A flavourful, one-pot yet simple recipe that makes for a quick seafood hack
A seafood boil is just everything that makes for a delicious seafood fiesta. This one-pot recipe is a popular and delicious meal that originates from the southern United States. Typically served as a communal meal where a large pot of seafood and vegetables are boiled together and then dumped onto a table covered with newspaper. That’s it! Easy to make, easy clean up, and lip-smackingly delicious.
Seafood boil originated in the coastal regions of the southern United States, particularly in Louisiana. It is thought to have been influenced by traditional Cajun and Creole cooking, which often incorporates seafood and spices. Over time, seafood boil has become a beloved and widely enjoyed meal across the southern United States.
Eating a seafood boil is a hands-on experience that is perfect for gatherings with friends and family. In this recipe, we’ll show you how to make a classic seafood boil with shrimp, crawfish, crab legs, smoked sausage, corn, potatoes, and onions.
With that being said! Let us now get started with our dish.
- 2 pounds of shrimp, peeled and deveined
- 1 pound of crawfish, cleaned
- 1 pound of crab legs
- 1 pound of smoked sausage, sliced
- 4-5 ears of corn, shucked and cut into thirds
- 4-5 red potatoes, quartered
- 1 onion, chopped
- 1 lemon, cut into wedges
- 6 cloves of garlic, minced
- 1/4 cup of Old Bay seasoning
- Salt, to taste
- Fill a large pot with water and add the Old Bay seasoning and garlic. Bring to a boil.
- Add the potatoes and sausage to the pot and let them cook for about 10 minutes.
- Add the corn and onion to the pot and let them cook for an additional 5 minutes.
- Add the crawfish and crab legs to the pot and let them cook for 2-3 minutes.
- Add the shrimp to the pot and let them cook for 1-2 minutes, or until they turn pink.
- Drain the seafood and vegetables from the pot and transfer them to a large serving platter or table covered with newspaper.
- Squeeze lemon wedges over the seafood and sprinkle with salt, to taste.
And finally! Serve hot and enjoy the deliciousness of this classic southern seafood boil.