Garlic Crab Boil with Dungeness Crab, Shrimp, Mussels and Clams (GUMBOIL)
When originally creating this recipe my goal was to show the Chilau Heads (cooking group) they could experience an amazing crab boil using our Gumbo Chilau sauce vs. the go-to Boil Bomb. Chilau seafood sauces are undoubtedly great for stews and soups. However, GUMBOIL is a great example of an amazing crab boil with the enhanced trinity flavor that makes Creole & Cajun food so amazing
[/details] [recipe]Ingredients
Spicy Version
- 4 Cups Chicken Stock or Seafood Stock
- 1 Bottle of Chilau Gumbo
- 1 TSP Chilau Original Seasoning
- 1/2 Cup Garlic Flakes/Chips
- 1/2 cup chopped Fresh Parsley
- 1 Stick of butter
- Splash of lemon juice. (Salt to taste)
Mild/ Medium Version
- 5 Cups Chicken Stock or Seafood Stock
- 1/2 Cup of Chilau Gumbo
- 1/2 Cup Flakes/Chips
- 1/2 cup chopped Fresh Parsley
- 1 Stick of butter
- Splash of lemon juice. (Salt to taste)
Preparation
- Add butter to 8 qrt or larger pan over medium heat
- Sauté garlic flakes (fresh garlic in an option) and parsley for 2 to 3 minutes over medium heat
- Add liquids and bring to a boil, adjust salt, lemon juice and seasoning to taste
- Add crab, mussels, clams and simmer 5 minutes
- Add shrimp and simmer additional 5 minutes
- Remove from heat and garnish with fresh parsley or green onions
Server with crusty bread, over pasta or eat as is! Delicious!
The difference between using the seafood sauces (Original, Citrus, Gumbo) vs. Boil Bomb is the recipe calls for Cups vs. 1/4 Cups or spoons. Boil Bomb is much more powerful but you can get great results with the others.
