Seafood Boil

Nothing says celebration quite like a classic seafood boil! Loaded with crab, shrimp, sausage, potatoes, and corn, this one-pot meal is as fun to eat as it is delicious. It’s the ultimate hands-on dinner that’s perfect for busy families, weekend gatherings, or anyone who wants big flavor without a ton of fuss.

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Seafood Boil

Why You'll Love This Seafood Boil

• One-pot meal: Everything cooks together for easy prep and cleanup

• Crowd-pleaser: Feeds a family or group without extra side dishes needed

• Customizable: Adjust spice levels or mix in different proteins

• Festive and fun: A hands-on dinner experience kids and adults both love

• Quick cook time: Most of the magic happens in under an hour

• Meal-prep friendly: Leftovers reheat easily for next-day meals.

• Flavor-packed: Beer, crab boil spices, garlic, and citrus infuse every bite

• Restaurant-style at home: Get that “seafood boil” experience without the price tag

Cooking Tips & Tricks

• Prep ahead: Chop veggies, slice sausage, and clean shrimp in advance to save time

• Layer ingredients: Add potatoes first, then corn, then seafood—so everything cooks perfectly

• Don’t overcook shrimp: They only need a few minutes; remove quickly once pink

• Taste as you go: Adjust seasoning after simmering so the broth has the right spice level

• Serve immediately: Spread on paper for a true seafood boil experience and enjoy hot

  
  

Seafood Boil Recipe

Prep: 20 mins.  | Cook Time:  30 mins.  | Serves: 10-12

Ingredients:

• 2 gallons of water

• 5 (25 oz.) cans beer (Your choice)

• 1 (3 oz.) Crab Boil (I use Zatarain’s)

• 1 (3 oz.) Louisiana Crab Boil box

• 1 T. Old Bay seasoning, plus more to taste

• 3 garlic bulbs, cut in half

• 2-4 lbs. baby red potatoes, cut in half

• 2 (13.5oz.) smoked sausage, cut into 1-2-inch diagonal slides

• 3 lemons, cut in quarters

• 3 limes, cut in quarters (optional)

• 6 ears fresh corn, cut into quarters

• 2 lbs. large shrimp, peel/deveined (leave tail on)

• 12 snow crab legs, (about 2 per person) or your favorite crab

• 1 c. butter

• garlic powder

• 1 bottle hot sauce

Let's Get Started!

Prepare your table: Put down newspaper or brown contractor's paper. Grab your crab claw crackers, paper towels and small bowls for dipping butter.

1. Fill a large stock pot with water and beer then bring to a boil. Add in the Zatarain’s crab boil bag and Louisiana crab boil bag contents into the pot. Add 1/4 cup of Old Bay seasoning. Add the garlic, potatoes, sausage two lemons and two limes.**Check the seasoning to make sure the spice level is to your taste preference. Simmer for 15 minutes until potatoes are almost soft.

2. Add in the corn and cook for 10 minutes.

3. Add in the shrimp and cook (about 3 minutes) until they turn pink, then turn off the stove. Add in the crab legs and let them sit in the liquid for 10-15 minutes. Strain the liquid out of the pot. Spread everything from the pot on to the table. Pour on some seasoned butter.

4. Seasoned and Dipping Butter: Melt the butter, add in Old Bay to taste, a few dashes of hot sauce, the juice from the lemons and some garlic powder too. Whisk everything together and pour on the seafood and into the bowls for dipping.