Kentucky Seafood Boil

Ingredients

While the original Frogmore Stew is a classic American dish hailing from the Lowcountry of South Carolina, this adaptation takes inspiration from the flavors and ingredients found in the cuisine of Kentucky. The Kentucky Seafood Boil incorporates local ingredients and spices commonly used in Kentucky cooking, giving it a unique twist. Additionally, the presentation and communal dining experience of the Kentucky Seafood Boil reflect the warm hospitality and sense of togetherness that is characteristic of Kentucky culture. We alse have the original recipe for Frogmore Stew, so you can check it out.

• 2 pounds (900g) shrimp, deveined and shell-on 2 pounds (900g) shrimp, deveined and shell-on
• 1 pound (450g) crab legs 1 pound (450g) crab legs
• 1 pound (450g) crawfish 1 pound (450g) crawfish
• 1 pound (450g) smoked sausage, sliced 1 pound (450g) smoked sausage, sliced
• 6 ears of corn, husked and halved 6 ears of corn, husked and halved
• 1 pound (450g) red potatoes, halved 1 pound (450g) red potatoes, halved
• 1 onion, quartered 1 onion, quartered
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 lemons, halved 2 lemons, halved
• 4 bay leaves 4 bay leaves
• 2 tablespoons Old Bay seasoning 2 tablespoons Old Bay seasoning
• 1 tablespoon cayenne pepper 1 tablespoon cayenne pepper
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 45g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Fill a large pot with water and bring it to a boil.
2. 2.
   Add the onion, garlic, bay leaves, Old Bay seasoning, cayenne pepper, and salt to the boiling water.
3. 3.
   Squeeze the juice of the lemons into the pot and add the lemon halves.
4. 4.
   Add the potatoes and smoked sausage to the pot and cook for 10 minutes.
5. 5.
   Add the corn and cook for an additional 5 minutes.
6. 6.
   Add the crab legs, crawfish, and shrimp to the pot and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
7. 7.
   Drain the seafood and vegetables, discarding the cooking liquid.
8. 8.
   Transfer the Kentucky Seafood Boil to a large serving platter or spread it out on a newspaper-covered table.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before cooking to remove the digestive tract. Leaving the shells on while cooking helps to retain moisture and flavor.
• Crab legs — Crack the crab legs before serving to make it easier for your guests to enjoy the meat.
• Crawfish — Rinse the crawfish thoroughly before cooking to remove any dirt or debris.
• Smoked sausage — Choose a high-quality smoked sausage for the best flavor. You can also substitute it with Andouille sausage for a spicier twist.
• Corn — For a smoky flavor, you can grill the corn before adding it to the boil.

Tips & Tricks

• Add extra cayenne pepper for a spicier kick.
• Serve the Kentucky Seafood Boil with melted butter and hot sauce for dipping.
• Provide plenty of napkins and wet wipes for easy clean-up.
• Customize the seafood selection based on your preferences and availability.
• Don't overcook the seafood to ensure it remains tender and juicy.

Serving advice

Serve the Kentucky Seafood Boil family-style on a large platter or directly on a newspaper-covered table. Encourage your guests to dig in with their hands and enjoy the communal dining experience. Provide seafood crackers and picks for easy access to the crab legs and crawfish.

Presentation advice

For an authentic Kentucky touch, decorate the serving platter with fresh sprigs of parsley and lemon wedges. The vibrant colors of the seafood, corn, and potatoes will create an enticing display. Consider using a rustic wooden platter or a large cast-iron skillet for a charming presentation.