Wednesday, September 8, 2010

Vegetable Boil

Yes, we boil crawfish, we boil shrimp, we boil crab but we also boil vegetables! One of the things I like to do is gather some great vegetables together and boil them in seafood seasoning. Sometimes I serve it with just a store bought shrimp cocktail but mostly I serve it with a broiled or grilled meat or fish or something I have leftover. What a healthy and tasty meal! Any type of vegetable will do as long as it will hold up. Here is what I generally boil.

1 large Sweet Onion, quartered
3 stalks Celery, cut into thirds
2 Lemons, halved
4 large Red Potatoes, cut into chunks
4 Corn on the cob (I use the small frozen ones)
2 Squash and/or zucchini, cut into chunks
2 Artichokes, halved or quartered, top to bottom (cut out heart fibers)
1 bag Baby Carrots
1 lb Fresh Green Beans
1 container Baby Portabella Mushrooms
1 head Garlic, peeled
1 bag Zatarain's Seafood Boil
1/3 bottle Zatarain's Liquid Seafood Boil
1/2 cup salt

Put seasonings, lemon and garlic in a large soup pot and add 1/3 pot of water. Boil for 5 minutes. Add vegetables and then add water to cover 1". Bring to a boil and cook until done. Allow to sit in seasoned water for 15 min. Drain and serve. Butter or margarine may be used on corn and potatoes. Good stuff!

***These make good leftovers too!

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