Drop in the water and plan on 5-10 minutes cooking depending on the size. Content may not be reposted or republished in any form without credit given to www.sportingroad.com. You simply place the shrimp in the boiling water when you are finished cooking and are removing the pot from the stove. When the stock is at a boil, add the potatoes, corn, and artichokes.
Drain off water and serve. All Rights Reserved.
Copyright 2018 all rights reserved. Add Rouses Cajun Smoked Sausage, corn, mushrooms and Brussels sprouts, and cook for 3 minutes more. To make the broth, combine two cans of Swanson Chicken Broth, 4 cups (1 quart) of water, the juice of a lemon, two tablespoons of freshly-chopped parsley, and a packet of Cajun crab boil. Depending upon the weight of the lobster, cooking time is between 15 and 20 minutes. Cover the stockpot and cook the seafood and corns … Cook about 10 minutes, then add the sausage and lobster. If you cannot find lobsters (or you prefer a different seafood), feel free to substitute whole crabs, crab legs, shrimp, crawfish, or even clams. It would make a delicious gumbo or chowder! We usually get our crawfish flown in from Louisiana. To thaw shrimp, simply place under running water and let sit in the water for a few minutes. We would head to our local seafood restaurant and order lobsters and crabs by the bucket.
I love that you used the Swanson Chicken Broth to help cook everything. Topics of interest include recipes, crafts, entertaining, and family fun!
Cover the pot and bring back up to a boil, about 5 minutes. Add the lobsters.
We had lobster , snow crabs , … Taste the stock for seasoning and adjust if needed. Two lobsters is enough to serve four people. Stir in Rouses Down the Bayou Seafood Boil (it has the garlic and onion flavor you are looking for), and add potatoes, plus a bay leaf for even more Cajun flavor. Shrimp should not be boiled. Stir in Rouses Down the Bayou Seafood Boil (it has the garlic and onion flavor you are looking for), and add potatoes, plus a bay leaf for even more Cajun flavor.
Sign up for special offers and recipes sent directly to your inbox. Cover the pot and bring back up to a boil, about 5 minutes.
Add the whole red potatoes and corn on the cob. Sprinkle the Cajun seasoning and paprika on the meat evenly; Place into a parchment paper or foil lined baking dish and bake on the center rack for 1 1/2 mins per ounce of the lobster tail. Cover and bring back to a boil, about 5 minutes. At that time, remove the lobster, potatoes, corn, and sausage.
Lastly, add the seafood and Cajun links to the boil.