Seafood Boil Recipe

Indulge in a delectable seafood feast with this incredible seafood boil recipe. Boasting fresh jumbo shrimp, succulent snow crab, king crab legs, potatoes, corn, and sausage, all cooked to perfection in a flavorful broth. This one-pot meal is perfect for sharing with a crowd and will leave everyone impressed with its mouth-watering aroma and taste. But before we dive into the mouth-watering recipe, let me share some other seafood recipes you’ll love, especially if you’re a seafood enthusiast. These recipes are guaranteed to win over the hearts of your loved ones at your next dinner party.

Seafood boil is a delicious and flavorful dish that is easy to prepare. It is a popular option for those who enjoy shellfish, as it allows you to combine different types of seafood in one pot. This dish is known for its spiciness and sweetness, especially when corn is included. In addition to being delicious, a seafood boil can be a more cost-effective way to enjoy expensive ingredients like lobster and crab. The dish originated from the southern coastal regions of the United States, particularly in Louisiana. It is believed to have been influenced by Creole and Cajun cuisine, as well as the traditional fishing practices of the area.

“The Low Country Boil is a one-pot meal for the masses and has initially been called Frogmore Stew. Its origin is credited to Richard Gay, a National Guardsman. He had the challenging job of cooking a meal for over 100 soldiers and used an old family recipe. The meal was an instant hit! The dish was named Frogmore for the town that Richard grew up in – as the soldiers would tease him about his hometown’s name. Eventually, when the postal service eliminated the name Frogmore, the dish was renamed Low Country Boil”.

The Low Country Boil is a beloved Southern dish that has been enjoyed by generations. It is a one-pot meal that is perfect for feeding large groups of people, and it is said to have originated from the coastal areas of Georgia and South Carolina. The dish was initially called Frogmore Stew, and its creation is credited to Richard Gay, a National Guardsman who was tasked to cook for over 100 soldiers. He decided to utilize an old family recipe, and the meal was an instant hit!

The origins of the Low Country Boil can be traced back to the traditions of the Gullah people, who were descendants of African slaves. They brought with them not only cooking influences from their homeland but also Spanish and French cooking influences. The boil was a quick and easy way to prepare a meal with readily available foods for large groups of people.

The traditional ingredients of the Low Country Boil are shrimp, sausage, corn, and potatoes. However, many people also add crab, onion, and butter to the mix. A removable drain basket in the pot helps make the cooking process more accessible, and many people serve the dish in newspapers for easy clean-up. This seafood boil has fresh Jumbo shrimp, Snow Crab, King crab Legs, potatoes, corn, and Sausage, all boiled in a flavorful broth. It is an impressive meal in one pot, perfect for pleasing a crowd!

You can double the recipe if you cook for more than four people.

Ingredients:

Meat

1 lb. Sausage, smoked

Seafood:

2  Pounds Shrimp

3 Pound Snow crab or Alaskan 

Produce:

Eight ears Corn, white

8 Garlic cloves

3 Cup Lemon or Lime

1 lb. Red potatoes

Condiments:

3 tbsp. Louisiana hot sauce

4 Sticks of butter

Baking & Spices

3 tbsp. paprika

2 tbsp. oregano

2 tbsp. Onion Powder 

2 tbsp. cayenne pepper

2 tbsp. chili powder

2 tbsp. lemon pepper

 3 tbsp.  Brown sugar…..This is the secret to a nice boiled sauce

4 heads minced garlic

4 tbsp. old bay seasoning

1/2 cup garlic powder

Step 1. Mix all the dry ingredients in a large bowl

Step 2. Melt the four sticks of butter,  Add all dry and wet ingredients to your pot

Step3. Simmer until all ingredients are mixed in, tasting constantly to your liking.

Step 4. First, you want to steam your corn for 12-15 mins. I use beer for the liquid (2) 12 oz beer.

Step 5. You want to start cooking your sausage. I like to use Andouille sausage. I cook mine in a skillet for 10 mins.

Step 6. Next, remove the corn from the pot. Add shrimp, stirring constantly to ensure the shrimp cooks thoroughly. Don’t overcook the shrimp; cook for 8 mins.

Step 7. Boil your red potatoes in a pot for 15-20 mins

Step 8. After you finish cooking your shrimp, remove it from the pot and add (1) 12oz can of beer. Now add your crab legs and let stem for 15-20 mins.

Step 9. Using a large turkey bag, place your shrimp, corn, Potatoes, Crab legs, and sausage in the bag.

Step 10. Now pour sauce over your seafood, Shake the bag and let sit for 3-4 mins to let the sauce soaked into the seafood.

Step 11. Time to eat…..