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This seasoning is most commonly used for seasoning crab, shrimp and seafood. We first came across this recipe while we were living in Louisiana when we went to our first crawfish festival in Baton Rouge, Louisiana. This was also the first time we heard the phrase "pinch the tails and suck the heads".
Bay seasonings are used in numerous harbor towns across the US from the Chesapeake Bay area in Virginia, down around the Florida pan handle and even all the way out to Alaska but they seem to be most popular in the Gulf Coast region. Boiled seafood in southern Louisiana tends to be spicier than that found in other parts of the country.
We like to use about 1/2 cup (or 8 oz) of Gulf Coast Bay Seasoning per gallon of water and don't be afraid to sprinkle a bit more on top after you've dumped everything out on the table! A ½ cup of Gulf Coast Bay Seasoning is enough to season 2.5 lb. shrimp or 6 blue crabs.
The most common ingredients in a seafood boil are potatoes, onion, garlic, corn and smoked sausage. The "seafood" is usually crab, shrimp or crawfish.
Bring water and Gulf Coast Bay Seasoning and to boil in your pot on high heat. Add garlic, onions and potatoes. Cook 8 minutes. Add smoked sausage. Cook 5 more minutes. Add corn. Cook 7 minutes. Add crab and cook about 10 minutes or if you're using crawfish or shrimp cook for 1-2 minutes. Remove from heat and let stand for 5 minutes.