Chef Sam's take on the classic Jamaican seafood boil, packed with sausage, shrimp, mussels and more!
- For Broth:
- 1/2 Cup Fish Seasoning
- 2 Tsp Smoked Paprika
- 1 Tsp Celery Powder
- 8 Cloves Garlic (smashed)
- 4 Bay Leaves
- 2 Onions (peeled and cut into 6 pieces)
- 2 Stalks Scallion
- 5 Pimento Seeds
- 3 Whole Scotch Bonnets
- 4-5 Small Potatoes
- 4 Eggs (optional)
- 2 CPJ Jerk Pork Sausage or Keilbasa
- 1 Pack Panamei Shrimp (Deveined & Shell On)
- 3 CPJ Pre-cooked Sweet Corn (cut into 1/2" wheels)
- 1 Pack Panamei Mussels (Pre-cooked)
- For Garlic Beer Sauce:
- 5 Tbsp Kerry Gold Butter
- 1 Tsp All-Purpose Flour
- 6 Cloves Garlic (minced)
- 1/4 Cup Beer
- 2 Scotch Bonnet (diced)
- 2 Tbsp Parsley (chopped)
- Fill a soup pot with 10 cups of water. Season water fish seasoning, garlic, onion, scallion, pimento, and scotch bonnet bring to a boil.
- Add the potatoes to the pot and cook for 10-15 minute or until their just fork tender.
- Add the egg, shrimp and sausage and cook for 2-3 minutes.
- Add the mussel and corn and let warm through for 3 minutes.
- Drain the seafood mixture from the pot, reserving 1 cup of the broth.
- Melt the butter in a medium sauté pan, add garlic and cook for 1 minute. Add flour and stir to dissolve. Whisk it in ½ cup of the reserved broth along with ¼ cup beer. Stir to combine and let simmer for about 1 minute until slightly thickened. Pour the sauce over the seafood mixture. Garnish with chopped parsley , more paprika, and lime or lemon wedges then serve immediately.
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