By Kipp Rix
There is a restaurant in Durango, Colorado, that serves a “Cajun Boil”; it is fun to watch the reactions of new guests when they are served the meal. The waiter starts by coming by and clearing everything off the top of the table and then placing a large sheet of waxed butcher’s paper on the table. Next, the second server comes to the table with a large metal bowl and then dumps the crab boil mixture onto the center of the table. Guests are instructed that the meal is an all for one and one for all hands only meal. I fell in love with the meal on my first experience and started working on my own version of the recipe. This is what I finally developed. I like the added kick of the smoked paprika over the original recipe. I also serve the Creole seasoning on the table so people can add more and increase the spice level to their hearts content. I hope you enjoy this meal as much as my family and crew do.
Ingredients (Serves 4)
2 pounds snow crab sections
3 pounds cleaned large shrimp
4 ears corn on the cob, cut in half
1 pound small red new potatoes
2 pounds good-quality beef sausage
¼ cup Old Bay seasoning
¼ cup Tony Chachere’s original Creole seasoning
1/8 cup smoked paprika
½ cup unsalted butter
½ cup excellent quality olive oil
4 cloves garlic, finely crushed
- Fill a large stock pot to ¾ full with water and bring to a boil.
- Add the Old Bay, smoked paprika, and the Creole seasoning and stir to mix well.
- Add the new potatoes and allow potatoes to cook on a slow boil for 5 minutes.
- Add the shrimp and sausage to the pot and continue to cook for another 5 minutes or until the shrimp start to turn pink.
- Add the crab to the top of the pot and cover, remove pot from the heat, and allow the contents to continue to cook for another 10-15 minutes.
- In a small saucepan, combine butter, olive oil, and garlic and heat and stir until mixed well and garlic has infused the oil mixture. Divide the butter mixture between 4 small bowls for dipping the crab into.
- Drain water from the stock pot and dump the ingredients into a large bowl to serve from.
Kipp Rix has been in the fire service for 19 years working as both a career and volunteer fire fighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund Fire Kids. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email [email protected] with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books. In 2013 Kipp founded Fire Kids, an organization that works with New Mexico children’s agencies and other organizations like the Make A Wish Foundation, of New Mexico to identify children facing a life altering or terminal illness; working with local municipal agencies and fire departments Fire Kids affords these children an opportunity to live the life of a fire fighter for a day. Complete information can be found on our Fire Kids web page.