Ingredients
12 c water
2 stalks lemongrass 4 in, pounded
2 limes, halved
3 lime leaves, divided
3 shallots
1 head of garlic, halved
4 in piece of ginger, thinly sliced
⅛ c fish sauce
¼ c old bay seasoning
1 tbsp salt
3 ½ lbs desired seafood
1 ½ lbs baby potatoes, halved
13 ½ oz andouille sausage, sliced into 1 in
4 ears corn, halved
2 sticks unsalted butter
2 tbsp garlic paste
1 tbsp hot sauce
2 tbsp lime juice
1 ½ tbsp chili crisp
½ tbsp lemongrass, finely chopped
½ tbsp cayenne pepper
⅛ c old bay seasoning
1 tbsp brown sugar
1 tsp salt
Tools
pot
pan
whisk
strainer
Directions
Step 1
Fill a pot with 12-14 cups of water & add lemongrass, limes, 2 lime leaves, garlic, shallots, ginger, fish sauce, old bay & salt. Bring to a boil over high heat. Once boiling, cover & reduce the heat to medium. Allow to simmer for 25-30 minutes.
12 c water
2 limes, halved
1 head of garlic, halved
3 shallots
4 in piece of ginger, thinly sliced
⅛ c fish sauce
¼ c old bay seasoning
1 tbsp salt
3 lime leaves, divided
2 stalks lemongrass 4 in, pounded
pot
Step 2
Return to a boil & add potatoes. Cook uncovered for 20 minutes or until fork tender. Reduce the heat again to a low simmer. Add corn, sausage & selected seafood. Cover. Once the shrimp are pink, clams have opened & crab legs are a deep red, drain the seafood. Set aside.
1 ½ lbs baby potatoes, halved
4 ears corn, halved
3 ½ lbs desired seafood
13 ½ oz andouille sausage, sliced into 1 in
strainer
Step 3
While the seafood is cooking, make the butter sauce. In a pan add butter, garlic paste, lemongrass, cayenne, 1 lime leaf (finely chopped), old bay, brown sugar, chili crisp & salt. Once the butter has melted, whisk in the lime juice & hot sauce. Add the seafood + veggies to a bowl & toss with butter. Garnish with chopped cilantro & serve with lime wedges.
2 unsalted butter
2 tbsp garlic paste
½ tbsp lemongrass, finely chopped
½ tbsp cayenne pepper
3 lime leaves, divided
⅛ c old bay seasoning
1 tbsp brown sugar
1 ½ tbsp chili crisp
2 tbsp lime juice
1 tbsp hot sauce
1 tsp salt
whisk
pan
