Louisiana seafood boil with whipped paprika-infused honey
Ingredients
Metric
Imperial
Spice mix
- 3 tbsp of smoked paprika
- 1 tbsp of cayenne pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cracked black pepper
- 1 tsp salt
Whipped honey and smoked paprika dip
- 400ml of honey
- 2 tbsp of smoked paprika
- 1 pinch of flaky sea salt
- 1 tbsp of chilli flakes
Seafood boil base
- 2 tbsp of vegetable oil
- 200g of andouille sausage, sliced into equal pieces
- 4 garlic cloves, minced
- 1.5l chicken stock
- 2 fresh corn on the cob, cut in half
- 350g of small potato, cut into equal pieces
- 400g of large prawns, deveined and shelled but tails kept on
- 400g of langoustines, or crawfish
- 400g of crab legs
- 400g of mussels
- 400g of unsalted butter
Garnish
- 2 lemons, sliced into wedges
- 1 bunch of parsley, chopped
Method
Start by whisking together all the ingredients for the spice mix
- 3 tbsp of smoked paprika
- 1 tbsp of cayenne pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cracked black pepper
- 1 tsp salt
Gently warm together all the ingredients for the whipped honey dip, stirring for a couple of minutes to let the flavours infuse. Transfer to a heatproof bowl and set aside to cool
- 400ml of honey
- 2 tbsp of smoked paprika
- 1 pinch of flaky sea salt
- 1 tbsp of chilli flakes
Place a large, high-sided pot over medium heat. Heat the oil in the pot then fry the sausage until browned on all sides
- 2 tbsp of vegetable oil
- 200g of andouille sausage, sliced into equal pieces
Turn the heat down slightly then add in the garlic along with 3 tablespoons of the spice mix
- 4 garlic cloves, minced
Stir and cook out the spices for a minute or so, then add in the chicken stock
- 1.5l chicken stock
Bring to a simmer before adding in the corn and potatoes
- 2 fresh corn on the cob, cut in half
- 350g of small potato, cut into equal pieces
Cook for around 15 minutes, or until the potatoes are just cooked through, then add in all of the seafood
- 400g of large prawns, deveined and shelled but tails kept on
- 400g of langoustines, or crawfish
- 400g of crab legs
- 400g of mussels
Cook for around 7 minutes, or until the prawns have turned pink, then remove from the heat
Drain and reserve half of the cooking liquid
Take the cooled hot honey and add it to a stand mixer fitted with the whisk attachment. Whip well over a medium-high speed for a few minutes until the honey is light and aerated. Set aside
Next, melt the 400g of butter in a large pot. Whisk in 3 tablespoons of the spice mix along with a ladle or so of the cooking liquid from the seafood
- 400g of unsalted butter
Transfer all of the seafood to a large platter and drizzle over the butter mix
Squeeze over the lemon along with a generous sprinkle of fresh parsley, then drizzle over the spiced honey before serving
- 2 lemons, sliced into wedges
- 1 bunch of parsley, chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
