Indoor Seafood Boil Recipe (King Crab, Shrimp, Clams & More)

This indoor seafood boil has king crab, shrimp, clams, sausage, potatoes, and corn—all simmered to perfection in a seasoned homemade broth. Today, we’re bringing the boil indoors with all the flavor and none of the hassle!

If you’ve ever had a traditional seafood boil in Louisiana, you already know it’s more than just a meal…it’s a whole event! My indoor seafood boil recipe brings the celebration indoors, right to your stovetop. It’s perfect for holidays, family get-togethers, or when you’re feeling the need for just a little extra.

This indoor-friendly seafood boil is simple. No propane tanks, no fancy seasoning packets, and no fuss, just a big pot and delicious ingredients. Customize it with your favorite seafood, sausage, and any extras your family loves. Dump it out on a newspaper-covered table and watch family-style magic happen!

Don’t miss the step-by-step indoor seafood boil tutorial video below! I’ll walk you through everything you need to know. Cousin Rosie wants you to feel confident in the kitchen!

The Seafood Boil Experience

I remember when I was younger and was in Louisiana for the first time. I want to say that we were there for about a week for a family reunion. I’d never eaten so much seafood in my life! Before my visit there, I had NEVER heard of catfish, and I 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 talkin’ and fussin’ over the pot. I was in the way of the cooking, but I just had to see what was in the darn pot. I could see crawfish, crab, corn, various sausages, and shrimp of all different sizes. When the food was ready, cousins would dump all of the deliciousness on a newspaper-lined table, and everyone would dig in. It was nonstop! They just kept cooking, and cooking… until I couldn’t eat anymore. I believe I fell asleep at the table…next to it!

When we returned home to Washington, the luxury of regular outdoor fish fry and seafood boil parties was 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, though now we definitely added catfish to our routine. In the summertime, some people make the seafood boil outdoors, but it’s a whole THING! As I got older, I decided to do my own boil…but indoors so I could have it whenever I wanted!

Ingredients for this Indoor Seafood Boil Recipe

Making your seafood boil indoors is entirely doable. If you have a nice big pot, you’re already halfway there! You don’t need special gadgets, just a big pot. As for the seasoning, I don’t use any store-bought bottled stuff because I prefer making my own. When you make your own “boil,” you’re in control! You can add more or less of whatever you want, baby!

For my indoor seafood boil, I keep it simple for two reasons: cost and simplicity. You can add more ingredients if you like, but if it’s easy and affordable, you can enjoy an indoor seafood boil more often!

• Seafood: I’m keeping this pretty open to interpretation. You choose the seafood you love. For me, it’s usually king crab legs, white-tail shrimp, and Venus clams, but go with the shellfish that speaks to your heart (AND your stomach of course).
• Meat: Again, pretty general here. I go with smoked sausage (beef, pork, chicken, or whatever I have on hand). You can experiment with different types of sausage depending on your preferred spice levels and flavors.
• Corn on the Cob: Corn on the cob is a seafood boil staple, whether it’s for indoors or out. I break the cobs in halves or thirds so everyone gets a little bit in every helping.
• Potatoes: Golden potatoes work best here. They’re waxy, and their texture can withstand boiling well with the other ingredients. You can also use red potatoes if that’s what you have. Chop ‘em up into uniform-size pieces (4ths or 6ths), so they cook evenly.
• Onions: Onions are a must for flavor! White or yellow onions work best here. Slice them into large-ish pieces before they go into the pot.
• Garlic: More flavor! Garlic makes it all come together with that authentic Southern kick we all love.
• Flavor: Flavor-makers are also open to personal preference. Butter and lemon are musts, but then feel free to add seasonings such as Old Bay, parsley, red pepper flakes, and bay leaves.

Can I follow the same instructions for an outdoor seafood boil?

You betcha! If you have a large outdoor setup with a propane burner and boil basket, you can absolutely use this same recipe. Scale up the ingredients if you’re feeding a crowd of ALL your cousins, and keep a close eye on your cooking times. Outdoor seafood boils tend to run a bit hotter and faster (test those potatoes and your sausage before adding the seafood). Don’t forget…dumping it all out on a newspaper-covered table is half the fun!

What kind of pot should I use for this indoor seafood boil?

The bigger, the better, baby! A large stock pot (at least 8 quarts) works best. Pick the biggest one you’ve got on hand. If you’re cooking for a crowd, you may need to do it up in batches. Don’t worry too much about other fancy equipment. Not much is needed other than a pot that’s deep enough to hold everything with plenty of room to simmer. If your pot happens to have a strainer insert, even better for scooping it out later (but totally optional).

Can I use frozen seafood?

You sure can! It’s easier and often cheaper to use frozen seafood, but be sure it’s fully thawed before cooking. Frozen shrimp, crab legs, and clams are all fine, but thaw them in the refrigerator overnight (or run them under cold water for a short time if you’re in a hurry). Tempted to throw them in straight from the freezer? Avoid it if you can. Cooking shellfish from frozen can throw off your timing and result in a rubbery texture, which we don’t want!

Can I swap out ingredients that I don’t like?

Absolutely. The beauty of the seafood boil is that it’s SO flexible. Not a fan of clams? Leave ‘em out. Prefer kielbasa over smoked sausage? Go for it! Add extras like crawfish, scallops, or mussels if you want. The broth and cooking method stay the same, but add whatever ingredients make your heart happy.

Indoor Seafood Boil Tips

Cousins, you know I ain’t gonna leave you hanging without some Cousin Rosie tips! Here’s what you need to know to make an indoor seafood boil to remember:

• Use a BIG pot. I’ll say it again: choose the biggest pot you’ve got in your house. There are no other special tools needed for an indoor seafood boil — just a pot with plenty of space!
• Skip the cans and jars and make the broth yourself. Homemade boil liquid is everything to an authentic seafood boil (whether it’s indoors or out).
• Taste-test the broth before adding seafood. Taste a little spoonful of the liquid and adjust your seasonings before adding the crab and other shellfish to the mix.
• Steam the clams on top of the pot. Don’t boil them down into the mix, or the shells can detach, and you’ll lose your clams to the very bottom. Once those little shells pop open, the clams are done.
• On that note, toss out any unopened clams. If they don’t open up during the steaming process, they weren’t good to begin with.
• Serve your indoor seafood boil with an array of delicious condiments. Lemon wedges are a must. Hot sauce is life. Include some crusty bread or garlic toast and extra melted butter (or, better yet, garlic butter) for dipping!

Watch the Indoor Seafood Boil Video Tutorial

Give the indoor seafood boil a try, and please be sure to watch the video tutorial as well! It walks you through each step so you can boil like a pro.

Seafood Boil Recipe

Ingredients

• 2 lbs King Crab legs (you can use whatever crab you’d like)
• 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 cobs of corn cut into small sections
• 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

1. In a large pot, add butter, water, lemons, onion, garlic, Old Bay, parsley, red pepper flakes, and bay leaves. Turn the heat to high and boil for 30 minutes.
2. Reduce heat to medium and add smoked sausage and potatoes. Let it cook for 15 minutes.
3. Add the corn and taste the broth. Adjust seasonings if needed.
4. Add the crab legs once the potatoes are tender.
5. Steam the clams on top of the pot (don’t boil them!). Once shells open, remove and set aside. Discard any that don’t open.
6. Add shrimp (I left the shells on but removed the veins).
7. Turn off the heat, stir, and let everything sit for 3–5 minutes.
8. Remove food from the pot and plate it up (or dump it out on a newspaper-covered table)! Reserve broth.
9. Toss the clams back in the pot to soak up some flavor, then add them to the platter.

More Seafood Recipes You’ll Love from I Heart Recipes

An indoor seafood boil is just as delicious as an outdoor one. You can serve it up in all kinds of weather, and it’s perfect for parties and gatherings. If this recipe has you hankering for seafood, don’t miss these delicious recipe ideas:

• Seafood Lasagna Recipe
• Seafood Cornbread Dressing
• Seafood, Chicken, and Andouille Sausage Gumbo
• Seafood Louie Pasta

Last Step!

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