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Made of T304 magnetic surgical stainless steel, this highly polished 30-quart stockpot lets you steam cook with minimum water. Let food start to cook on medium heat, then, when the valve starts to whistle, push the lever until the word CLOSED appears. Turn the heat down to low and let the cooking process continue. This will help retain taste and valuable nutrients. This also eliminates the need for grease or oil in cooking. The steamer basket will hold a colorful bouquet of vegetables or fish for steaming. Handles are riveted. Limited lifetime warranty. White giftbox.
- Dimensions: 15.50" Length, 15.50" Width, 14.00" Height
- Weight: 16.65 Lbs.
- Need help? Text or Call 1-813-390-1144
Seafood Boil recipes contains fresh shrimp, lobster, clams, crab, potatoes, corn, and sausage, all simmered in a flavorful broth. An impressive meal in one pot that is perfect for feeding a crowd!
This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn, and sausage, all boiled in a flavorful broth. An impressive meal in one pot that is perfect for feeding a crowd!
- 3 lemons divided use
- ¾ cup Smokie Joes Deep Creole Seafood Boil
- 1-pound smoked chicken andouille sausage cut into 2-inch pieces
- 8 cloves garlic chopped
- 2 Spanish onions peeled and quartered
- 1-pound small red potatoes halved
- 4 ears corn on the cob cut in half
- 4 lobster tails cut in half
- 1-pound clams scrubbed
- 1-pound snow crab legs
- 1-pound king crab legs
- 1-pound shrimp peeled and deveined (leave tails on)
- 3 tablespoons butter
Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
Fill a stockpot to about half with purified water. Place the 2 quartered lemons in the water along with the Seafood Boil seasoning, sausage, garlic, onion. Bring to a simmer over medium heat 300ᵒF
Add the potatoes and corn and cook for 8 to 10 minutes.
Add the lobster tails, clams, crab, shrimp, reduce to simmer 250ᵒF, and cook for 15 minutes.
Left the basket and drain the seafood boil ingredients back into the pot. Place seafood boil items on a large serving platter.
Ladle 2 cups of broth into a serving bowl add the butter into the broth and whisk. Pour the broth over the seafood mixture or use it to dip.
Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.