7-Ply 30 Qt. STOCKPOT with Steam Control and Culinary Basket Magnetic T304 Stainless Steel

Our 7.5 Gallon 30 Qt. STOCKPOT wCulinary Basket is the perfect solution for healthy and grease-free cooking. With its unique design, you can steam cook with minimum water, allowing food to cook on medium heat. When the valve starts to whistle, simply push the lever until the word CLOSED appears, turn the heat down to low, and let the cooking process continue. This helps retain taste and valuable nutrients, while eliminating the need for grease or oil in cooking. The steamer basket can hold a colorful bouquet of vegetables or fish for steaming. Our 4-Square Brand waterless cookware features a steam control valve in the lid that makes waterless cooking as easy as 1-2-3. With this cookware, you can cook healthy with no added water for vegetables and no grease when cooking meats. To help you get started on your waterless and greaseless cooking journey, a Recipe Instruction Cookbook on Waterless Greaseless Cooking by Chef Charles Knight is included with your order. Order now and start cooking healthy and delicious meals with ease. 

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!

INGREDIENTS

• 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 

INSTRUCTIONS 

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.