Seafood Boil Recipe

shot of seafood boil with crab legs, shrimp, corn, potatoes, and sausages

4.92 from 24 votes

Seafood Boil Recipe

This flavorful Seafood Boil features smoked sausage, shrimp, crab legs, juicy corn, tender potatoes, and more! There's truly something for everyone in this filling seafood dinner recipe.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Keyword: seafood boil, shrimp boil

Servings:

Author: Katerina | Diethood

Ingredients

2 tablespoons vegetable oil
14 ounces smoked sausage, like andouille cut into ½-inch slices
6 cloves garlic minced
¼ cup old bay seasoning
10 cups low sodium chicken broth
2 cups water
12 ounces light beer
4 bay leaves
4 ears of corn cut into 2-inch pieces
1 pound fingerling potatoes halved (or you can use yukon gold potatoes)
1 pound precooked snow crab legs
1 pound fresh shrimp
3 tablespoons butter melted
salt to taste
fresh ground black pepper for garnish
chopped fresh parsley for garnish
lemon wedges for serving
hot sauce for serving, optional
newspapers for serving the meal on, optional

Instructions

Heat oil in a large stockpot set over medium-high heat.
Add the sausage pieces to the hot oil and cook until browned on all sides. Add garlic and cook for 20 seconds.
Stir in the old bay seasoning; then stir in the chicken broth, water, beer, and bay leaves. Add corn and potatoes and bring to a boil.
Reduce heat to a steady simmer and cook, uncovered, for 18 to 20 minutes, or until the potatoes and corn are tender.
Add the crab legs and shrimp; continue to cook for 3 minutes, or until shrimp are cooked through.
Remove from heat and drain, reserving 1 cup of the liquid. Discard bay leaves.
Whisk the melted butter into the 1 cup reserved liquid.
Pour the garlic butter mixture over the seafood.
Spread a couple of newspapers over a table and arrange the seafood boil right on top of the newspapers.
Season with salt and fresh cracked pepper.
Garnish with parsley and serve with lemon wedges and hot sauce.

Notes

Ingredient Subs: The recipe is versatile - you can substitute or add lobster, clams, or different sausages.
Fresh Veggies: Frozen seafood is acceptable, but fresh corn is recommended for superior flavor. Add other vegetables as desired.
Shrimp: Avoid rubbery shrimp by removing them from the pot if the crab needs more time to cook.
Potatoes: If you're concerned about potatoes cooking through, boil them separately and add them with the crab legs and shrimp.
Heat Adjustment: Add pepper flakes if you like spicier seafood.
Storing: Refrigerate this meal in an airtight container for 3 days. It makes for great leftover lunches!
To reheat: Add a little extra chicken broth to a stockpot with your leftovers, and cook over low heat until everything is warmed through. I don't recommend microwaving your leftovers.

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