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Learn how to make this seafood boil recipe at home with one pot, simple ingredients, and endless ways to customize!
Looking for more seafood recipes? Try my shrimp burgers, air fryer crab cakes, baked sockeye salmon, and blackened tilapia next!
Few dishes make quite a presentation like a classic Cajun seafood boil. And friends, if you thought you couldn’t recreate this feast at home, my recipe will convince you otherwise!
Made with tender seafood, savory sausage, and an abundance of perfectly cooked potatoes and corn, this one-pot dish leaves no room for wanting.
Table of Contents
Why I love this recipe
- Easy to make. Add everything to the pot and simmer until cooked, meaning prep-time and clean-up are done in a snap.
- Customizable. The types of seafood listed in my recipe are really just a suggestion. You can add, skip, or swap any ingredient to make it how YOU want it.
- It’s fast. With a total cooking time of just 30 minutes, this recipe could not get any quicker.
- And it’s fun! 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!
Seafood boil ingredients
- 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, like andouille sausage or chorizo.
- Potatoes. I used new potatoes, which are small and quick-cooking, along with Yukon gold potatoes cut in half. You could also use mini red potatoes or fingerlings.
- Yello onions. For aroma.
- Sweet corn. Either whole cobs that have been cut into 2-inch pieces or mini ears of corn.
- Bay leaves. Adds a subtle bitterness, giving the boil an extra layer of flavor.
- Old bay seasoning. An aromatic, savory blend of 18 spices that’s irreplaceable in this recipe.
- Black peppercorns. My secret ingredient for a good shrimp boil. If you don’t have peppercorns, coarsely ground black pepper will do.
- Salt. To taste.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cook the potatoes. Add 6 quarts of 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. Add corn and cook until the potatoes are tender. Finally, add the shrimp and simmer until no longer pink.
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. Drain everything.
Step 4- Serve. 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
- Use fresh seafood if possible. Trust me, it makes a big difference in the quality of the boil!
- Discard any clams that didn’t open. Whichever don’t open are probably dead and should be tossed or else they can cause food poisoning.
- Start with the ingredients that take the longest to cook. If you change up any of the ingredients in this recipe, start with whatever takes the longest to cook, like the potatoes, for example.
- Serve with extra bowls and hot sauce. The bowls are for the clam shells and the hot sauce, well, you know what that’s for!
Variations
- Use your favorite seafood. Try king crab legs, lobster tails, crawfish, or mussels.
- Swap the spices. Use a mixture of Old Bay and or Cajun seasoning, and add a sprinkle of cayenne pepper if you can handle the heat.
- 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.
Storage instructions
To store: Place leftovers in an airtight container and store them in the refrigerator for up to three days.
To freeze: Once the shrimp boil has cooled to room temperature, transfer it to a freezer-safe container and freeze for up to two months.
Reheating: Microwave portions for 20-30 seconds or reheat over medium heat until warm.
What to serve with this recipe
Seafood Boil
Video
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
Instructions
- Add 6 quarts of water to a 12-quart pot, along with bay leaves, salt, peppercorns, and the old bay seasoning. Bring to a boil. Add potatoes and cook for 7-8 minutes. Add sausage, clams, and onions, and boil for five more minutes. Add corn and continue boiling until cooked and the potatoes are tender.
- Add the shrimp and simmer until no longer pink. Drain everything.
- Transfer the shrimp boil to a large serving dish and dust with more old bay seasoning. Drizzle the seafood boil sauce over the top. Decorate with fresh parsley and lemon slices.
Notes
Nutrition
Originally published January 2023, updated and republished June 2024
