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Louisiana Seafood Boil

A great backyard party, a real Louisiana seafood boil requires a 50-gallon pot on top of a propane burner. This stovetop version turns out a smaller feast, but the flavors are the same. Once you’ve mastered the basics, as described below, it’s time to release your inner Emeril. Exuberant cooks throw extra goodies into the pot to soak up the spicy brew (try sausage links, whole artichokes or mushrooms). Spread out some newspapers and the table is set. Saltines and cocktail sauce are optional. Cold beer is essential.

By williamssonoma · From Open Recipes · 16 ingredients
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Louisiana Seafood Boil

Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Louisiana Seafood Boil

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

734Calories
72 gProtein
19 gFat
74 gCarbs

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Shrimp100g cooked99
Blue Crab100g cooked97
Crab100g cooked97
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Chili1 tsp (2.7g)8
Celery Stalks1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Bay Leaf1 leaf (0.6g)2
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Garlic + gingertop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the clove

How well each one fits the dish's main ingredients (canola oil, onion, celery, lemon, garlic, ginger, crab):

  1. Turmericfits better
  2. Thymefits better
  3. Corianderfits better
  4. Clovethe original

Fit is the average pairing score against canola oil, onion, celery, lemon, garlic, ginger, crab. Candidates are from the same food group and used in at least 100 recipes.