Seafood boil

Seafood boilin theUnited Statesis the generic term for any number of types of social events in whichshellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw). In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like afish fry,barbecue, or churchpotlucksupper. Boils are also held by individuals for their friends and family for a weekend get-together and on the holidays ofMemorial DayandIndependence Day. While boils and bakes are traditionally associated with coastal regions of the United States, there are exceptions.
Shrimp,crab, andcrawfishboils are aLouisianaCajuntradition and can be found across Louisiana and can even now be found along the Gulf South. But the more popular crawfish boil is most closely associated with Louisiana. TheBreaux BridgeCrawfish Festival in Louisiana has been named one of the top 10 food events byUSA Todayand is a showcase forCajun musicand culture. Major crawfish boils are held by churches and other organizations as fundraisers throughout the spring.Tulane Universityholds an annual "Crawfest" in April, and theUniversity of New Orleansholds an annual crawfish boil for all students at the end of the spring semester (Students unwinding on Crawfish and Unprecedented Fun—SUCAUF). Smaller events can be found in backyards and parks throughout April, May, and June. Locals traditionally eat crawfish, as well as crabs, without tools such as shell crackers or picks.
One reason for the popularity of crawfish may be price. During the height of the season (late spring) the price may be less than a $1.50/pound retail for live crawfish (2006) with crawfish prices currentlybeing around $.99/pound. Shrimp and crab are higher valued cash crops, and can be a less affordable option for larger groups.
A boil is usually done in a large pot (60 to 80 quarts — large enough to necessitate a truck in most cases) fitted with a strainer and heated by propane. However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop. Seasonings include crab boil packets,cayenne pepper,hot sauce,salt,lemons, andbay leaf. Ears of corn, new potatoes, onions, and heads of garlic are usually included in shrimp and crawfish boils. Some people will add smoked sausage links or mushrooms. When cooking crawfish there is a debate over whether or not the crawfish must first be purged by covering them with clear water and a generous amount of salt for a few minutes. Advocates argue that this forces the crawfish to rid their bodies of impurities. Others argue that it does not work and is an unnecessary step. A "Boil Master" is in charge of making sure the ingredients go into the pot in the proper sequence and controls the timing of the steps. There is no right or wrong when seasoning a crawfish boil and many experienced boilers simply go by feel although there are some guidelines to follow and a great deal of opinions on how a boiled crawfish should be seasoned.Many recipes call for a short boil followed by a period of soaking with the heat turned off. The contents of the pot are removed, drained, and then dumped onto a newspaper covered table. Sometimes, crawfish may be dumped into the traditional watercraft in which crawfishermen have historically used to traverse the bayous and swamps; apirogue. Bottles ofhot sauce, lemons and melted butter are usually available, along with cocktail sauce at a shrimp boil. Some families like to use Italian salad dressing or ketchup, or a mixture of both.
Howard Mitchamand his Guild ofChimney Sweepers(named in honor of a dinner thatCharles Lambhosted for the London sweeps) hosted a shrimp boil every year forFrench Quarterbohemians during the 1950s and 1960s. He notes, "At our last big party we boiled 400 pounds of shrimp and 400 fat crabs for 200 guests and we drank eight thirty-gallon kegs of beer. For music we hadKid Thomasand his Algiers Stompers, the famous old gut-bucket jazz group fromPreservation Hall, and the Olympia Funeral Marching Band".The Chimney Sweepers technique was to use new thirty-gallon galvanized garbage cans, filled one third full of water and brought to a boil with seasonings. The shrimp were divided into 25 pound batches and stuffed into new pillow cases and tied off. Twenty-five pounds of shrimp took about 25 minutes to cook. One batch came out and the next went in.
There are two kinds of social gatherings in coastal Georgia and the Carolinas that revolve around shellfish. One is very much like a Louisiana boil, known variously as Frogmore Stew,BeaufortStew, a Beaufort boil, a Lowcountry boil, or a tidewater boil; the other is the Oyster Roast,
A Lowcountry boil usually involves shrimp, corn on the cob, sausage, and red potatoes, and sometimes ham, and is considered part ofLowcountry cuisine.  They tend to be a bit milder than their Louisiana cousins. For example, it is not unusual for a Lowcountry recipe to call for a mixture of hot and mild boil seasonings, whereas aLouisianarecipe may start withcrab boilpackets and add large amounts of cayenne pepper. While shrimp are most often used, crabs or crawfish may be included if available. This is also a bit different from a Louisiana boil, which usually involves just one kind of shellfish at a time.
Frogmoreis the name of a community in the middle of St. Helena Island, near Beaufort, South Carolina. Although there are many versions of this dish around, the name Frogmore Stew was coined in the 1960s by Richard Gay, one of the owners of Gay Fish Company, circa 1948, on St. Helena Island.  Frogmore Stew became far better-known after it was featured on the cover of Gourmet Magazine in the 1980s, and is enjoyed by all, with this name, to this day. In 2005, The Travel Channel featured Richard's brother, Charles Gay, cooking Frogmore Stew in its popular program Taste of America with Mark DeCarlo.
The Low Country Boil may have possible influences from Louisiana, as there are some obvious similarities to some dishes of the cuisine of Louisiana. It showcases the same set of French, Spanish, African and Afro-Caribbean influences (spawning from theslave tradeand Acadian expulsion), that Louisiana is known for. Meals for large gatherings of people would have to be made as quickly as possible with readily available foods.  The boil was a quick and easy way to prepare all the foods at once.
The best-attended function to feature Frogmore Stew occurs in July at the 10-day Beaufort Water Festival (in the 54 years of the festival it has grown to be the largest totally volunteer-run festival on the south eastern coast), the event feeds 2,400, the recipe includes 1,200 lbs of shrimp, 2,400 ears of corn, 600 lbs of sausage, 72 oz of seafood seasoning  (for perspective, 72oz of crab boil would be enough to boil approximately 4 sacks of crawfish in Louisiana, which would feed  about 16 adults) and is served with 350 lbs of coleslaw, 250 gal of iced tea, 2,400 rolls and 90 watermelons.
The other kind of event is the Oyster Roast. Sheet metal or a fine mesh grill is placed over hot coals. Oysters are piled onto the grill (after having the mud washed off their shells). Wet burlap sacks are draped over the shells and the oysters are half grilled and half steamed. A shovel is used to scoop them onto nearby tables (plywood sheets on sawhorses works as well as anything). The shells have popped open (and are still hot), but the oysters are attached and just need a little coaxing to come free. This is particularly popular in the winter when the oysters are good and a hot fire keeps the coastal chill at bay.
Both of these events are often large social functions in which a neighborhood, family, or friends gather for fellowship. Music, drinking, and dancing, especially theCarolina shag, are also common at these events. The most famous example of such a function takes place in Columbia, South Carolina, in late November prior to the in-state Clemson and South Carolina football game, on South Waccamaw Street.
TheChesapeake Bayis the largest estuary system in North America with most of its shoreline residing in the state ofMaryland. The Chesapeake provides Maryland with an abundance of seafood including but not limited toblue crabs,oysters, andclams.
In Maryland gathering for steamed crabs is a popular tradition. Terms like "crab boil" and "seafood boil" are not used, due to a different cooking method. The cooking technique issteamingrather than boiling, but the event is similar enough. Crab pots have a raised bottom that keeps a fitted basket above the liquid. A couple of inches of water (sometimes beer is added to the water) and vinegar are brought to a boil. The crabs are placed in the basket and sprinkled liberally with a seasoning mix, usually a blend from the J.O. Spice Company(Old Bayand other blends are used in smaller amounts by home cooks), and then placed in the steamer. The steaming takes approximately twenty minutes and turns the crabs bright red while leaving a heavy layer of seasoning caked on. The crabs are served either on large platters or dumped directly on tables covered with layers of butcher paper. The butcher paper provides an easy way of clearing the table of shells after eating. Tables are generally set with crab knivesand small wooden mallets. Crab mallets are used for cracking claws(most commonly with young children) while knives are used for thoroughly removing all of the crab meat. Condiments used are apple cider vinegar, melted butter and extra crab seasoning. Typical side dishes arecoleslawandcorn on the cob.
InNew England, aclam bakeis traditionally done on a beach. A pit is dug in the sand and lined with stones. A fire is built on top of the stones from driftwood. Once the fire dies down, seafood is placed on the stones and covered with seaweed and a canvas tarp. The residual heat from the stones along with steam from the moisture of the seaweed combines to cook the food. While lobster is often featured at clam bakes, some authors suggest that in practice, lobster will not be fully cooked by the time the stones have lost most of their heat.
An alternative to the labor-intensive bake is the New England Clam Boil. Like other regions, corn, potatoes, and sausage are popular additions. Recipes from the region suggest that little or no seasonings are added. Beer is often used as the boiling liquid.
TheCharente-MaritimedépartementofFrance, on theBay of Biscay, is noted for the abundance ofmussels.The Éclade des Moules (or, locally, Terré de Moules) is a bake often held on the beaches outside ofLa Rochelle. The mussels are arranged in concentric circles on a plank so that the hinged part of the shell is facing up. Pine needles are mounded on top to a depth of a foot or so and set afire. The needles burn down quickly, producing a rich resinous smoke. Two or three minutes after the fire goes out, the ashes are swept away and the mussels are eaten directly from the shell along with country bread, butter, and white wine.
7.History of the Seafood Boil Pt. 1. 2021.
contactsadaf [Great Southern Sehttps://msdeets.com/2022/08/23/why-is-great-southern-seafoods-considered-underrated/afood Great Southern Seafood]