Seafood Boil Recipe

Why You’ll Love This Recipe

Seafood Boil is a festive, hearty dish packed with a variety of shellfish, sausage, corn, and potatoes all seasoned with bold spices. It’s perfect for gatherings, summer cookouts, or special occasions where you want to feed a crowd with minimal fuss. Served family-style, it’s a fun and flavorful way to bring everyone together around the table.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large shrimp (shell-on or peeled)crab legs (king or snow crab)clams or mussels (scrubbed and debearded)andouille sausage (sliced)red potatoes (halved)corn on the cob (cut into halves or thirds)lemons (halved)Old Bay seasoninggarlic (whole cloves, smashed)butterbay leavesonion (quartered)saltblack peppercayenne pepper (optional for extra heat)water

directions

Fill a large stockpot with water, enough to cover all ingredients. Add salt, Old Bay seasoning, bay leaves, garlic, onions, black pepper, and cayenne (if using). Bring to a boil.

Add potatoes and cook for about 10-12 minutes, until partially tender.

Add corn and sausage to the pot. Continue boiling for another 5-7 minutes.

Add crab legs and cook for 5 minutes, followed by clams or mussels. Cook until shells open, about 4-6 minutes.

Add shrimp last and cook for 2-3 minutes, just until pink and cooked through.

Meanwhile, melt butter and mix with additional Old Bay and lemon juice for drizzling.

Drain the pot and pour the seafood, sausage, and vegetables onto a large serving tray or directly onto a newspaper-covered table.

Drizzle with the seasoned melted butter and garnish with lemon wedges.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 30-35 minutesTotal time: 45-50 minutes

Variations

Substitute crawfish for shrimp or add scallops for variety.

Add boiled eggs for a Southern twist.

Use Cajun seasoning for a spicier flavor profile.

Include green beans or mushrooms for more vegetables.

Try beer instead of water for added depth in the broth.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 2 days.Reheat gently in a covered pan over medium heat with a splash of water or butter to keep everything moist.Avoid microwaving shellfish for too long as it can become rubbery.

FAQs

Can I make this seafood boil in advance?

It’s best served fresh, but you can prep the ingredients ahead of time and cook just before serving.

Can I use frozen seafood?

Yes, just make sure it’s fully thawed before cooking for even results.

How do I know when the shellfish are done?

Shrimp turn pink and firm; clams and mussels open when cooked—discard any that remain closed.

Can I make this in a slow cooker?

It’s not ideal due to overcooking risks, but you can keep it warm in one after cooking.

What’s the best sausage to use?

Andouille is traditional, but kielbasa or smoked sausage works well too.

Do I need a special pot?

A large stockpot or seafood boil pot is ideal, but any big pot will work as long as it holds everything.

Can I make this less spicy?

Yes, reduce or omit the cayenne and go lighter on the seasoning.

What’s the best way to serve a seafood boil?

Family-style on a newspaper-covered table with plenty of napkins and melted butter for dipping.

Can I grill any of these ingredients?

Yes, you can grill corn, sausage, or shrimp separately for added smokiness.

Is seafood boil gluten-free?

Yes, as long as your sausage and seasonings are gluten-free.

Conclusion

Seafood Boil is a crowd-pleasing feast that’s as much about the experience as it is the food. With its rich mix of seafood, spices, and sides, it’s perfect for sharing and celebrating. Whether you’re feeding a group or indulging in a weekend treat, this recipe delivers flavor and fun in every bite.

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