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Once the water got boiling, we cooked the artichokes (which take the longest), and then threw in the second batch of vegetables – corn, potatoes and carrots. Kai supplied the giant artichokes, corn and crawfish. Dean supplied the carrots and broccoli.
Jubilee Time!
Your hosts, John & Denise…Thank you for making Sundays the highlight of our summer!
Jubilee – Southern Seafood Boil
Serves 15-20
Of course, you can use various combinations of shellfish and vegetables, and adjust the quantities accordingly. The most important thing is the timing of the cooking, starting first with longer-cooking vegetables, and then cooking the shellfish last.
Main Ingredients
3 lb. Large Shrimp, with shells and tails left on (we used head-on shrimp), rinsed in fresh water
3 lb. Crawfish (purged and washed)
3 lbs. Manila Clams (soaked in fresh water and scrubbed)
3 lbs. Green lip or black Mussels (soaked in fresh water, scrubbed, and debearded)
5 lbs. Andouille sausage, cut into 2-inch pieces
3 lbs. Baby Yukon Gold, fingerling and/or red potatoes (scrubbed, skin left on)
1 lb. Baby Carrots (or regular-sized carrots peeled and cut diagonally into 2-inch pieces)
10 ears Corn (shucked and halved)
8-10 Artichokes (trimmed)
2 bunches Asparagus (bend and snap off tough end)
2 crowns Broccoli (cut into small flowers)
1 lb. Okra
1.5 lbs. Boiler onions (we leave the skins on)
Seasoning for the Pot
Water to fill the pot 3/4 full
1 cup salt
Two 3-ounce boxes Zatarain’s Crawfish, Shrimp and Crab Boil in a Bag (remove spices from bags and toast in pan over low heat for about 10 minutes, shaking pan often, until fragrant)
½ lb. butter
2 cups distilled white vinegar
6 lemons, halved
3 heads garlic, cut in half crosswise
Special Equipment
Bayou Classic 1195 Stainless-Steel 32-Quart Turkey-Fryer Kit with Stainless-Steel Burner
Stainless Steel Steam Hotel Pan Half Size 2-1/2”D
Propane Tank
Oven Mitts
Long tongs
Disposable plastic tablecloths or butcher paper to cover table
Preparation of the Boil
Fill stock pot 1/2 – 3/4 full with water and bring to boil. When water is at a full boil, add 1 cup salt, Zatarain’s seasoning, butter, vinegar, lemons (squeeze juice into the water first), and the garlic.
Bring back to a boil and add artichokes. Cook for 40-45 minutes, until tender, and remove to hotel pan. Keep hotel pan covered. Add the potatoes, onions, and carrots next and allow them to cook for about 10 minutes before adding the sausage and corn. Cook for another 10-15 minutes and remove this batch to the hotel pan.
Next, add the okra, asparagus, and broccoli and cook until tender, about 5-10 minutes. Transfer to hotel pan.
Bring the water back to a boil, add all of the shellfish, and cook for about 5 minutes. Drain and transfer to hotel pan.
Carefully pour out the shellfish and vegetables down the middle of the prepared table. Provide bowls of Remoulade and Rouille, wedges of lemon, and a basket of Carmen’s mom’s homemade buttermilk biscuits.
Seafood Remoulade
Slightly adapted from Dispatches from My South: Reflections and Recipes from a Southern Food Scribe
2 large stalks celery
1 medium onion, sliced
2 cups ketchup
5 tablespoons fresh lemon juice
1/2 cup prepared horseradish
2 cups mayonnaise
5 tablespoons creole seasoning
2 teaspoons minced garlic
Lawry’s Seasoning Salt, to taste
Chop onion and celery in the food processor until they are small but not completely pureed. Place onion and celery into a mixing bowl. Add remaining ingredients and mix well. Can be made and help for up to a week before using. Remoulade sauce tastes better if made at least one day in advance.
