Stock pot Seafood

You will need a big stock pot for this recipe. Stock Pot Seafood, also known as a seafood boil, is a treasured tradition in the Southern United States. Everyone puts their spin on it, and you should too.

This is definitely a “come hungry” meal, worthy of sharing with family and friends on special occasions. There are some important tips. However, that will turn your dish into a rousing success.

Use firm fish, something that holds up to boiling, like halibut

Instead of traditional white potatoes, try small honey gold instead

Avoid frozen corn cobs

Look for the largest shrimp you can find

Use fresh corn

Finally, remember your ingredients take different times to cook. You can start with the corn and potatoes first. Follow that with Kielbasa and onions. Your crab takes the longest, needing 20 minutes after the blend is boiling. The lobster will need 10 minutes. Finally, the clams need 7 minutes, and the shrimp 3.

Ingredients

Two cans of pale ale
2 heads of garlic halved
¼ cup fresh squeezed lemon juice
¼ cup lime juice
½ cup orange juice (in a pinch, use pineapple)
1 Package of Old Bay seasoning
4 fresh ears of corn, shucked
1 bag of baby potatoes (or 4 regular-sized ones)
1 lb Kielbasa Sausage
2 White onions (quartered)
4 King Crab legs **
3 Lobster tails **
1 lb Mussels **
1 lb Shrimp **

** In many cases, you may have to buy these items frozen. No problem! Just defrost them thoroughly before adding them to the stock pot.

Instructions

Fill your pot with 2” of chicken stock.
Add the Old bay and mix.
Pour in the beer.
Next comes all three juices.
Start them heating up.
Cut your corn, potatoes, onions, garlic, and sausage, and toss them into the pot.
Add your seafood in the order provided above so it all finishes simultaneously.
Test doneness using a lobster, which should read 140F.
Serve on a LARGE platter and let people choose their treasures.