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There’s just something about a Seafood Boil that brings people together. The mess, the buttery drips, the hands-on chaos—it’s not fancy, it’s fun.
This one is loaded with shrimp, crab, crawfish, sausage, corn, and potatoes, all simmered in a bold, citrusy broth. Then comes the best part: a silky butter sauce to drizzle over everything (or shamelessly dip into). Grab a big pot, roll up your sleeves, and let’s make a little delicious mess.
It’s Loud. It’s Messy. It Works.
This Seafood Boil it’s effortless and unforgettable. Everything cooks in one pot—no juggling pans or timing nightmares. The broth? Citrusy, salty, a little spicy, and totally addictive. And that buttery sauce? It clings to every shrimp, every potato, every bite. It’s the kind of recipe that feels like a party even if it’s just Tuesday night. Messy hands, full hearts, zero regrets.
Flavor Starts Here
This isn’t your average weeknight dinner. We’re throwing corn, sausage, seafood, and all the good stuff into one big pot of bold, buttery flavor. Here’s what brings it to life:
- Corn on the cob: Soaks up every drop of that spicy broth like a sponge.
- Smoked sausage: Adds smoky, savory depth to balance the seafood.
- Shrimp, crab & crawfish: The true stars of the boil—tender, juicy, and made for dipping.
- Lemons and oranges: Fresh citrus that brightens the whole pot.
- A whole head of garlic: Because you know we don’t play when it comes to flavor.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Seafood Boil, Made Simple
This boil isn’t complicated, but it’s all about the layering. Toss things in at the right time, let the broth do its magic, and don’t forget the buttery drizzle at the end. Here’s how it goes down:
- Start with the broth. Toss everything into your biggest pot—garlic, onion, celery, bay leaves, citrus juice and peel, plus all those bold spices. Let it simmer until your kitchen smells amazing.
- Add the veggies. Corn and potatoes go in first. They need a head start to soak up that spiced, citrusy flavor.
- Toss in the sausage. Sliced smoked sausage adds richness and a little kick. Let it bubble away and mingle with the broth.
- Drop the seafood. Shrimp, crab, and crawfish go in last—just enough time to cook through without turning rubbery. Watch them turn pink and perfect.
- Make that sauce. Ladle out some of that liquid gold, melt in the butter, and whisk in the cornstarch slurry. Silky, rich, and made for drizzling.
- Serve it up. Drain it all, pile it high on a big tray, and pour that buttery sauce on top—or keep it on the side for dipping. No forks. No plates. Just vibes.
This boil already brings the drama—but add a few flirty sides and it becomes a whole moment. Think Cheesy Garlic Bread to catch every last drop of that buttery sauce. Toss in some Crispy Greek Lemon Smashed Potatoes for golden, salty bites that flirt with the heat. If you’re craving balance, Buttery Mashed Cauliflower cools things down just right.
FAQs
Absolutely. Just skip it and double up on shrimp or crab. The broth still brings all the flavor.
Nope! The citrus, garlic, and spices in this recipe do all the heavy lifting. No blends required.
Just enough to wake things up. If you’re sensitive to heat, cut back the cayenne. Want it hotter? Go wild.
Totally. You can chop the veggies, juice the citrus, and slice the sausage the day before. Just keep it all chilled until you’re ready to boil.
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Seafood Boil Recipe
Ingredients
For the Boil
- 2–3 ears of corn halved
- 1 ½ cups purple potatoes chopped
- 1 ½ cups smoked sausage sliced
- 1 red onion quartered
- 2 bay leaves
- 1 head garlic halved
- ½ cup celery chopped
- 1 orange juiced (include peel)
- 1–2 lemons juiced (include peel)
- 2 ½ tbsp salt or to taste
- 2 tsp lemon pepper
- 1 tbsp paprika
- ½ tsp cayenne pepper
- 2 cups raw shrimp
- 1 cub crab legs
- 1 cup crawfish
- 17 cups water
For the Sauce
- ¼ cup butter
- 2 tbsp cornstarch
- splash of cold water (for slurry)
Instructions
For the Boil
- In a large pot, bring 4 litres (17 cups) of water to a boil.
- Add onion, garlic, celery, bay leaves, orange and lemon juice (with peels), salt, paprika, lemon pepper, and cayenne.
- Simmer for 30 minutes to infuse flavour.
Cook the Ingredients
- Add chopped potatoes and corn. Boil for 10 minutes.
- Add sliced sausage. Cook for 7 minutes.
- Add shrimp, crab legs, and crawfish. Boil for 6 minutes or until seafood is just cooked through.
Make The Sauce
- Ladle out 1 ½ cups (≈400 ml) of the hot broth into a bowl.
- Stir in butter until melted.
- Mix cornstarch with a splash of cold water. Stir slurry into the hot broth to thicken.
Assemble and Serve
- Drain seafood and vegetables. Arrange on a platter or tray.
- Drizzle sauce on top or serve on the side. Serve hot.
Notes
- Balance Your Flavours: Taste your broth before adding anything — it should be salty, citrusy, and full of spice.
- Don’t Overcook the Seafood: Add it last so it stays tender and juicy.
- Customize It: Add mussels, clams, or snow crab legs if you’d like to bulk it up.
- Cornstarch Slurry Pro Tip: Mix it into warm liquid—not boiling—so it doesn’t clump.
Nutrition information is automatically calculated, so should only be used as an approximation.
