Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients:

• 8 tablespoons 4th & Heart ghee, divided
• 1 medium yellow onion, peeled and quartered
• 2 heads garlic, halved
• 12 ounces andouille sausage, cut in 2-inch pieces
• 1/2 cup plus 2 tablespoons Old Bay or Zatarain’s Crab Boil, divided
• 2 lemons, halved
• 1 pound baby potatoes, halved
• 2 ears corn, each cut into 3 pieces
• 2 pounds clams or mussels, picked and cleaned
• 2 pounds shrimp, deveined
• 2 pounds salmon filet, pin bones out, skinless, cut into 3 inch wide pieces
• 1/2 loaf baguette, halved lengthwise
• 3 garlic cloves, grated or minced
• 1 bunch fresh Italian parsley, roughly chopped
• water, as needed
• kosher salt, to taste

Procedure:

1. Melt three tablespoons of ghee in a 7-quart Dutch oven or large stock pot on medium heat. When the ghee is melted and hot stir in the onion, garlic and sausage. Take care to try to keep the garlic cut side down to maximize the flavor. Cook, stirring occasionally, for about 5 minutes until the onion has begun to soften. Sprinkle in ½ cup of Old Bay along with the lemon halves and a few generous pinches of salt and stir constantly for 30 seconds until everything is very aromatic.
2. Carefully pour in 5 to 6 quarts of water then turn the heat up to high to bring to a boil. Once the water is boiling add the potatoes and corn and cook for 8 to 10 minutes, until the potatoes are almost fork-tender. Lower the heat so the water is simmering before adding the clams, shrimp and salmon. Cook for 4 to 5 minutes, until the clams have opened and the shrimp and salmon are cooked through.
3. Strain the liquid out, leaving any herby bits in the bottom of the pot. Traditionally, boils are served on a table covered in newspaper, but you can also dump it onto a platter or sheet tray. Return the pot to medium-high heat and melt 4 tablespoons of ghee before stirring in the remaining 2 tablespoons of Old Bay. Cook for approximately 1 minute, until the spices are lightly toasted. Pour over the boil or serve on the side for dipping. Sprinkle the chopped parsley over the seafood before diving in.
4. To make the garlic bread: Preheat the broiler on high or the oven to 475°F. Combine the remaining 1 tablespoon of ghee with the minced garlic in a small bowl then spread evenly on the cut sides of the baguette. Place on a sheet tray and under the broiler for 3 minutes, until the edges are golden brown. Sprinkle some chopped parsley on top before cutting and serving alongside the boil.