Fat Tuesday: Eat, Drink and Party!

February 16th, 2010Blog, Foodie Recipes0 comments

Mardi Gras season always makes me wish I was in New Orleans stuffing my face, juggling drinks, catching beads and chewing Tums! 

In honor of Fat Tuesday, here’s a recipe for my favorite thing to eat while in town taken from Williams Sonoma New Orleans.

Louisiana Seafood Boil

Ingredients

• 1/3 cup canola oil
• 6 yellow onions, unpeeled
• 4 celery stalks, halved
• 2 lemons, unpeeled and quartered
• 12 cloves garlic
• 5 bay leaves
• 2 inch piece of fresh ginger, thickly sliced
• 6 oz crab boil spice mix such as Zatarain’s
• 1/2 – 3/4 cup sea salt
• 1 tablespoon cayenne pepper
• 1 tablespoon black peppercorns
• 2-3 lbs small red potatoes, unpeeled
• 24 live blue crabs
• 6 ears of corn, husked and halved
• 5 lbs large shrimp with heads attached

Step 1

Pour 8 qt water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice, salt, cayenne, and peppercorns and bring to a boil over high heat. Boil for 10 minutes.

Step 2

Add the potatoes and boil for 5 minutes. Add the crabs and continue boiling for 15 minutes. Add the corn and boil for 5 minutes longer.

Step 3

Add the shrimp and boil for 1 minute. Turn off the heat and allow the mixture to rest for 5 minutes.

Step 4

Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm on top of newspaper or on a platter.

Of course you’ll want plenty of ice cold beer – I recommend Abita which is brewed near New Orleans.

Find a ton of Mardi Gras Recipes on Epicurious and watch well known New Orleans bartender Chris McMillian make a Sazerac.

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