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Key to a perfect seafood boil: add potatoes, corn, sausages and seafood in different stages so they won’t undercook or overcook! It’s a one-pot crowd-pleaser that’s ready in 30 minutes. Serve it with garlic and butter seafood boil sauce for the most comforting meal!
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Easy Seafood Boil Recipe

Key to a perfect seafood boil: add potatoes, corn, sausages, and seafood in different stages so they won’t undercook or overcook! It’s a one-pot crowd-pleaser that’s ready in 30 minutes. Serve it with garlic and butter seafood boil sauce for the most comforting meal!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: Seafood Boil
Servings: 6
Author: Izzy Yu

Equipment

Ingredients

  • 3 tablespoons Old Bay seasoning
  • 1 lemon cut to wedges
  • 1 bulb garlc
  • 1 pound red baby potatoes* halved
  • 3 ears corn on the cob cut into 3-4 inch pieces
  • 1 pound smoked sausage cut into 1-inch pieces
  • 1 onion cut into a few pieces

Seafood

  • 1 pound crab claws* you can use other types of seafood
  • 1/2 pound clams
  • 1 pound shrimp shell on

For serving

Instructions

  • Fill up a large pot with water over medium-high heat. Add old bay seasoning, lemon, and garlic. Bring water to a boil.
  • Add halved baby potatoes to the water. Boil for about 10 minutes or until just barely fork tender (as they’ll continue to cook in the pot with other ingredients).
  • Add corn and continue to cook for 3 minutes.
  • Add sausage and onions. Boil for an additional 5 minutes.
  • Add crab claws and clams and boil for 5 minutes.
  • Add shrimp. Boil for 2-3 minutes or until the shrimp is no longer pink.
  • Drain the water. Transfer the seafood boil to a serving plate or on the newspaper.
  • Sprinkle with parsley and drizzle with melted butter. You can also serve it with seafood boil sauce. Enjoy!

Notes

  • * Red potatoes and Yukon gold are great for boiling. Cut them into smaller chunks so that they cook fast.
  • You can also add other flavors to your broth such as beer, thyme, or bay leaves.
  • Can I substitute frozen corn? Yes, but you’ll need to boil it for 6-8 minutes before adding the sausages.
  • Can I use frozen shrimp? Yes, add 1-2 minutes of boiling time.
  • To store leftovers: Separate the seafood from other ingredients, and place them in separate airtight containers. Store in the fridge for 2-3 days.

Nutrition

Calories: 457kcal | Carbohydrates: 27g | Net Carbohydrates: 24g | Protein: 16g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 713mg | Potassium: 739mg | Fiber: 3g | Sugar: 5g | Vitamin A: 583IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 3mg