6 ears of corn, husked and silks removed (reserve husks)
8-4 oz. (2 lbs.) red bliss potatoes
1 1/2 onions, quartered with stem end intact
1 lb. carrots in 4-5” pieces
1 head cabbage quartered (optional)
4 boneless skinless chicken breasts
24 oz. kielbasa sausages
Salt and Pepper to taste
4 oz. butter (optional)
24 oz. cleaned uncooked jumbo shrimp
1 lemon sliced+ 1/2 juiced
1 - 1 1/2 T. ea. Old Bay seasoning and Crab boil (may use liquid or dry)
Cut the sausages into 3 oz. pieces chicken may remain whole or cut in half. Coat the meats in one half tablespoon of each seasoning, set aside. Scrub potatoes, peel onions and husk corn. Save the husks, but discard the silk. Cut corn in half. Spread a layer of corn husks on the bottom of an 8 quart stock pot (I use my Stow-8 stockpot). Spread a layer of cabbage if using, corn, potatoes, onions & carrots on the husks. Add a layer of chicken and sausages. Squeeze some of lemon juice over all. Continue layering vegetables. Sprinkle remaining crab boil and Old Bay seasoning over the layers of vegetables.
Pour 4 quarts of water, beer or broth over the mixture. Bring to a low boil; reduce heat to a slow simmer. Leave the lid on but at a slight angle to release the steam. Continue cooking for 30 minutes.
Carefully lift the lid off the stockpot and add the shrimp. Sprinkle with additional Old Bay seasoning. Layer shrimp with a few slices of lemon. Return lid to the stockpot; cook an additional 10 after liquid returns to a simmer.
Notes: Cabbage can be substituted for husks if fresh corn is not available. This is fun to serve; just pour into a colander draining the liquid. Remove the husks. Melt butter pouring over all. Sprinkle again with Old Bay seasoning if desired. Finally finish off with a flourish of squeezed lemon juice. Use tongs to pick up the food it’s hot!! Serve with lemon slices.
no nutrition information available
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