Seafood Boil

Why You’ll Love This Recipe

A Seafood Boil is the ultimate communal feast, brimming with bold Cajun flavors, succulent seafood, tender vegetables, and a spicy, buttery broth. Perfect for gatherings, this one-pot wonder brings everyone together for a hands-on, flavor-packed dining experience. Whether served on a table covered in newspaper or enjoyed family-style, it’s a festive and delicious way to celebrate summer or any special occasion.

ingredients

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

shrimp (shell-on, deveined)crab legs (snow or king)clams or mussels (cleaned)corn on the cob (cut into halves or thirds)baby potatoes (red or gold)andouille sausage (sliced)unsalted buttergarlic (minced)Old Bay seasoningCajun seasoninglemons (halved)bay leavessaltwaterfresh parsley (chopped, for garnish)

directions

Fill a large stockpot with water, add salt, bay leaves, Old Bay seasoning, and bring to a boil.

Add the potatoes and cook for 10 minutes.

Add the corn and sausage, cooking for another 5 minutes.

Add the crab legs and cook for 5 minutes more.

Add the clams or mussels and cook until they open, about 5 minutes.

Finally, add the shrimp and cook until pink and opaque, about 2-3 minutes.

While the seafood is cooking, melt butter in a pan and sauté garlic until fragrant. Stir in Cajun seasoning and lemon juice.

Drain the seafood and vegetables from the pot and transfer them to a large serving tray or directly onto a covered table.

Pour the garlic butter sauce over the top and toss gently to coat.

Garnish with fresh parsley and lemon wedges.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Variations

Use lobster tails or scallops for a more luxurious touch.

Add hard-boiled eggs for a Southern twist.

Include different sausage types like kielbasa for varied flavor.

Try smoked paprika or cayenne pepper for extra heat.

Use beer in the boiling liquid for additional depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat, place in a covered pan with a splash of water or broth over low heat until warmed through.Do not microwave shellfish for too long to avoid rubbery texture.

FAQs

What seafood can I use in a boil?

Shrimp, crab, clams, mussels, crawfish, and lobster are all great options.

Can I make this ahead of time?

It’s best served fresh, but you can prep the ingredients in advance and cook just before serving.

Do I need a seafood boil seasoning mix?

You can use a mix or make your own with paprika, cayenne, garlic powder, onion powder, and herbs.

Can I make it less spicy?

Yes, simply reduce the amount of Cajun seasoning or use a mild version.

Is a seafood boil messy?

Yes, but that’s part of the fun! Cover the table with paper and dig in.

Can I make this indoors?

Absolutely, just use a large stockpot on the stovetop.

Do I need to peel the shrimp?

Shell-on shrimp retain more flavor during boiling, but peeled shrimp can also be used.

Can I freeze leftovers?

Cooked shellfish doesn’t freeze well—fresh is best.

Can I cook this without sausage?

Yes, just skip it or use a plant-based alternative.

What kind of butter should I use?

Unsalted butter is best so you can control the salt level in your sauce.

Conclusion

Seafood Boil is more than just a meal—it’s an experience packed with bold spices, hearty ingredients, and the joy of sharing. Whether you’re hosting a summer party or looking for a unique weekend dinner, this recipe brings fun and flavor to your table. Gather your favorite people and dig in!

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