Southern-Style Shrimp and Crab Boil
Recipe from The Food Channel

This recipe is for a large gathering of hungry people. It has just enough spice to give it sass, but not enough to scare off the faint of heart. It's a fun meal everyone will enjoy. And everything cooks in the same (big) pot!

Southern-Style Shrimp and Crab Boil

by 7  people

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Servings: 8
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  • 6   gallons 
  • 1 1/2  cups 
  • 2   tablespoons 
    black peppercorns
  • 4   packages 
    dry crab boil
  • 2   tablespoons 
    hot sauce
  • 16   
    red-skinned potatoes
  • 3   
    large artichokes
  • 8   
    ears of corn, shucked
  • 12   
    bratwurst sausages
  • 5   
    lemons, cut in half
  • 4   
    medium-sized yellow onions, peeled and quartered
  • 4   
    heads garlic, halved horizontally
  • 3   pounds 
  • 1   
    bunch celery, well washed and tops removed
  • 24   
    scallions, trimmed
  • 5   pounds 
    fresh whole shrimp
  • 5   pounds 
    crab legs
Set the kettle with basket insert on high heat, cover and bring to a rolling boil. Add seasonings.
With the cooking stock at full boil, start by adding the vegetables that will take the longest to cook: the potatoes and artichokes. Cover the pot, bring to boil again and cook for 7 minutes.
Add the corn, bratwursts, lemons, onions, garlic, celery and scallions to the pot. Cover and boil again for another 7 minutes.
Add the asparagus, crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the stock returns to a rolling boil and the shrimp turn pink, turn off the heat. (If the shrimp and crab boil any longer they will be difficult to peel.) Remove all ingredients from the pot and serve immediately.
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