New Orleans Crawfish Boil. This is amazing!! When I do the boil like this I actually omit the potatoes, no one eats them. But I do make a great chopped salad with a vinaigrette dressing and something rich for dessert served in smaller portions.
Seafood Boil. You've maybe heard it called many names: Frogmore Stew, Beaufort Stew, Lowcountry boil, Louisiana Crawfish boil or a tidewater boil. Traditionally, you'll find them in places like Louisiana, South Carolina and New England, as well as some other coastal States that focus on their regional seafood and side dishes. There is no written rule as to what goes in the pot, but most agree that it should be well-seasoned!
Use Fresh Lemon juice, Parsley, Butter & Fresh Garlic mixed together with some Old Bay Seasoning.. Pour all over Red Potatoes, Corn & Seafood which I use Shell on Shrimp, Lobster Tail, Crab Legs & Andouile sausage.. Secure bag tightly place in or on baking pan & bake Low & Slow.. I use 350 for about 45 minutes that usually works fine then turn it up to about 450 for 15 minute to make sure corn & potatoes are fully cooked especially if the potatoes are not cut into small chunks..
The Original OLD BAY Shrimp Boil. Leave out the beer, forget the "lean" in sausage, use Green Giant Sweet frozen ears, and if short on time, just use cans of whole potatoes. Onions optional, I prefer without.