Lowcountry Boil Recipe | Tasting Table
Prep Time:
Cook Time:
55 minutes
Servings:
Ingredients
  • 4 quarts (16 cups) water
  • ¼ cup Old Bay seasoning
  • ½ cup kosher salt
  • 4 dried bay leaves
  • 4 fresh thyme sprigs
  • 3 heads of garlic, halved crosswise (through the middle) to expose the cloves
  • 1 pound jumbo 16/20-count peel-on shrimp
  • 8 golf-ball-size red potatoes
  • 10 littleneck clams, scrubbed
  • 10 mussels, scrubbed and debearded
  • 1 fennel bulb, cored and sliced lengthwise into 8 wedges
  • 2 medium zucchini, sliced crosswise into ½-inch-thick pieces
  • 2 links andouille sausage, sliced on a bias into ¾-inch-thick pieces
  • 1 pound stone crab claws or legs
  • 1 cup roughly chopped flat-leaf parsley
  • 2 teaspoons capers, rinsed
  • ½ teaspoon Dijon mustard
  • 1 garlic clove, roughly chopped
  • Juice of 1 lemon
  • 6 tablespoons extra-virgin olive oil
  • Sea salt
  • 1 baguette, sliced on a bias into ¾-inch-thick pieces
  • 3 lemons, sliced into wedges
Directions
  1. Make the poaching liquid: In a large pot set over high heat, bring to a boil the water, Old Bay seasoning, salt, bay leaves, thyme and halved garlic heads. Reduce the heat to medium and simmer for 30 minutes.
  2. While the broth simmers, make the salsa verde: Use a small food processor (or the small bowl attachment of a standard-size food processor) to purée the parsley, anchovies, capers, mustard, garlic and lemon juice. With the machine running, add the olive oil until the mixture is thick and emulsified. Season with salt to taste.
  3. Use a paring knife to make a shallow slit down the curved back of the shrimp, removing the vein (if there is one) and leaving the shell intact. Place the shrimp in a bowl and refrigerate.
  4. Add the potatoes to the broth and cook until nearly tender (a paring knife will easily slide into the outer edge but not all the way to the center), about 10 minutes. Add the clams, mussels and fennel, simmer until a paring knife easily slides into the fennel, about 5 minutes, then add the shrimp and zucchini. Cook until the zucchini starts to soften, about 2 minutes. Add the andouille and crab and cook for 4 minutes.
  5. Divide the boil into four shallow bowls. Drizzle the salsa verde over the baguette slices and place a slice or two in each bowl. Serve with lemon wedges.