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Chef Melissa Donahue, co-owner of Sweet Melissa\u2019s in Fort Myers and Island Pizza on Sanibel, says a backyard crawfish boil is her favorite way to entertain family and friends during the summer.<\/p>\n
Brian Tietz<\/p>\n
One of Southwest Florida\u2019s most beloved chefs shares her recipe for a New Orleans-style crawfish boil that\u2019s perfect for summer entertaining.<\/p>\n
Melissa Donahue<\/p>\n
Chef and co-owner<\/p>\n
Sweet Melissa\u2019s, Fort Myers<\/p>\n
Island Pizza, Sanibel<\/p>\n
For Chef Melissa Donahue, nothing says summer like a backyard crawfish boil for family and friends.<\/p>\n
After a busy season at Sweet Melissa\u2019s, Donahue\u2019s 120-seat restaurant on Summerlin Avenue in Fort Myers, summer offers a bit more of an opportunity to cook and entertain at home \u2014 something she doesn\u2019t have time for in the hectic months from November through April.<\/p>\n
\u201cIn season, forget about it,\u201d Donahue says with a laugh. \u201cIt\u2019s more like all of our down time is, you know, sleeping.\u201d<\/p>\n
Her husband and business partner, Tom Juneau, has two kids ages 10 and 13, and Donahue said they try to schedule family dinners on Mondays, their only day off.<\/p>\n
Donahue\u2019s Sweet Melissa\u2019s Cafe had a legendary 14-year run on Sanibel, facing challenges including Hurricane Irma, the COVID-19 pandemic and, finally, Hurricane Ian. When the restaurant closed after Ian, Donahue and her team served an abbreviated menu at Island Pizza Company on Sanibel, which she also owns, before moving Sweet Melissa\u2019s to Fort Myers in 2025.<\/p>\n
Donahue, who became enamored with Gulf Coast cuisine while working at the famed Commander\u2019s Palace in New Orleans, has seen her reputation grow well beyond Southwest Florida. She was nominated in 2019 for a James Beard Award and appeared on the Food Network\u2019s \u201cBeat Bobby Flay,\u201d in an episode that was taped on the six-month anniversary of Hurricane Ian.<\/p>\n
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Chef Melissa Donahue\u2019s family gathers at the table to enjoy her crawfish and shrimp boil. Dumping the feast directly onto the table is part of the traditional experience.<\/p>\n
Brian Tietz<\/p>\n
She said the restaurant\u2019s move to Fort Myers did not bring many changes to the beloved Sweet Melissa\u2019s menu: Her famous fish stew remains a fixture, along with other longtime favorites including her house-made cornbread. The staff of 12 includes her husband, who serves as executive sous chef.<\/p>\n
\u201cOther than it being a bigger restaurant, we haven\u2019t really made any changes,\u201d she says. \u201cWe definitely are trying to stay true to who we were.\u201d<\/p>\n
On those occasions where she and Juneau host family or friends at home, she said a crawfish boil reminds her of her time in New Orleans and reflects her husband\u2019s Louisiana roots. She added that it has become their \u201cgo-to thing\u201d for entertaining by their pool, because it\u2019s simple to assemble and entertaining for guests to watch as it comes together.<\/p>\n
\u201cIt\u2019s just a very easy, fun thing to do when you\u2019re hanging out by the pool,\u201d Donahue says.\u00a0<\/p>\n
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Fresh crawfish await the boil in Chef Melissa Donahue\u2019s backyard cooking setup. The shellfish are a key ingredient in her Louisiana-style recipe that serves a crowd.<\/p>\n
Brian Tietz<\/p>\n
Chef Melissa\u2019s Crawfish and Shrimp Boil with Remoulade<\/p>\n
Serves: 10<\/p>\n
Difficulty: Easy<\/p>\n
Prep & cook time: 45 minutes<\/p>\n
IngredientsFor the crawfish boil<\/p>\n
4 cups blackening seasoning<\/p>\n
4 lemons, cut in halves<\/p>\n
5 pounds andouille sausage<\/p>\n
3 pounds red bliss potatoes, cut in fourths<\/p>\n
8 ears corn, cut in thirds<\/p>\n
1 bunch celery, cut into finger-length pieces<\/p>\n
15 pounds fresh crawfish<\/p>\n
10 pounds Gulf shrimp<\/p>\n
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Gulf shrimp are added to the boil alongside crawfish, sausage and vegetables. The combination reflects Chef Melissa Donahue\u2019s Gulf Coast culinary influences.<\/p>\n
Brian Tietz<\/p>\n
Directions<\/p>\n
Fill an 80-quart (20-gallon) crawfish pot with water. Bring to a boil and add the blackening seasoning and lemons.<\/p>\n
Once the blackening seasoning has dissolved, add the sausage and potatoes and cook for 5 minutes.<\/p>\n
Add the corn and celery and cook for another 5 minutes.<\/p>\n
Add the crawfish and shrimp and boil for 8 minutes.<\/p>\n
Line a large table with newspaper. Once the crawfish and shrimp are cooked, pull the strainer from the pot, dump the contents onto the table and enjoy.<\/p>\n
Serve with remoulade.<\/p>\n
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Andouille sausage is sliced before being added to the crawfish boil. The smoky sausage cooks alongside potatoes, corn, celery, shrimp and crawfish.<\/p>\n
Brian Tietz<\/p>\n
For the remoulade<\/p>\n
1 carrot, rough chopped<\/p>\n
1 red onion, rough chopped<\/p>\n
2 stalks celery, rough chopped<\/p>\n
5 garlic cloves<\/p>\n
1 cup lemon juice<\/p>\n
1\/2 cup Creole mustard<\/p>\n
1\/2 cup ketchup<\/p>\n
2 cups mayonnaise<\/p>\n
1\/4 cup Crystal hot sauce<\/p>\n
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