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1
Fill a deep pot until water level reaches 1/4 of the pot. The crabs don't need to be fully submerged, as the steam will also aid the cooking process. Add a teaspoon of salt and a tablespoon of Old Bay seasoning to the water (optional, but recommended). Bring the water to a boil. Once boiling, pick up the crabs from the back and place them head first into the pot. Place the cover over the pot and cook the crabs for 18 minutes. Once finished, remove them from the pot and you have perfectly cooked, juicy crabmeat!
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2
Cook the crabs according to the directions above. If desired, substitute with store-bought steamed crabs.
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3
Heat a tablespoon of olive oil in a deep non-stick pan over medium heat. Place the diced andouille into the pan. Heat the sausage through and allow the fat to render.
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4
Add the onion and cook until translucent. Add 2 cloves of minced garlic and cook for an additional minute.
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5
Add the red bell pepper, green bell pepper and celery to the pan. Cook until the vegetables are tender, about 5 - 8 minutes. Remove the vegetables and andouille from the pan onto a plate with a slotted spoon.
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6
Next, add the white wine to the pan and deglaze, scraping up all the brown bits.
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7
Add the canned tomatoes and stock. If you cooked the crabs at home, add 2 cups of the leftover cooking liquid. Otherwise, add 2 cups of store-bought seafood stock.
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8
Add the bay leaf, Old Bay seasoning, Tabasco and smoked paprika. Stir and bring to a simmer for 20 minutes.
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9
In the meantime, season the shrimp with salt and pepper. Heat 2 tablespoons of olive oil in a new pan and add a clove of garlic. Once the oil is fragrant, add the shrimp to the pan and cook through, about 3 - 5 minutes.
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10
Add the andouille and vegetable to the simmering sauce. Heat the vegetables through, about 5 minutes. Then, add the shrimp and crab meat to the sauce. Toss lightly and spoon over bowls of pasta.
