House Boil Recipe
Aromatic Ground Meatball Beef, Andouille Sausage, Snow Crab Cluster, Shrimp, Mussels, Crawfish, Peanuts, Cilantro, Nuoc Mam
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Ingredients
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Meat and Seafood
Aromatics and Seasoning
Garnish
Method
Preparation
Prepare the Seafood
Rinse the shrimp, mussels, and crawfish under cold water. Set aside.
Prepare the Meatballs
In a large bowl, combine ground beef and spices (salt, pepper, and any desired seasonings). Form into small meatballs, about 1 inch in diameter.
Cooking
Cook the Andouille Sausage
In a large pot, heat over medium-high heat. Add sliced Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
Cook the Meatballs
In the same pot, add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove and set aside.
Prepare the Seafood Boil
In the same pot, add enough water to cover the seafood, bring to a boil. Add snow crab clusters, shrimp, mussels, and crawfish. Cook for 5-7 minutes until the shrimp turn pink and mussels open.
Combine Ingredients
Add the cooked Andouille sausage and meatballs back into the pot. Stir to combine with seafood.
Season the Boil
Drizzle with Nuoc Mam and stir well to combine. Cook for another 2 minutes to meld flavors.
Serving
Garnish and Serve
Transfer the boil to a large serving platter, sprinkle with chopped cilantro and peanuts. Serve immediately.