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Pile of boiled crawfish with corn on the cob and potatoes, plus a spice bottle on a seafood boil tray.
Willingham's

Lost at Sea Seafood Boil

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A Southern-style seafood boil built around W’ham® Lost At Sea. Potatoes, smoked sausage, corn, citrus and seafood cook in a seasoned broth, then get a final layer of Lost At Sea after the boil. Use shrimp, crawfish, or a combination of both.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Low Country, Southern
Calories: 754
Ingredients Method Nutrition Notes

Ingredients
  

For the boil
  • 2 gallons water
  • 1/2 cup W'ham® Seasoning – Lost At Sea
  • 2 lemons halved
  • 1 large yellow or sweet onion quartered
  • 1 whole head garlic cut in half crosswise
  • 2 pounds small red potatoes
  • 2 pounds smoked sausage cut into 2-inch pieces
  • 6 ears corn each cut into 2 or 3 pieces
  • 3 pounds large shell-on shrimp, crawfish, or a combination of both
For finishing

Method
 

  1. Build the seasoned boil. Add the water to a large stockpot or outdoor seafood-boil pot. Stir in 1/2 cup Lost At Sea. Squeeze the lemon halves into the water and add the squeezed lemons, onion and garlic. Bring to a rolling boil and cook for about 5 minutes to allow the seasoning and aromatics to develop.
  2. Cook the potatoes. Add the potatoes and return the pot to a boil. Cook for 10 to 12 minutes, or until the potatoes are beginning to become tender but are not completely cooked through.
  3. Add the sausage and corn. Add the smoked sausage and corn. Cook for another 5 to 7 minutes.
  4. Add the seafood last. Add the shrimp, crawfish, or a combination of both. For shrimp, cook for approximately 2 to 3 minutes, just until the shrimp are pink and opaque. For already-cooked crawfish, cook only long enough to heat them through.
  5. Drain the boil. Drain everything thoroughly and spread the seafood, sausage, potatoes and corn onto a large platter, sheet pan or butcher-paper-covered table.
  6. Finish with Lost At Sea. Combine the melted butter, 2 tablespoons Lost At Sea and the juice of one lemon. Drizzle the seasoned butter over the hot boil and toss lightly to coat.
  7. Finish and serve. Add another light dusting of Lost At Sea to taste and serve immediately with fresh lemon wedges.

Nutrition

Calories: 754kcalCarbohydrates: 40gProtein: 53gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 384mgSodium: 1235mgPotassium: 1409mgFiber: 5gSugar: 6gVitamin A: 566IUVitamin C: 27mgCalcium: 172mgIron: 3mg

Notes

Season in layers. Lost At Sea goes into the cooking liquid to season the food while it cooks, then returns in the finishing butter and final dusting. This builds flavor throughout the boil instead of relying only on a heavily seasoned cooking liquid that gets discarded.
For a crowd. Our own boil was four big bags of live, purged crawfish, with four bottles of Lost At Sea in the pot and one more bottle for dusting on the table. That is a bottle a bag.
Make it your own. Shrimp and crawfish both work well. Crab legs, mussels or other shellfish can also be added based on availability.
Optional vegetables. Cabbage wedges are excellent in a seafood boil. Add them with the corn and sausage so they have time to soften while still holding together.
Watch the shrimp. Shrimp cook very quickly. Remove the boil from the heat as soon as they turn pink and opaque to avoid overcooking.

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