SOURCE: The New Orleans School of Cooking
YIELD: 6-8 Servings
1 C. Flour
½ C. Chopped garlic
½ lb. Butter
1 C. Chopped green onion
1 Quart heavy cream
2 lb. Whole Corn Frozen
Enough stock to cover corn
1 C. chopped parsley (for a little extra garnish)
1 Lb. Crab meat (claw)
**Joe’s seasoning to taste
Shrimp and Crab Boil to taste
Put corn in pot and cover with stock. Bring to a boil and add garlic, Joe’s stuff, and ¼ C. of the green onions. Reduce to a simmer for about 30 minutes.
Make a roux with equal parts of butter and flour to desired color; add in your simmering pot. Adjust thickness with stock. Add cream and heat to almost a boil. Add Crab and cook about 5 minutes. Add crab boil to taste.
*NOTE: Use the other half of your green onions and parsley for garnish.
** Joe’s Stuff—Joe’s stuff is an all-purpose seasoning which contains a majority of your herbs (i.e. thyme, basil etc.) You may also add in any of your favorite herbs.
Troy and I visited the New Orleans School of Cooking while we were in New Orleans. They offer classes of varying degrees of difficulty and will customize classes. It's a great place to get your hands dirty and taste the flavors of New Orleans. The school generously gave us recipes to post on our site. For additional information, you can visit their website.
By the way, Troy and I purchased some Joe's seasoning for fun while we were there. It's available with different levels of heat. If you don't have any, improvise with the desired amount of salt, paprika, cayenne pepper, thyme and basil. It's available on the website above if interested.