Cooking for Real


Cooking for Real


Cooking for Real


New Soul Kitchen Recipe Image by CLEO TV



  • 3 quarts cold water
  • 2 quarts chicken broth
  • 2 lemons, halved
  • 2 large yellows onions, quartered
  • 2 garlic cloves, peeled
  • ¼ cup kosher salt
  • ¼ cup crushed red pepper
  • ¼ cup black peppercorns
  • 3 tablespoon Cajun seasoning, homemade (page 000) or store-bought
  • 4 bay leaves
  • 5 sprigs fresh thyme
  • 2 pounds tri-colored new potatoes
  • 5–6 ears corn, husked and halved
  • 2 pounds smoked sausage links, cut into 1-inch pieces
  • 2 pounds crawfish
  • 5 pounds jumbo shrimp, peeled (tails left on) and deveined
  • 4–5 pounds Dungeness or snow crab legs
  • Crab-Cracking Sauce:
  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups your favorite hot sauce
  • ½ cup minced garlic
  • ¼ cup light brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons lemon pepper
  • 1 tablespoon Cajun seasoning, homemade or store-bought
  • 1 teaspoon cayenne pepper


Preparation: 1. Combine the water and chicken broth in a 6–8-quart heavy-bottomed pot. Squeeze the juice from the lemon halves into the pot, then drop them in. Add the onions, garlic, salt, red pepper, peppercorns, Cajun seasoning, bay leaves, and thyme and bring to a boil. 2. Add the potatoes and cook over medium heat for about 5 minutes. Add the corn and cook for an additional 5 minutes. Add the sausage and cook for another 5 minutes. Add the crawfish and cook for 5 minutes. Add the shrimp and crab legs and cook until the shrimp turn pink, about 5 minutes more. Check to make sure the potatoes, vegetables and meat are cooked through and tender. 3. Take the pot off the heat, carefully drain off the liquid, and serve with crab-cracking sauce (recipe follows). Chef Jernard’s Crackin’ Seafood Boil Preparation: 1. Melt the butter in a small sauté pan over medium heat. 2. Add the remaining ingredients, stir to combine, and bring to a boil. 3. Remove from the heat and serve warm.