Can I use frozen seafood for a seafood boil?

Yes. Frozen shrimp, lobster and crab are all good options for a seafood boil. Clams and mussels should be purchased fresh. For the most predictable cooking times, defrost frozen seafood overnight in the refrigerator. Be sure to check whether frozen seafood is raw or precooked. The cooking times in this recipe are based on raw seafood. If you're using precooked lobster or crab, add it at the very end, with the corn, so it has time to heat through without overcooking.

Is EZ-peel shrimp deveined?

Yes. Look for EZ-peel shrimp in the freezer section of the grocery store. They are shell-on shrimp that have been split along the back and deveined, which makes them especially convenient for a seafood boil. You get lots of flavor from the shells and they are easy to peel at the table.

What dipping sauces pair well with a seafood boil?

Melted butter, garlic butter, cocktail sauce and remoulade are all great choices. I especially like serving remoulade sauce with this seafood boil.

Is it possible to make a vegetarian boil?

Absolutely. Use the same flavorful broth base with onions, garlic, celery, lemon and spices, then add potatoes, corn, green beans and your favorite plant-based sausage . I like to brown the sausage first to firm it up for the boil. You can also add eggs and let them cook in the broth until hard-boiled.

Seafood Boil Recipe l Panning The Globe

Description

This festive Seafood Boil has shrimp, lobster, crab legs, clams, sausage, corn and potatoes, all cooked together in one big pot in a rich, spicy broth. Follow my simple timing method so everything is perfectly cooked and ready to serve at the same time.

Ingredients

Units Scale

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
2 lemons, cut into quarters
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 raw lobster tails, halved lengthwise
8 raw lobster claws, with knuckles if possible
3 pounds small fresh clams, scrubbed (quahogs)
2 pounds large or jumbo raw, shell-on shrimp, preferably EZ-peel
1 pound king crab legs (or other crab legs), thawed if frozen
2 12-ounce kielbasa sausages, cut into 3-inch pieces
6 ears of husked corn on the cob, cut into thirds

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Instructions

Make the Remoulade Sauce

Whisk all of the remoulade ingredients together in a bowl. Cover and refrigerate until ready to serve.
The sauce can be made up to 6 hours ahead.

Prep the Garlic

Slice about ¼ inch off the top of each garlic bulb to expose a bit of the top of each clove.
Break the cloves apart and discard any excess papery skin. There's no need to peel them completely.

Prep and Organize the Boil Ingredients

Have all of your ingredients prepped and ready before you start cooking. Group together the ingredients that will be added to the pot at the same time, placing them in bags or bowls so they're ready to add when the time comes.

Put the garlic, onions, celery, lemons, spice mix pouches, salt and cayenne together.
Group the lobster and clams together.
Group the shrimp, crab legs and sausage together.
Keep the potatoes and corn separate.

Make the Broth

Fill a very large (24-quart) pot with approximately 10 quarts of water and set it over high heat.
Add the spice pouches, cayenne, salt, onions, celery, garlic and lemon wedges to the pot.
Cover the pot and bring it to a rolling boil.

Add The Potatoes

Add the potatoes to the pot, cover and cook for 6 minutes. If the pot stops boiling when you add the potatoes, wait until it starts bubbling again to start the timing.

Add the Lobster and Clams

Add the lobster and clams, cover and cook for 5 minutes.

Add the Shrimp, Crab Legs and Sausage

Add the shrimp, crab legs and sausage, cover and cook for 2 minutes.

Turn Off The Heat And Add The Corn

Add the corn, cover the pot and let everything soak in the hot broth for 6 minutes.

Drain And Serve

Drain the broth and pour the seafood boil onto a large table covered with newspaper or a disposable tablecloth, or transfer everything to large platters.
Discard the spice pouches and any clams that haven't opened.
Serve immediately with the remoulade sauce on the side for dipping.

Notes

Buying seafood: Fresh or frozen seafood works very well for a seafood boil. Defrost frozen shrimp, lobster and crab in the fridge overnight before cooking.
Shrimp: Use raw, shell-on shrimp. I especially like EZ-peel frozen shrimp because they're already deveined and easy to peel at the table. Don't use precooked shrimp for this recipe.
Using Frozen Lobster and Crab: If buying frozen lobster or crab, check the package to see whether it's raw or precooked. The cooking times in this recipe are based on raw seafood. If you're using precooked lobster or crab, add it to the pot at the very end, with the corn, so it heats through without overcooking.
Sausage: Use a smoked sausage that's already fully cooked. Kielbasa is my first choice, but Andouille or chorizo also work well.
Potato Size and Timing: Cooking times can vary slightly depending on the size of the potatoes. This recipe is timed for baby potatoes. Cut larger potatoes in half so they'll cook in the allotted time.
You'll find more tips, photos and my Seafood Boil Timing Chart in the post above.
Nutrition Information: We do our best to provide accurate nutrition values using an online nutrition calculator. Our nutrition information should only be used as an approximation.

Prep Time: 40 min
Cook Time: 25 minutes
Category: Dinner
Method: boil
Cuisine: Cajun