Friday, January 2, 2015

SEAFOOD BOIL


I call this a family and friend meal without the kids....Serving a lot of good talks and Drinks. Hey don't forget the hard crusted bread to do a lot dipping. Something I add cooked turkey necks...Wow!

1/2 cup cooking oil

4 raw boneless, skinless chicken breasts, cut in 1-inch chunks

1 large  onion, chopped

4 tablespoon. chopped garlic

4 large tomatoes chopped

2 large carrots sliced 1/2 inch cuts

2 lbs. red potatoes with skin on cut into chunks

4 tbsp. O Bay Seasoning

4 dozen little neck clams, in shell

4 dozen fresh mussels, in shell

1 24 oz. bottle white dry wine

4 cups fish broth

4 ears of corn, shucked and cut in thirds

4 lbs.large shrimp peeled and deveined, tails on

Salt and pepper to taste

1 tablespoon cayanne pepper

In a very large pot heat oil on high add chicken, onions, garlic, tomatoes, carrots, potatoes and O Bay seasonings. Stir well and cook until chicken is opaque, onions are soft, and garlic is not burning.add salt and peppers to taste. Add clams and mussels and stir well. Next add wine. Add broth, stir well and cover. Bring the pot to a boil for about 10 minutes..[if mussels or clams don't open don't eat them] Add corn and shrimp. After about 10 minutes check shrimp and shellfish. Shrimp should be bright orange, clams and mussels should be open.

Recipe pic prepared by Chef Johnny Mo