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Seafood Boil, the
Tory McPhail Way

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Tory McPhail, executive chef of Commander's Palace in New Orleans, hosts a Lowcountry Seafood Boil on Tybee Island, just off the Georgia coast. Photo by Greg Ceo

 

ONE:
SET THE TABLE

Cover your (preferably outdoor) table with newspaper.
“Set” it with rolls of paper towels and sauces of your choice.
I always have hot sauce, Creole mayo, and ravigote sauce.

TWO:
SEASON THE POT

Bring water to a boil, and season it
very, very well with preferred seafood boil spice.
Add halved lemons and garlic cloves.

THREE:
ADD HEARTIER ITEMS

Go with the ratio of 2:1 seafood to vegetables. Add crawfish, sausage, onions, and new potatoes. Bring water to a simmer for 2 minutes, then cut off heat to soak for 30 minutes.

Note: You’ll have to keep pushing the crawfish down into water, as they tend to want to float.

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Time to get cracking. Photo by Greg Ceo

FOUR:
RE-LIGHT THE FIRE

After 30 minutes, re-light fire and add remaining ingredients like
crab claws, clams, mussels, corn, and lighter vegetables, and return
to a simmer for 10 more minutes.

At this point, the crawfish should be well seasoned, tender, and cooked through,
and vegetables and other seafood should be all evenly cooked.

LAST OF ALL:
SERVE IT HOT!

Dump out onto covered table,
grab an ice cold beer, and gather around with friends to enjoy.

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Serve it hot! Photo by Greg Ceo

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