How to Make a Seafood Boil
A boil is such an easy way to feed a crowd. If you would like to give it a go, come along as I show you How to Make a Seafood Boil.
We recently went on a camping trip and decided to serve a seafood boil to our guests. Everyone brought something for the pot which quickly filled up.
A seafood boil is a great way to entertain. The meal preparation is actually something to watch. This particular boil consisted of shrimp and sausage as the main ingredients, but you could also use lobster, crab, clams, scallops and/or a firm fish (chunks).
Here is what makes this a great recipe:
- If you can boil water, you can make this recipe.
- You control the spiciness in the recipe–not a fan of spicy food? Tone it down.
- Any seafood can be used as long as it is firm enough to hold up to boiling. In addition, any vegetable that can be boiled can be used.
- Cooking time requires 20 minutes of your time.
To make this recipe, you will need:
- 3-4 large packages of seafood (raw is best) – If you use shrimp as I have done, you can use shells on or off
- 2 packages of sausage (fully cooked) of your choosing – I used smoked and Andouille (spicy)
- 1 package of bite-size potatoes – red or russet
- 6-7 ears of corn-on-the-cob – I like to break these in half
- 2 large onions – peeled and cut into chunks
- 3-4 lemons – cut in half
- 1 can beer
- 1 can V-8
- Old Bay Seafood Seasoning
- 30 quart turkey fryer pot with a slotted strainer basket plus the burner system and propane for cooking
Come along as I show you how to make a seafood boil
A full printable recipe is available in the recipe card toward the end of this post.
- Fill the 30-quart pot with water a little over half full. Sit this on the burner system that came with the turkey fryer pot, and attach the propane. Heat the water over a high heat until it starts to boil. This may take 15 minutes or so. If it is a windy day, you may need to create a wind break.
- Once the water starts to boil, insert the strainer basket into the pot, and start adding the ingredients. You will add the ingredients with the ones that take the longest to cook first.
- Add the onions, lemons, beer, V-8 and Old Bay.
- Add the potatoes first and boil. After 10 minutes, pierce one with a fork to see if it is almost done.
- Add the sausage and corn. If you are adding any other seafood besides shrimp, add it now. Boil for 5 minutes.
- Add the shrimp, and boil for a few minutes until it turns white.
- Carefully lift the strainer, letting the water drain off, and empty on craft paper-lined trays. Optional: Top with pats of butter, and stir well.
You can add just about any seafood as long as it does not flake easily. These would not hold up well to the boiling process.
Any vegetable that can be boiled would also work such as carrots, broccoli, garlic, brussels sprouts, cabbage, cauliflower, celery, peppers and squash–just to name a few.
Mushrooms would also be delicious.
The boiling times I have listed are actual boiling times. Be sure your water has come back up to a boil before starting the timer.
What should I serve with this recipe?
This is actually a complete meal. The only thing I would add is a nice crusty bread or rolls as an accompaniment. Now all you need is a drink and dessert. I have a great Boozy Arnold Palmer with Alcohol that would go perfectly. For the kiddos, just leave out the alcohol. And since this was made on a camping trip, why not get your smores fix with my Bread Pudding Smores Pie.
Suggestions for leftovers:
If you have leftovers, you can refrigerate them for up to four days. For any longer than that, I would freeze it, packaged well, for up to 3-4 months.
Taste of Home has a great Seafood Gumbo that would work well with these leftovers. Simply cut the leftover corn-on-the-cob off the cob, cube the potatoes and sausages, and reduce the cooking time to account for the seafood already being cooked.
This recipe will soon become a favorite, once you learn How to Make a Seafood Boil.
If you like this recipe, please like and share it–Thanks!
This will quickly become a go-to recipe for feeding a large crowd. And everyone can bring something for the pot.
- 3-4 packages seafood (raw is best) I used shrimp (shells on or off)
- 2 packages sausages of your choice (fully cooked) I used smoked and Andouille (spicy)
- 1 package bite-size potatoes red or russet
- 6-7 ears corn on the cob broken in half
- 2 large onions peeled and cut in chunks
- 3-4 lemons cut in half
- 1 can beer light or regular
- 1 11.5 ounce can V-8
- 1 6-ounce container Old Bay Seasoning
- 1 stick butter
Using a 30 quart turkey fryer, fill the pot over half full with water. Assemble the heating unit by adding the propane tank. Heat the water over high heat until it starts to boil. This may take 15 minutes or so. If a windy day, you may need to construct a wind break. When the water starts to boil, add the strainer basket to the pot.
Add the onions, lemons, beer, V-8 and Old Bay to the pot.
Add the potatoes to the pot. After 10 minutes, pierce a potato with a fork to see if it is about done.
Add the corn and sausage to the pot. If you are adding any other seafood besides the shrimp, add it now. Cook for 5 minutes.
Last, add the shrimp and cook for a couple of minutes until it turns white.
Turn off the heat, and carefully lift up the strainer basket with a mitt. Let the water drain off the boil. Empty the boil onto trays that have been lined with craft paper. Optional: Dot with pats of butter and stir.