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cajun crab boil recipe

Spicy Cajun Crab Boil in Gitchi Gitchi Ila Sauce

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A showstopping seafood feast featuring succulent crab legs, shrimp, and smoked sausage in a rich, buttery Gitchi Gitchi Ila sauce. This one-pot wonder combines Cajun flavors with perfectly cooked seafood and vegetables, creating an unforgettable meal perfect for gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Cajun, Louisiana
Ingredients Equipment Method Notes

Ingredients
  

For the Gitchi Gitchi Ila Sauce
  • 2 large yellow onions diced
  • 2 celery ribs diced
  • 10 garlic cloves minced
  • 2 cups salted butter
  • 4 quarts chicken broth
  • 2½ tablespoons rosemary
  • 4 teaspoons dried thyme
  • 2 teaspoons ground black pepper
  • 1 teaspoon fennel seed
  • 2 teaspoons red pepper flakes
  • 16 ounces clam juice
  • 6 tablespoons tomato paste
  • 2-3 cups red rose wine
For the Seafood Boil
  • 2-4 pounds shrimp
  • 4-5 pieces crab legs King, Snow, or Dungeness
  • 3-4 pounds smoked sausage
  • 6 red potatoes
  • 6 pieces corn on the cob halved
  • 4 tablespoons red hot sauce
  • 2 pounds French bread for serving

Equipment

  • Large gumbo pot
  • Mortar and pestle or bullet blender
  • Crab crackers

Method
 

  1. In a large gumbo pot, sauté diced onions, celery, and minced garlic in salted butter until fragrant and soft.
  2. Crush all spices (rosemary, thyme, black pepper, fennel seed, and red pepper flakes) using a bullet blender or mortar and pestle.
  3. Add chicken broth to the pot and mix in the crushed spices.
  4. Stir in clam juice and tomato paste until well combined.
  5. Pour in the red rose wine and let the mixture simmer to meld flavors.
  6. Add potatoes first and cook until nearly tender.
  7. Add corn and sausage to the pot.
  8. Add crab legs and cook for 5-6 minutes.
  9. Finally, add shrimp and cook for 2-3 minutes until pink and opaque.
  10. Add hot sauce to taste.
  11. Serve family-style with plenty of French bread for soaking up the sauce.

Notes

Timing is crucial for perfectly cooked seafood - don't overcook the shrimp or crab. The recipe is highly adaptable - adjust seafood quantities to your preference and modify spice levels to taste. The sauce can be made ahead and reheated before adding seafood. Serve with extra napkins and bibs for a mess-free experience. Leftovers can be stored for 1-2 days, though seafood is best enjoyed fresh.

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