pacific northwest boil
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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.
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yield
12 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For pacific northwest boil
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1 lbsmoked sausage, cut into 1-inch pieces (such as andouille, kielbasa)
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3 lbred potatoes (about 12 small)
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1 lgonion, peeled and quartered
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2lemons, quartered
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4 clovegarlic, crushed
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3bay leaves
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1 Tbspmustard seed
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1 Tbspcoriander seed
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1 Tbspwhole peppercorns
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1 Tbspkosher salt
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2 Tbspsmoked paprika
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2 tspcelery seed
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1/2 tspwhole cloves
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3 Tbsphot sauce
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3dried chili de arbol or 1/2 tablespoon crushed red pepper flakes or 1/2 teaspoon cayenne pepper
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1 lbsteamer clams, optional
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2 lblarge shrimp, shell on, heads removed
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4ears of corn on the cob, shucked and cut into thirds
How To Make pacific northwest boil
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1Place 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.
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2Add 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.
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3Drain and serve immediately with garlic bread, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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