By Toni Bailey
In the rare instances that my small family of three is blessed to gather for a holiday, we enjoy this savory dish the day before Thanksgiving or Christmas while prepping our day-of meal. I’m originally from Greenville, SC, and like most, I enjoy the traditional soul food feast. But I’m also a seafood lover. The idea of a piece of King Crab meat dipped in garlic butter brings me pure joy! When we dine on our quick and easy seafood boil, we end up eating every single morsel over a weekend.
Note I cover my hair if it’s in a loose style, always wash my hands with soap and water, and always pray over every meal before I begin to prepare it.
South in the City Seafood Boil
You can use any seafood you like, but for this version, we use:
2lbs Large Deveined Tail-On Shrimp
Juice of 1 or 2 whole lemons
4-6 King Crab Legs
12 Frozen Corn Cob Halves
1 Bag of Frozen Broccoli Florets or Fresh
6 Jerk Chicken Sausage Links Sliced in Rounds – Any Link Sausage will Work
6-8 Large Gold or Red Potatoes (We Prefer Gold) – Cut in Halves or Quarters
4-6 Boiled Eggs
4 Sticks of Butter
Garlic Power Sauce
Old Bay Seasoning
Ground Black Pepper
Red Pepper Flakes or Cayenne Pepper
A Large Pot w/Lid
A Large Baking Pan
A Large Skillet
A Sauce Pan
In a large pot, fill halfway with water or enough to cover crab legs and bring to a roaring boil.
Add a few generous shakes or at least two heaping tablespoons of all dry seasonings minus brown sugar.
(I don’t use exact measurements, I rely solely on my ancestors and my instinct)
Add crab legs (leave in shell) for 5-7 minutes and remove
Allow to boil until Potatoes are tender (not mushy)
In a large skillet, sauté shrimp, sausage, and broccoli with one stick of butter until thoroughly cooked.
Once corn and potatoes are done, drain water and add to a large baking pan
Add crab legs either in a shell or remove meat from the shell (we remove the shells)
Add cooked shrimp, broccoli, and sausage and butter you cooked them with
Remove boiled eggs from the shell and add whole
In a saucepan, melt three sticks of butter.
Add a generous shake (6-8) of Worcestershire Sauce
Add a generous shake (6-8) of Garlic Power Sauce
Add ¼ cup minced garlic
Add 2-3 tablespoons of brown sugar
Add all dry seasonings (1-2 tablespoons of each)
Allow to simmer for 5-10 minutes
Slowly pour over all ingredients in a large baking pan and mix well.
Shake additional seasoning all over to taste (optional)
Pray and Feast!
Toni Bailey is the owner of Bailey Beautiful Bites, a Chicago catering company currently serving specialty clients.
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