Seafood Boil

Name: Seafood Boil
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 whole bay leaves; 3/4 cup old bay seasoning; 3 tablespoons salt; 2 teaspoons black peppercorns; 2 pounds new potatoes; 2 pounds Yukon gold potatoes (quartered); 2 large yellow onions (quartered); 2 pounds kielbasa (chopped); 1 pound clams (scrubbed); 8 ears corn (halved); 3 pounds large shrimp (peeled); 1 cup seafood boil sauce; 2 small lemons (quartered); 1/4 cup fresh parsley (chopped)

By Arman Liewupdated on Dec 22, 2025

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Total Time 30

Servings 8 servings

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My homemade seafood boil recipe makes an easy, one-pot dinner in just 30 minutes. Loaded with shrimp, clams, sausage, and corn, it’s packed with Cajun flavors.

Cajun seafood boil on paper with fresh lemons.

I’ve cooked more seafood boils than I can count, and if there’s one thing I’ve learned, it’s that most home versions miss the mark. The seafood overcooks, the seasoning blend isn’t strong enough, or the timing is a little off.

After years of testing different spice blends, seafood combinations, and boil times, I finally locked in a method that delivers bold Cajun flavor, juicy seafood, and a broth that you’ll want to bottle up because it tastes as good as it smells!

This recipe is the one I come back to every time. It’s been cooked for family gatherings, when my partner and I host cookouts, and even the odd weeknight dinner. I love how easy it is to customize, and I’ll include some of my favorite additions and variations below.

Table of Contents

Key Ingredients
How to make a seafood boil
Arman’s recipe tips
How to store leftovers
What to serve with seafood boil
Seafood Boil (Recipe Card)

Recipe highlights

Quick and easy. With a total cooking time of just 25 minutes, this recipe could not get any quicker.
Fun to eat. Grab the bibs and plenty of napkins because you’re going to make a bit of a mess– but that’s all a part of the experience!

Key Ingredients

Here is what goes into my seafood boil recipe, along with kitchen notes. The complete list with measurements is in the recipe card below.

Shrimp. Peeled with their tails intact. Choose jumbo shrimp for a meatier flavor. If you only have frozen shrimp, let them thaw in cold water for 15-20 minutes before adding them to the pot.
Clams. Run them under water first to remove any sand or grit.
Kielbasa. Or any sausage of choice. I’ve had success using andouille sausage and chorizo.
Potatoes. I like to use a mix of new potatoes and Yukon Gold potatoes (halved). These potatoes don’t soften or become gritty when boiled. Mini red or fingerling potatoes are also great options.
Yellow onions. Better for the seafood boil, as they are firmer and will hold their shape as everything boils.
Sweet corn. Either whole cobs that have been cut into 2-inch pieces or mini ears of corn.
Spices. I’m using bay leaves, black peppercorns, and salt.
Old Bay seasoning. An aromatic, savory blend of 18 spices that’s irreplaceable in this recipe.
Parsley and lemon wedges. To serve.
Seafood boil sauce. Make my famous three-ingredient sauce using butter, lemon juice, and Old Bay seasoning.

How to make a seafood boil

Step 1- Cook the potatoes. Add water to a large pot, along with bay leaves, salt, peppercorns, and Old Bay. Bring to a boil, then add the potatoes and cook for 7-8 minutes.

Step 2- Add the sausage and clams. Add the sausage, clams, and onions. Stir to combine and boil for 5 minutes.

Step 3- Add the rest of the ingredients. Add corn and cook until the vegetables are tender. Then, add the shrimp and simmer until no longer pink.

Step 4- Serve. Drain then transfer the shrimp boil to a large platter. Dust with paprika and pour the seafood boil sauce on top. Decorate with fresh parsley and lemon slices.

Arman’s recipe tips

Discard any clams that didn’t open. Whichever ones don’t open are probably dead and should be tossed, or else they can cause food poisoning.
Taste the broth. If the boiling liquid doesn’t taste slightly too salty and spiced on its own, the seafood won’t either. I recommend tasting after the clams are added and adjusting accordingly.
Don’t crowd the pot. I use a 12-quart pot that fits my specified ingredients perfectly. If yours is smaller than a 10-quart pot, I suggest cooking it in batches or making a half batch first.
Serve immediately. Unlike a soup or a stew, seafood boils don’t improve with resting time. Once drained, serve it straight away while everything is hot and juicy.

Recipe variations

I’ve had fun testing out other seafood, spices, and even changing the broth for some fun. Here’s some inspiration:

Other seafood. King crab legs, lobster tails, or crawfish are all fantastic additions. Add them at the very end and be careful not to overcook.
Swap the spices. I sometimes use a mixture of Old Bay and or Cajun seasoning, or add a sprinkle of cayenne pepper for a spicy kick.
Add eggs. Hard-boiled eggs soak up the spices and flavors beautifully.
Flavor up the broth. Splash a little chicken broth, white wine, or beer for a more flavorful broth.

How to store leftovers

To store: Place leftover seafood bopil in an airtight container and refrigerate for up to 3 days.

Reheating: Microwave portions for 20-30 seconds or reheat over medium heat until warm.

What to serve with seafood boil

Wedge salad– Light and fresh to balance out the rich flavors of the seafood, potatoes, and corn.
Dairy free bread– To soak up those incredible juices and the buttery sauce.
Air fryer garlic bread– My partner’s favorite pairing, adding a subtle garlic touch.
Low-carb cornbread– A tried-and-true pairing that soaks up the juices. You can take it up a notch with a drizzle of hot honey sauce too.