The Big Boilers Seafood
Party Catering Guide.

You need: 1 lb store-bought Cajun boil blend, 5 lb head-on shrimp, 5 lb snow crab, 2½ lb smoked sausage, 10 ears corn, 3 lb red potatoes, lemons, onions, garlic.

Do this: Bring a ⅔-full 40-qt pot to a rolling boil with seasoning, lemons, onions and garlic. Potatoes 15 min, then sausage and corn 8 min, crab 5 min. Add shrimp, kill the heat and soak 10–15 min. Drain onto a paper-lined table.

Tip: The soak is where the flavor goes in.

You need: 12 catfish fillets, 4 cups buttermilk, 3 cups cornmeal, 1 cup flour, seasoned salt, pepper, paprika, frying oil.

Do this: Soak fillets 30 min. Dredge, fry at 350°F 2–3 at a time for 5–6 min. Drain on a wire rack.

Tip: Small batches keep the crust crisp.

You need: 2 lb elbows, ½ cup butter, ½ cup flour, 4 cups milk, 1 can evaporated milk, 2 lb shredded cheese.

Do this: Undercook pasta by 2 min. Make a roux, whisk in milks, melt in ¾ of the cheese. Fold in pasta, top with the rest, bake at 350°F 30–35 min.

Tip: Undercook the pasta. It finishes in the oven.

You need: 4–5 bunches collards, 2 smoked turkey wings, 1 onion, 2 tbsp cider vinegar, pepper flakes, salt.

Do this: Simmer turkey 1 hr. Wash greens three times, slice, add with onion and seasoning, simmer 1½–2 hrs. Finish with vinegar.

Tip: Washing is the whole job.

You need: 4 cans sliced peaches, 1½ cups sugar, cinnamon, nutmeg, 1 stick butter, 2 pie crusts.

Do this: Simmer peaches with sugar and spice 10 min. Crust in a buttered pan, filling, butter, crust strips on top. Bake at 375°F 40–45 min.

Tip: Bake it the day before.

Seafood boil, party wings, potato salad, cornbread, banana pudding.

Smoked turkey, glazed ham, mac and cheese, collard greens, candied yams, cornbread dressing, sweet potato pie.

Fried catfish, baked chicken, dirty rice, green beans, rolls, pound cake.