You don’t need to live in the South for a springtime seafood boil — just use shrimp.
Springtime nostalgia hits everyone differently. For some, seeing the first stalks of asparagus or baby artichokes at the market marks the epitome of the season. For others, it might be sneezing from allergies. For me, however, the thing that feels the most like spring is the smell of boiling seafood.
Typically, besides the actual crawfish, the only other truly seasonal ingredient involved in a crawfish boil is new potatoes, but you can also use any spud. Corn and fresh sausages are added to the mix, and everything is sent toppling in a bathtub-full amount of water in a giant cauldron set atop industrial-strength propane burners. Chiles and aromatics are tossed in to steep their flavor into the primordial soup so that, when the crawfish are added, they will soak up the spice as they cook.
I start with the biggest pot I own, a 7 1/4-quart Dutch oven. Most pots you’d boil pasta in are the same size or bigger, so I guarantee you own something large enough to get the job done. To the pot of water, I add spices that are included in the Zatarain’s “Crawfish, Shrimp & Crab Boil” mix. Chile flakes, mustard seeds, bay leaves and coriander all mingle together in the water to lend their aroma to the bubbling tea.
After the artichokes and oranges infuse the potlikker with their essence, in go the corn and sausages. Typically, the sausages are fresh and of the mild Italian variety. But here’s where I’m making my own change. I prefer cured sausages like kielbasa or bratwurst because they only need to be warmed up and not cooked through, which in fresh sausages often leads to overcooked or undercooked meat, and rarely the perfect median.
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