Keith Benn's Seafood Boil

1 week ago 12

Democracy Dies successful Darkness

This is the signature crockery of Keith Benn, grillmaster and caput of a tailgate enactment held during Howard University’s homecoming. The cardinal ingredient: Louisiana Fish Fry Products Crawfish, Crab & Shrimp Boil seafood seasoning, which helium orders online astatine www.LouisianaFishFry.com. The flexibility and simplicity of the boil’s elements means tailgaters tin prime and take what they similar -- though they each marque definite to get immoderate of the flavorful cooking liquid successful each portion.

Sometimes Benn volition prime up a half-bushel of steamed, seasoned crabs from Maine Avenue and adhd them to the pot; here, helium utilized other shrimp instead.

He cooks successful a 7.5-gallon cookware with a portable state burner.

From Benn, a Howard University Alumni Association section president, and a nonmigratory of Kennett Square, Pa.

Ingredients

measuring cup

Servings: 25

About 3 1/2 gallons water
2 1/2 cups dried seafood boil mix, oregon much arsenic needed (see headnote)
25 skin-on reddish bliss potatoes (if they are large, chopped them successful half)
2 pounds cooked Polish kielbasa sausage, chopped crosswise into 2-inch pieces
12 ears caller maize (husked), each chopped crosswise into 3 adjacent pieces
18 ample eggs
6 pounds extra-large (16-20 count) uncooked deveined frozen tail-on shrimp