This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.
Several weeks ago, my contact at The Book Club Cookbook emailed, offering me a few new spice blends to participate in their 2021 #BlendsBash. You betcha! So, I planned to share a series of recipes. The first I posted was my Chai a Little Tenderness Autumn Muffins recipe. This is the second recipe. Stay tuned for the others.
Where the Crawdads Zing is a blend that was described as a 'Gulf Coast Bay Seasoning'. Comprised of a mixture of celery seed, sea salt, cayenne pepper, yellow mustard powder, thyme, paprika, black pepper, ginger, and bay, I figured I would use it as I would use Old Bay. And - in a moment of serendipity - my mom requested a seafood boil for her birthday dinner. Done!
Ingredients comfortably fed 8 people with leftovers
- 1 to 1-1/2 gallons water (adjust to fit pot, I actually did two pots full today and split all of the ingredient between the two)
- 4 cups clam juice
- 2/3 cup spice (we used Where the Crawdads Zing) + more for sprinkling
- 1 pound potatoes (we used the Teeny Tiny potatoes from Trader Joe's)
- 4 ears of corn, shucked and chopped into thirds
- 1 pounds andouille sausage, cut into 2" pieces
- 2 pounds shellfish (we used a mixture of littleneck clams and mussels)
- 2 pounds tail-on, head-on shrimp (I sliced up the back and deveined, but left the shell, head, and tails on)
- 1 pound squid, cleaned
- 1 pound baby octopus
- 6-8 lemons, sliced into wedges
- 1 cup fresh parsley, chopped
- sliced bread for serving
- large table
Place large pot on stove. Pour in the water and clam juice. Add in the spice mix, cover, and bring to a rolling boil. It's a lot of liquid, so it will take awhile. Leave it at a low boil for 10 minutes. Add in the potatoes and corn. Cover and boil for 10 minutes. The potatoes should be cooked, but not mushy. Add in the shellfish. Cover and boil until they open; ours took approximately 6 minutes. Add in the shrimp, calamari, and fish. Cover and boil until they turn opaque; ours took approximately 3 to 4 minutes.
Wrangle the food out of the broth onto the newsprint lined table. Once the food is out on the table, squeeze lemon juice over the top. Sprinkle with more spice and parsley.
Let everyone dig in...just make sure everyone has plenty of napkins.
Some people might play with their food...and make little seafood boil sculptures.
This was a great way to celebrate my mom's birthday. And she was so excited that R came home from school to have dinner with us. It was the best present of all.
Stay tuned for the other recipes I have planned with the new spice blends.
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