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Prudhommes' techniques for a seafood boil

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Prudhommes' techniques for a seafood boil

danhole | Jan 23, 2008 11:06 AM

I saw him on PBS a couple weeks ago and he had a very interesting way to do a seafood boil. I didn't write it down, so if anyone has any corrections, I would appreciate them.

First he put sugar (?), salt and pepper in the water and brought it to a boil.
Then he added onions, just cut in half, skins on, and a bunch of garlic cloves, skins on, and some seasonings. He let that boil for about 15 minutes (I think.)
Next he put in whole cobs of corn, cut in half, some red potatoes, and some sausage. Oh, and more seasoning. He let that boil for awhile, maybe up to 30 minutes.
The last thing he added was the shrimp, and that only cooked for a few minutes.

He preaches about layering the seasonings to give each dish more complexity. It's almost time for crawfish and I want to have a boil, so if anyone else can add to this I sure would appreciate it.

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