pacific northwest boil
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I suppose we are most familiar with a New England or other East Coast seafood boil, but in the Pacific Northwest they are just as fond of their own seafood. Perhaps theirs is fresher and wild-caught more often, just sayin'. Traditionally, after draining out the water, the whole pot is served family-style outdoors. When I say family-style I mean that the picnic table is covered with newspapers and the whole thing is tossed onto the newspapers and the family has a feast! Lobsters or crabs are great alternatives. You can also substitute Old Bay for the seasonings.
yield
12 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For pacific northwest boil
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1 lbsmoked sausage, cut into 1-inch pieces (such as andouille, kielbasa)
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3 lbred potatoes (about 12 small)
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1 lgonion, peeled and quartered
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2lemons, quartered
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4 clovegarlic, crushed
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3bay leaves
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1 Tbspmustard seed
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1 Tbspcoriander seed
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1 Tbspwhole peppercorns
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1 Tbspkosher salt
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2 Tbspsmoked paprika
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2 tspcelery seed
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1/2 tspwhole cloves
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3 Tbsphot sauce
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3dried chili de arbol or 1/2 tablespoon crushed red pepper flakes or 1/2 teaspoon cayenne pepper
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1 lbsteamer clams, optional
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2 lblarge shrimp, shell on, heads removed
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4ears of corn on the cob, shucked and cut into thirds
How To Make pacific northwest boil
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1Place all the ingredients except the seafood and the corn into a large stockpot and bring to a boil. Cook until the potatoes are nearly tender, 8-10 minutes.
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2Add clams and cook 2 to 3 minutes. Add corn and shrimp, cook until the shrimp is just cooked through and opaque, another 1 to 2 minutes. Do not overcook. Remove from heat and place a cover if it needs a few more minutes.
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3Drain and serve immediately with garlic bread, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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