond of their own seafood. Perhaps theirs is fresher and wild-caught more often, just sayin'. Traditionally, after draining out the water, the whole pot is served family-style outdoors. When I say family-style I mean that the picnic table is covered with newspapers and the whole thing is tossed onto the newspapers and the family has a feast! Lobsters or crabs are great alternatives. You can also substitute Old Bay for the seasonings.

yield 12 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pacific northwest boil

  • 1 lb
    smoked sausage, cut into 1-inch pieces (such as andouille, kielbasa)
  • 3 lb
    red potatoes (about 12 small)
  • 1 lg
    onion, peeled and quartered
  • 2
    lemons, quartered
  • 4 clove
    garlic, crushed
  • 3
    bay leaves
  • 1 Tbsp
    mustard seed
  • 1 Tbsp
    coriander seed
  • 1 Tbsp
    whole peppercorns
  • 1 Tbsp
    kosher salt
  • 2 Tbsp
    smoked paprika
  • 2 tsp
    celery seed
  • 1/2 tsp
    whole cloves
  • 3 Tbsp
    hot sauce
  • 3
    dried chili de arbol or 1/2 tablespoon crushed red pepper flakes or 1/2 teaspoon cayenne pepper
  • 1 lb
    steamer clams, optional
  • 2 lb
    large shrimp, shell on, heads removed
  • 4
    ears of corn on the cob, shucked and cut into thirds

How To Make pacific northwest boil

  • 1
    Place all the ingredients except the seafood and the corn into a large stockpot and bring to a boil. Cook until the potatoes are nearly tender, 8-10 minutes.
  • 2
    Add clams and cook 2 to 3 minutes. Add corn and shrimp, cook until the shrimp is just cooked through and opaque, another 1 to 2 minutes. Do not overcook. Remove from heat and place a cover if it needs a few more minutes.
  • 3
    Drain and serve immediately with garlic bread, if desired.

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