Mar-Apr2016_Final-FlipBook

the Seafood issue

STEP #2 BOILING Place the basket in the pot and fill half way with water. (I use an 80 quart aluminum pot.) Add all of the spices except for ½ bottle of the hot sauce. Place the lid on the pot and set propane burner on high. Bring water boil. When the pot begins to steam, set your watch for 12 minutes. After 12 minutes, remove the lid and add the seafood and extras. Replace the lid. When the pot begins to steam again, you’ve got 5 to 7 minutes left. When the crawfish are done boiling, shut off the propane flame and remove the lid. STEP #3 SOAKING THE CRAWFISH Add the other half of the Louisiana Hot Sauce and stir with a cooking paddle to release heat from the pot. You can add ice, too, to help the crawfish absorb the seasoning and stop the crawfish from continuing to cook. While the crawfish are soaking, sample a few to see if more seasoning is needed. Soak for 10 minutes, pull the basket out of the water, let drain and toss onto newspaper. Time to eat! Steve Richard’s Boiled Shrimp WHAT YOU WILL NEED SHRIMP 20–25 pounds fresh wild-caught gulf shrimp (I prefer medium size shrimp, 21-25 count) SPICES 1 4½-pound Zatarain’s Crawfish, Shrimp & Crab Boil, Sack Size 1 8-ounce Zatarain’s Concentrated Liquid Shrimp and Crab Boil 1 bag small red potatoes, about 3 pounds 3 pounds yellow onions, halved 6 lemons, halved EXTRAS 8 frozen mini corn on the cobs 1 pack fresh white button mushrooms 1 pack Veron’s smoke sausage (cut in half) HOW TO PREP Fill your boiling pot half way with water. (I use an 80-quart pot.) Add all of the spices. Place the lid on the pot and set propane burner on high. Bring water to a rolling boil. Continue boiling for 12 minutes. Remove the lid and add the seafood and extras. Continue to cook. This is the tricky part. I generally watch for the first signs of the water approaching a boil (when it is just starting to steam and bubble), then check to see if the shrimp are separating from their shells (if they peel, good, they are done), then shut off the flame. Really, you’re looking at only about two minutes. I then immediately add a bucket or two of ice to the pot to stop the shrimp from cooking. Over cooking the shrimp will result in the shells sticking to the meat, and your friend Tommy and the Berger brothers, will yell at you that the shrimp are hard to peel. I know this from experience! Let the iced shrimp soak for 10 minutes before removing the basket from the water. Drain and serve. “I add a bottle of Italian dressing when I boil shrimp, which makes themeasier topeel. I’veheardof peopleputting cooking oil and butter in their shrimp boils for the same reason.” —Tim Acosta, Rouses Marketing Director

Don Berger’s Boiled Crabs WHAT YOU WILL NEED CRABS 3-4 dozen fresh Gulf Blue Crabs SPICES 1 4½-pound Zatarain’s Crawfish, Shrimp & Crab Boil, Sack Size 1 8-ounce Zatarain’s Concentrated Liquid Shrimp and Crab Boil 1 16-ounce bottled Louisiana Hot Sauce 1 bag small red potatoes, about 3 pounds 3 pounds yellow onions, halved 1 bag baby carrots (about 16 ounces) 6 lemons, halved EXTRAS 8 frozen mini corn on the cobs or 3 fresh ears of corn, cut into thirds 1½ pounds Rouses smoked sausage, cut into chunks HOW TO PREP Fill your boiling pot half way with water. (I use an 80-quart pot.) Add all of the spices. Place the lid on the pot and set propane burner on high. Bring water to a rolling boil. Continue boiling for 8 minutes. Remove the lid and add the crabs. Replace the lid and bring water back to a rolling boil. Remove the lid and add the corn and smoked sausage. Replace the lid and continue cooking for 15 minutes. Remove the lid and shut off the flame. Add a bucket or two of ice to the pot to stop the crabs from cooking and help them absorb the seasoning. Crack a beer and wait while the crabs soak for 10 minutes. Pull the basket out of the water, let drain, and serve. “I always add vinegar to my crab boil, which makes it easier to pick them. A bottle of Louisiana hot sauce has the vinegar in it, which does the trick, too.” —Uncle Rob, Rouses Marketing

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MY ROUSES EVERYDAY MARCH | APRIL 2016