Seafood Boil Recipe
Looking for a recipe that will be the ultimate crowd-pleaser? Look no further than our seafood boil! This one-pot wonder is packed with our fresh blue crabs, lobster, shrimp, and clams. Rounded out with sausage, potatoes, and corn on the cob all cooked together in a savory broth that’s a taste straight from New Orleans! Served with a delicious seafood boil sauce for dipping all that amazing seafood in; just don’t forget the napkins!
- 4 Tablespoons butter
- 1 large white onion, roughly chopped
- 1 whole garlic head, halved horizontally and crushed
½ cup Old Bay seasoning
- 2 Tablespoons fresh thyme leaves
- 16 cups water
- 1 pound andouille sausage , cut into 1-inch thick pieces
- 1 ½ pounds medium red potatoes , quartered
- 6 medium corn-on-the-cob, husk and silk removed, cobs trimmed
1 pound fresh blue soft shell crabs
1 lobster tail
- 4 Tablespoons olive oil
1½ pounds fresh white Gulf shrimp, deveined
1 pound fresh clams
- ½ cup fresh flat-leaf parsley, chopped
1 lemon, juiced
- kosher salt
- freshly ground black pepper
- Preheat a gas or charcoal grill to a moderately hot temperature, about 400°F; if using coals, wait until they turn white-hot.
- If desired, melt the butter in a large stockpot set over the grill or over moderate heat on a stove. Add the onion, crushed garlic, and a pinch of salt and pepper, sautéing until softened, 4-5 minutes.
- Add the Old Bay seasoning and thyme leaves; cook and stir until fragrant, about 2 minutes. Stir in the water and bring to a boil over high heat.
- Once boiling, reduce to a steady simmer and stir in the sausage and potatoes; return to a simmer and cook until the potatoes are just tender to the tip of a knife, 10-15 minutes.
- Add the corn to the water and return to a simmer. Cook for 5 minutes and then remove from the stockpot and pat dry with paper towels. Set aside until needed.
- Return the seafood boil to a simmer and stir in the crabs and lobster. Cover and cook for 10 minutes.
- In the meantime, brush the corn with oil and season with a little salt and pepper. Place the corn on the grill and cook, turning a few times, until lightly charred all over, 6-8 minutes. Remove from the grill.
- When the crab and lobster are ready, stir in the shrimp and clams. Cover and cook until the shrimp are opaque and the clams have opened, 4-5 minutes.
Add the parsley, lemon juice, and plenty of salt and pepper to taste to the seafood boil. Serve straight from the pot with grilled corn on the side and seafood boil sauce on the side.