La Cuisine Chef’s Wine: White Wine Seafood Boil

Using your favorite recipe, in a very large nonreactive stockpot with a lid (or canning pot), substitute 1 bottle of La Cuisine Chef’s Wine for the recipe’s white wine, herbs and spices (reminder: LCCW has no added salt or preservatives), or try our simple recipe:

Ingredients:

-1 pound shrimp
-1 pound crab legs
-2 pounds mussels and clams
-2 pounds potatoes (small)
-8 ounces andouille sausage
-4 ears corn
-2 carrots
-2 stalks celery
-1 glove garlic
-1 sweet onion
-5 quarts of water

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Instructions:

Cut sausage, corn, carrots, celery, and onion in evenly-sized chunks (1 - 2 inches). Then, mix and bring water and LCCW to boil (keep pot covered at all times during this recipe).Add carrots, celery, garlic and onion and wait 10 minutes. Add potatoes and wait another 10 minutes. Add corn and sausage and wait another 10 minutes. Add crab legs and wait another 10 minutes**. Add shrimp and wait another 10 minutes.Add mussels and clams and wait another 10 minutes. **Make sure the potatoes and corn are thoroughly cooked before adding seafood.
Remove all ingredients, discarding any shellfish that does not open, place on platter and enjoy!