Description
A flavorful and fun seafood boil featuring crawfish, shrimp, sausage, corn, and potatoes, all simmered in a spicy blend of seasonings. Perfect for a crowd!
Ingredients
Scale
- 2 lbs. Crawfish (live or frozen, thawed)
- 2 lbs. Shrimp (large, shell on)
- 1 lb. Smoked Sausage (Andouille or Kielbasa, cut into 2-inch pieces)
- 6 Corn on the Cob (cut into 2-inch pieces)
- 1 lb. Small Red Potatoes (halved or quartered if large)
- 2 Large Onions (quartered)
- 4 Cloves Garlic (minced)
- 2 Lemons (halved)
- 1/4 cup Seafood Boil Seasoning (such as Zatarain’s or Old Bay)
- 1 tbsp. Cayenne Pepper (optional, for extra heat)
- 1 tsp. Black Pepper
- 1/2 tsp. Dried Thyme
- 1/2 tsp. Dried Oregano
- 1/4 cup Salt
- 12 cups Water
Instructions
- Prepare the Potatoes and Onions: In a large stockpot or seafood boil pot, add the water. Place the pot over high heat and bring the water to a rolling boil. Once boiling, add the potatoes and onions.
- Add the Seasoning: Stir in the seafood boil seasoning, cayenne pepper (if using), black pepper, dried thyme, dried oregano, and salt. Give it a good stir.
- Simmer the Vegetables: Reduce the heat slightly to maintain a steady boil. Let the potatoes and onions cook for about 15-20 minutes, or until the potatoes are almost tender when pierced with a fork.
- Add the Sausage and Corn: Add the smoked sausage and corn on the cob to the pot. Cook for another 10 minutes, allowing the sausage to heat through and the corn to become tender-crisp.
- Add the Crawfish: If using live crawfish, rinse them thoroughly in cold water and discard any dead ones. If using frozen crawfish, make sure they are fully thawed. Add the crawfish to the pot and cook for 3-5 minutes, or until they turn bright red.
- Add the Shrimp: Add the shrimp to the pot. Cook for 2-3 minutes, or until they turn pink and opaque.
- Add the Lemons: Add the halved lemons to the pot during the last few minutes of cooking.
- Optional Additions: If you’re using crab legs, lobster tails, mushrooms, or bell peppers, add them to the pot along with the shrimp. Adjust the cooking time accordingly.
- Turn off the Heat and Soak: Once the seafood is cooked, turn off the heat and let the boil soak in the seasoned water for 10-15 minutes.
- Drain the Boil: Carefully drain the boil using a colander or by scooping out the ingredients with a large slotted spoon or spider.
- Serve Immediately: Spread the seafood boil out onto a large table covered with newspaper or butcher paper.
- Garnish and Enjoy: Serve the seafood boil with your favorite sides, such as cocktail sauce, melted butter, hot sauce, or extra lemon wedges.
Notes
- Adjust the Spice Level: Adjust the amount of seafood boil seasoning and cayenne pepper to your preference.
- Use Different Types of Sausage: Andouille sausage is a classic choice, but you can also use other types of smoked sausage, such as kielbasa or chorizo.
- Add Different Vegetables: Feel free to add other vegetables to the boil, such as bell peppers, celery, or okra.
- Use Different Types of Seafood: You can also add other types of seafood to the boil, such as mussels, clams, or oysters.
- Make it a Low Country Boil: A Low Country Boil is similar to a seafood boil, but it typically includes more corn and sausage.
- Consider the Size of Your Pot: Make sure your pot is large enough to hold all of the ingredients.
- Don’t Overcook the Seafood: Overcooked seafood is tough and rubbery. Be sure to keep a close eye on the seafood and remove it from the pot as soon as it is cooked through.
- Serve with Plenty of Napkins: Seafood boil can be messy, so be sure to have plenty of napkins on hand.
- Pair with Drinks: Seafood boil pairs well with cold beer, iced tea, or lemonade.
- Prep Time: 15 minutes
- Cook Time: 40 minutes