Here's how to make a delicious festive seafood boil that contains shrimp, lobster, crab legs, clams, sausages, corn and potatoes, all cooked in one big pot in a rich spicy broth.
For The Remoulade Sauce
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- The zest of 2 limes
- 3 tablespoons fresh lime juice
- 1 tablespoon capers, chopped
- 1/2 teaspoon kosher salt
- Freshly ground pepper, to taste
For the boil
- 4 heads of garlic
- 2 large yellow onions, peeled and halved through the stem
- 3 celery stalks, cut into 3-inch pieces
- 4 3-ounce bags of Zatarain's Crawfish Boil Spice Mix
- 1 1/2 cups Morton's kosher salt
- 1-2 tablespoons cayenne pepper
- 2 1/2 pounds baby red-skinned potatoes
- 4 lobster tails, halved lengthwise
- 8 lobster claws, with "knuckles" if possible
- 3 pounds small fresh clams, scrubbed (quahogs)
- 2 pounds large or jumbo unpeeled shrimp
- 1 pound of king crab legs (or other crab legs)
- 2 12-ounce kielbasa sausages, cut into 3-inch pieces
- 6 ears of husked corn on the cob, cut into thirds
- Whisk the remoulade sauce ingredients in a bowl. This sauce can be made up to 6 hours ahead. Cover and chill until ready to use.
- Slice about 1/4 inch off the top of each garlic bulb to expose some of each clove. Break the cloves apart and discard any excess skin. No need to peel them fully.
- Fill a very large (24-quart) pot with approximately 10 quarts of water and set over high heat. Add spice pouches, cayenne, salt, onions, celery and garlic cloves. Squeeze lemon wedges over the pot and drop them in. Cover the pot and bring to a rolling boil.
- Add the potatoes, cover and cook for 6 minutes.
- Add the lobster and clams, cover and cook for 5 minutes
- Add the shrimp, crab legs and sausages, cover and cook for 2 minutes
- Turn off the heat, add the corn, cover and leave everything to soak for 6 minutes.
- Drain the broth from the pot and pour the seafood boil out onto a large table or onto platters. Discard the spice pouches and any unopened clams. serve immediately, with a bowl of remoulade sauce on the side.
Buying Shrimp: Frozen shrimp is an excellent choice for a boil. Look for EZ-peel frozen shrimp which is raw, shell-on, deveined shrimp. Defrost it in the fridge overnight.
Buying frozen lobster tails and claws: Frozen lobster is a good choice for a boil if you don't have access to live lobsters or if you don't welcome the task of turning live lobsters into tails and claws. (Note - there is a humane way to do which can be found on youtube). Defrost frozen lobster in the fridge overnight.
Buying frozen crab legs: Frozen crab legs are a good choice for a boil. Defrost them in the fridge overnight.
What sausages are best for a boil? Look for smoked sausages that are fully cooked. Kielbasa is my first choice. Chorizo and Andouille will also work well. They should be fully cooked when you buy them.
You'll find more details and photos in the post, explaining how to host a festive seafood boil.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
- Prep Time: 40 min
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boil
- Cuisine: Cajun
Keywords: how to make a seafood boil for a large crowd