Type what you have

Ingredients

• ✓ crab boil
• peanut
• salt
• jalapeno pepper
• red pepper flake
• cajun seasoning
• garlic powder

Instructions

1. 1 Place peanuts, salt, jalapeños, red pepper flakes, crab boil, Cajun seasoning, and garlic powder into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally and add water as needed to keep the peanuts covered. Drain, then serve hot or cold.

By Rachael N Reed Palmer

Ingredients

• ✓ crab boil
• smoked sausage
• corn cob
• red potato
• shrimp
• salt

Instructions

1. 1 Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
2. 2 Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

By kit kat zebb

Ingredients

• ✓ crab boil
• lobster tail
• pie crust
• butter
• onion
• celery
• all-purpose flour
• chicken broth
• milk
• seafood seasoning
• garlic powder
• black pepper
• mixed vegetable
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring water and crab boil to a boil in a large saucepan.
3. 3 Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes. Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
4. 4 Place a pie crust into the bottom of a 9-inch pie pan and set aside.
5. 5 Heat butter in a skillet over medium heat. Cook and stir onion and celery in butter until tender, 5 to 8 minutes. Stir flour into onion and celery mixture until vegetables are coated.
6. 6 Combine chicken broth and milk in a bowl. Slowly stir broth and milk into onion, celery, and flour mixture until thickened. Stir seafood seasoning, garlic powder, and black pepper into thickened sauce.
7. 7 Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
8. 8 Pour lobster filling into the prepared pie crust.
9. 9 Cover with remaining pie crust and seal by crimping the edges of the two crusts together. Cut an X into top of pie crust with a sharp knife to allow steam to escape during baking.
10. 10 Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
11. 11 Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

By AUSTINNETWORK

Ingredients

• ✓ crab boil
• water
• lemon
• onion
• garlic
• salt
• red potato
• smoked sausage
• corn
• shrimp
• butter

Instructions

1. 1 Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
2. 2 Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.

By RAdams

Ingredients

• ✓ crab boil
• garlic
• bay leaf
• shrimp and crab boil seasoning
• salt
• black pepper
• red potato
• orange
• lemon
• artichoke
• mushroom
• green bean
• onion
• baby corn
• smoked sausage
• crawfish

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
3. 3 Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
4. 4 Stir in sausage; cook 5 minutes more.
5. 5 Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
6. 6 Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.

By IMANKAY