Seafood Boil

Learn how to make this seafood boil recipe at home with one pot, simple ingredients, and endless ways to customize! Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Southern

Prep Time 1

Cook Time 19

Total Time 20

Servings servings

Calories 350kcal

Author Arman Liew

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.

Video

Notes

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.

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

Nutrition