Delight yourself in the Lord,
Psalm 37: 4 AMP
And He will give you the desires and petitions of your heart.
We are living in interesting times. Something our grandparents have never seen. Many of us are living in isolation. Some are suffering with illness and grief, while others are risking their lives on a daily basis to serve those who are suffering.
It can be easy to fall into panic and sorrow.
However, I have an alternative approach. During this time, I just want to encourage you to use this as an opportunity to delight yourself in the Lord. Rather than focusing on what you do not have, allow your heart to overflow with gratitude. God is good and He is still with us, even through this trial.
With that said, I hope this short recipe video gives you a spark of joy.
I have linked many of the items I use below. Please note that affiliate links are included in this post. As an Amazon Associate I earn from qualifying purchases.
What you will need:
Lemons – 2 or 3 (to your preference)
Garlic – 3 cloves
Large White Onions – 2
Cayenne pepper
Garlic Powder
Tony Chachere’s Creole Seasoning
1 stick of Butter
Andoille Sausage (I used Chicken Andouille)
8 boiled eggs
Crab Legs – 3 – 4 lbs
Shrimp – 3 – 4 lbs
Corn (optional)
Potatoes (optional)
2 tablespoons of White Vinegar
Water
Directions:
The recipe is simple. Peel and clean all of your produce and seafood. Cut the lemons and onions. Rough cuts are completely fine!
Fill your stock pot with water (a little over halfway). As you start bringing your stock pot to a boil, throw in the garlic, lemon, and onions. Add in all of your seasonings. Keep seasoning until the water is brown. I know it sounds yucky, but don’t be stingy with the seasoning. Add in 2 tablespoons of vinegar. Stir well.
When the water comes to a rapid boil, add the corn, potatoes, sausage, and crab legs. Allow them to boil for 13-15 minutes.
During the last 2 -3 minutes, add in the peeled boiled eggs and shrimp. You do not want your shrimp to overcook. Remove from heat and plate.
Oh and don’t forget your butter sauce for dipping! (If you’d like to see how I make mine, let me know in the comment section below).
Give it a try! Everyone will love it! (proof below).
Big hugs,
Ayanna
Hello, if I am using frozen crab legs, corn and shrimp does that change the cook time? Thank you!
Serving this up tonight. It looks amazing. Never thought of using combination of Old Bays and Zatarins. Interesting. Can’t begin to tell you how much I appreciate the encouraging Bible verses. Can’t go wrong with the Word of God.
If I was using mussels and scallops also when would you recommend adding those in
Thank You. We made this in Orange Beach Alabama. The first time making anything like this and everyone loved it. We met a great guy at the seafood counter at the local Rouse store who helped us pick out everything. Thank you for making this look so doable.
You are so welcome! I am glad you all enjoyed it.
Where did you buy the andouille chicken sausage from?
I bought it from Costco 🙂
How many does this boil feed? planning to make this recipe for a friends trip!
Aw fun! I would say 3-5 adults ☺️
Hello! I plan to try this recipe for New Years. I am curious about the boiled eggs, though. May I ask what the purpose of the boiled eggs are for? I never tried eggs with my seafood before. Thank you for your time!
Aw that’s great! The boiled eggs are per your preference. In the south, we like them with our boils because they’re seasoned and tasty but they def are not required! They don’t affect the seafood at all. Hope this helps! 😊
Love the recipe… can this be done in a bag as well?
Sure! I’ve never tried it but I’m sure you can. Just add the seafood, butter, and seasonings in the bag minus water and bake it. While it’s baking, make the butter sauce linked above. I’m sure it’ll come out delicious!
Is there measurements for the spices? Is it equal parts of each or more of certain ones until the water is grown?
Hi Jessica, I would encourage you to eyeball the ingredients based on your favorite flavors and spice tolerance. I always use a full bottle of the Zatarain’s crab boil liquid and about 2 tablespoons of white vinegar.
And yes the browner the water, greater the flavor. I hope this helps! 😃
I would like know to how to make the sauce
Yes ma’am! Coming soon! 😊
Hi Marilyn! Here is the link to the butter sauce. 🙂
https://www.whengracecalled.com/2020/07/10/highly-requested-crab-boil-butter-sauce/
How do you make the sauce?
It is a mix of a few things! I think I will be easier to share in video format! That will come soon 😊
Hi Charlene, here is the link to butter sauce, if you’d be interested in checking it out! 🙂
https://www.whengracecalled.com/2020/07/10/highly-requested-crab-boil-butter-sauce/
That looks amazing! I love seafood, and this would be such a fun recipe to try!
Thanks Carmen! Give it a try and let me know what you think ☺️