Photo courtesy of Marlene Buccione
Turnagain Times Seafood Boil.
Just came back from the Louisiana and I do tell y’all there’s nothing attracts friendly neighbors like the scent of a backyard seafood boil, a peppery brew guaranteed to make your mouth (and eyes) water. I had the opportunity to create a new spice mix for my seafood boil and named it the “Turnagain Times Seafood Boil”! Well, I have never heard so many ways in Cajun to say Turnagain Times, but at one point I wanted to cover my grand babies ears.
Much of the flavor comes from a product known locally as crab boil, although the aromatic blend of seasonings is also used for shrimp (prawns) and crawfish and I’ve even tried using halibut chunks, so that is why I named it after our friendly Turnagain Times.
To make your own crab boil, in a bowl, mix together:
- 12 whole cloves
- 1/4 cup coriander seeds
- 1/4 cup mustard seeds
- 3 Tbs. dill seeds
- 1 Tbs. celery seeds
- 1 Tbs. red pepper flakes
- 2 Tbs. whole allspice
- 2 tsp. black peppercorns
- 6 bay leaves, crumbled.
Place the mixture on a double-thick square of cheesecloth (muslin), gather the corners together, and tie securely with kitchen string.
Makes enough to season 5 lb. shrimp or 12 blue crabs.
Turnagain Times Seafood Boil
A great backyard party, a real Louisiana seafood boil requires a 50-gallon pot on top of a propane burner. This stove-top version turns out a small feast, but the flavors are the same. Once y’all mastered the basics, as describe below, it’s time to release your taste buds and all your feelings of the “Turnagain Times Seafood Boil”
Some cooks throw extra goodies into the pot to soak up the spicy brew (try sausage links, whole artichokes, or mushrooms). Spread out some of your finest newspapers and the table is set. Saltines and cocktail sauce are optional. Cold beer is essential.
- 1/3 c. canola oil
- 6 yellow onions, unpeeled
- 4 celery stalks
(halved crosswise)
- 2 lemons, unpeeled &
quartered
- 12 cloves garlic
- 5 bay leaves
- 2-inch piece fresh ginger, thickly sliced
- Add the crab boil spice mix you just made.
- 1/2 cup sea salt
- 1 Tbs. cayenne pepper
- 1 Tbs. black peppercorns
- 2-3 lbs. small red-skinned potatoes unpeeled
Now you can add 24 live blue crabs or 4-6 Dungeness crabs, 6 ears corn, husked and break in half, 5 lb large shrimp (prawns), with heads attached
1) Pour 8 qt. water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix (it’s still in the cheese cloth, just throw the whole thing in) salt cayenne, and peppercorns and bring to a boil over high heat. Boil for 10 minutes.
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.
3) Add the shrimp and boil for 1 minute. Turn off the heat and allow the mixture to rest for 5 minutes.
4) Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thickness of newspaper, if company is coming, we get the bottom of beer boxes and serve as trays. Very impressive. The seafood can also be served at room temperature or chilled. Use a nutcracker or table knife to crack shells.
Fill a washtub with ice and stock it generously with longneck bottles of Dixie beer, just for the taste you see.
Well, until next time. Bona Petite.
