Hollywood Kyle Shares The Most Delicious Homemade Cajun Seafood Boil Recipe

Looking to ‘pig out’ on some phenomenal seafood cooked in your own backyard or kitchen? There’s no better way to do it than a seafood boil/clambake with some friends and family. Over the weekend, Hollywood Kyle and his friends tried a recipe they came across on the vast internet, written by chef Joshua Weissman, and was more than pleased. The recipe works with any style seafood fit for a boil: clams, mussels, crawfish, crab legs and clusters, shrimp, lobsters. It’ll be some of the best tasting seafood you’ve ever had, and you won’t believe you made it yourself.

In an honest review…

The seafood boil was insanely good. This is a cajun style recipe, but let it be known, many Louisiana locals had some arguing points; using Tony’s instead of Old Bay, chicken andouille instead of any other sausage, sucking the heads of the crawfish “for the real flavor”, and plenty more cayenne pepper. Some also said to let the boil sit for longer to soak up more juices. All in all, this recipe will surprise you. Just stick to fresh seafood and the better it will taste. Luckily, Delaware and Maryland are superb places to get fresh seafood, some of the best seafood in the United States is actually right here in our backyard, so why not enjoy it. If you’re choosing clams to add to your boil, topnecks are a heck of a prep – they take a good while to clean so be ready to undergo this process. Hope you enjoy!

Kyle gathered ingredients from New Castle Farmer’s Market, Hills Quality Seafood in Glen Mills, Costco, and Trader Joe’s. All in all, this recipe generously fed 5 young men.

Below you’ll find the recipe Kyle used as well as the video to explain and show the chef, Joshua Weissman who wrote it.

• Raw Shrimp in Any Size

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  Kyle went to Hill's Quality Seafood Market in Glen Mills to get some fresh raw seafood. Shrimp in your boil will be some of the best tasting shrimp your taste buds ever experience. Kyle went with 5 pounds of the large shrimp for this recipe, which is much more than Joshua's recipe called for. It's whatever your heart desires in a clambake boil....

• Locally Sourced Topneck Clams

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  Topneck clams are bigger than Littlenecks, hence the name. Clams can be some work to prep, but the taste of a clam brings in that true seafood saltiness and feel. Kyle went with two dozen topneck clams.

• Snow Crab Clusters

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  Look at the size of these legs and clusters. Kyle went with 3.6 pounds of Snow Crab Clusters from Hill's. So fresh and packaged exactly the way you want them.
• Cleaning the Clams

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  Be sure to always check your clams for cracks, openings and discard any that may have these damages. Then, continue to soak in salt water and scrub with a thistle brush to rid the clam of dirt, sand, and grit. It makes all the difference. Kyle soaked the clams in at least 6 different bowls, each cleaner than the previous.

• Preparing the Clusters and Corn

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  Corn goes in last and becomes one of the tastiest parts of any clambake. No ingredients should be frozen. If frozen, make sure to thaw before dropping in boil or your ingredients may become too soft or the boil may sweat.

• Dropping the Corn

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  Watch the corn just turn into a golden, buttery deliciousness as it soaks up the cajun spices and seafood boil. One of the best parts. The smells will have your neighbors going wild, especially if cooking in your backyard.
• Dump it!

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  We prepared the clams last, as the pot became way too heavy and scarce on space. As we let the clams boil, we pigged out on the shrimp, crab, potatoes, corn, sausage, and some brews to wash it all down. Phenomenal.

For Joshua’s full recipe click the link below…