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All Posts / Seafood Boil Recipe

Seafood Boil Recipe

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By Rosie Published: October 11, 2014 Updated: May 5, 2024
This post may contain affiliate links.

A plateful of delicious seafood boil made with sweet king crab, tender sausage, velvety potatoes and golden corn.
Table of Contents
  1. Give this Seafood Boil a Try, and Please Be Sure to Watch the Video Tutorial as Well!
  2. Seafood Boil

King Crab, Smoked Sausage, Shrimp, Clams, Corn, and MORE in this Seafood Boil!

I remember when I was younger and had gone to Louisiana for the first time. We were there for a family reunion, and I want to say that we were there for about a week. I never eaten so much seafood in my life! Before my visit there, I had NEVER heard of catfish, and we only ate gumbo during the holidays. It was such a pleasant surprise to find out my family in Baton Rouge had seafood every day. It was nothing to them. Every day was a fish fry!

I remember when they made a seafood boil. Honey, I almost lost my mind! I remember everyone outside talking and fussing over the pot. I was in the way of them cooking, but I just had to see what was in the darn pot. I remember seeing crawfish, crab, corn, all different sizes of shrimp, different sausages, and more. When the food was done, they would just dump all of the deliciousness on a newspaper lined table, and everyone would dig in. It was nonstop! They just keep cooking, and cooking… until I couldn’t eat anymore. I believe I fell asleep at the table, or next to it!

When we came back to Washington the luxury of those fish frys and seafood boil parties were over. My family up here was not going to be outside frying fish and boiling seafood in the rain (we Seattle folks weren’t up to it)! We went back to our special occasion gumbo, but we definitely added catfish to our regular routine. In the summer time some people make the seafood boil outdoors, but it was a hassle! As I got older I decided to my own boil…but indoors!

Seafood boil simmering in a large black stock pot.

Making a seafood boil is completely doable indoors. If you have a large pot…You CAN make it! You don’t need any special gadgets, all you need is a big pot!

As far as seasoning the boil, I don’t use any store bought bottled stuff, simply because I prefer making my own. When you make your own “boil” you are in control! You can add more of less of whatever you want.

For my ingredients, I kept it simple for a couple of reasons. Those reasons being cost and simplicity. You can definitely add more ingredients if you’d like!

Give this Seafood Boil a Try, and Please Be Sure to Watch the Video Tutorial as Well!

If you enjoyed this seafood boil, check out some of my other seafood dishes!

Seafood Lasagna Recipe

Seafood Cornbread Dressing

Seafood, Chicken, and Andouille Sausage Gumbo

Seafood Louie Pasta

Seafood Boil

For your next party, make this delicious seafood boil: packed with tender sausage, sweet king crab, golden corn, and more!
Watch Video Print Recipe Pin Recipe
Course Main Course
Cuisine Seafood
Keyword Seafood Boil
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes

Ingredients

  • 2 lbs King Crab legs or you can use whatever crab that you want to use…
  • 2 lbs white tail shrimp I used 16/18 count per pound
  • 1 lb smoked sausage chopped (you can use beef, pork, chicken… use what you like babe!)
  • 2 lbs venus clams  in shells
  • 4 -6 corn on the cobs cut into small section
  • 5 medium golden or red potatoes cut into halves
  • 1 stick salted butter OR margarine
  • 1 medium onion sliced
  • 2 tbsp  minced garlic
  • 2 large lemons sliced
  • 3  tbsp old bay seasoning
  • 1 1/2 tbsp dried parsley flakes
  • 2 tbsp red pepper flakes
  • 3 large lay leaves
  • 6-8 cups water

Instructions

  • In a large pot add in the butter, water, lemons, onion, garlic, old bay seasoning, parsley flakes, and bay leaves. Turn the heat to high, and let boil for 30 minutes.
  • Reduce the heat to medium, then add in the smoked sausage and potatoes. Let the potatoes cook for about 15 minutes, then add in the corn
  • Make sure you do a taste test on the “boil” (the liquid). If it doesn’t meet your standards and more seasonings… If it does, move to the next step.
  • Once the potatoes are tender, add in the crab legs.
  • Steam the clams on top of the boil. DO NOT boil the clams in the pot, otherwise the clams will detach from the shells, and get lost in the pot 🙁  .
  • The clams are done once the shells open. If the clam shells don’t open, that means it’s a bad clam, and it needs to be tossed!
  • Once the clams are done, remove them and set them to the side.
  • Last but not least, add in the shrimp ( I left the shells on, but I removed the veins). Remove the pot from the heat, stir the ingredients, and let sit for 3 – 5 minutes.
  • Remove the food from the pot, but reserve the liquid. Place the food on your chosen platter.
  • Place the clams into the POT, and stir( to season them up a bit). Then add them to the platter.
  • ENJOY!!!!

Video

Notes

You may want to serve this with lemon wedges, hot sauce, and other condiments.
If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2025 I Heart Recipes
Recipe by: I Heart Recipes

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EXPLORE RECIPE CATEGORIESAll Posts, Christmas, Dinner, Easter, Mains, Seafood, Southern Recipes

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. sheila Feliciana says

    October 26, 2014 at 7:15 pm

    Nice everything looks clean and simple to make. Thank you

    Reply
    • Rosie says

      October 28, 2014 at 7:36 am

      Thank you!! Please give it a try! 😀

      Reply
    • Jules says

      October 15, 2024 at 11:16 am

      5 stars
      Made this last year and gonna make it on Saturday. This is a fun way to have dinner. Came out great. Thank you, Rosie

      Reply
  2. Cheryl Nelson says

    October 27, 2014 at 9:14 pm

    Thanks for sharing 🙂

    Reply
    • Rosie says

      October 28, 2014 at 7:36 am

      Thanks for coming by! 🙂

      Reply
  3. Kay says

    November 25, 2014 at 1:08 pm

    Does anyone know how many this serves?

    Reply
    • Rosie says

      November 25, 2014 at 1:10 pm

      approximately 4 people

      Reply
  4. Michael says

    December 17, 2014 at 9:39 am

    Oh, This will be a must do for Christmas Eve or NewYears dinner!!! Thanks for sharing and posting:)

    Reply
    • Rosie says

      December 20, 2014 at 8:09 pm

      Thanks for coming by Michael!

      Reply
  5. Twyla says

    January 29, 2015 at 8:23 am

    Hey Rosie…is this an easy recipe to multiply…would i just triple the ingredients if im making for alot of peopld

    Reply
    • Rosie says

      January 31, 2015 at 8:46 pm

      Yes, this recipe is easy to multiply. 🙂

      Reply
  6. John says

    July 4, 2015 at 3:54 pm

    Thanks Rosie just made us some for the 4th great eating

    Reply
    • Rosie says

      July 7, 2015 at 6:25 pm

      Thanks for giving my recipe a try John! XOXO

      Reply
  7. Patricia says

    August 15, 2015 at 1:58 pm

    Love the recipes!!!

    Reply
    • Rosie says

      August 16, 2015 at 7:13 pm

      Awesome! XOXO

      Reply
  8. Mmoreno says

    January 19, 2017 at 1:41 pm

    Thank you so much for this great recipe I’m trying it on Saturday my question is how many people does it feed I have a party of five

    Reply
    • Rosie says

      January 19, 2017 at 3:38 pm

      You may need to double it.

      Reply
  9. Dawnette says

    November 23, 2017 at 7:01 pm

    This was a great recipe . I made it for Thanksgiving and it was a hit. Thank you

    Reply
  10. Renee Alexander says

    November 30, 2017 at 8:03 am

    Rosie thanks so much for this recipe. I have been eating it twice a week for the last two months!!!

    Reply
    • Rosie says

      November 30, 2017 at 9:37 am

      Glad that you like the recipe!

      Reply
  11. Eugene E Dorsey says

    February 22, 2018 at 11:48 am

    Thanks for giving me this simple but seemingly tasty boil, can I do this dish in a 12 qt. Stock pot?
    As you see I’m new!

    Reply
    • Rosie says

      February 22, 2018 at 5:05 pm

      Absolutey! 🙂

      Reply
  12. Gerard says

    February 14, 2019 at 2:30 pm

    I’m using your recipe to make this tonight on Valentine’s day. I like how simple it is.

    Reply

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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