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Ultimate Seafood Boil Recipe

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Tired of searching for the perfect seafood boil at a restaurant? Make your own ultimate seafood boil at home! With my seafood boil recipe and Creole garlic sauce, you’ll never have to search for the best seafood boil again.

A platterful of lobster, crab, shrimp, corn, and potatoes covered in zesty garlic butter. This homemade seafood boil has all your favorite seafood and Creole flavors.

It’s officially fish fry season, Cousins—and you know what that means, right?! It’s a MUST that your seafood boil recipe is ON POINT! If you’ve been following me for a while, you’ll know I shared a seafood boil recipe quite a few years back. Since then, I’ve stepped up my game and want y’all to step up with me! So today, I am introducing my new and improved ultimate seafood boil recipe, homemade on the stovetop.

Like my old recipe, I will not be making this deliciousness outside. I will also be using more seafood! I will still be using crab and shrimp, but I will be tossing in lobster tails as well. Once the seafood boil is done, we will drizzle some delicious Creole garlic sauce all over the crab, tender potatoes, fresh corn, lobster, shrimp, and andouille sausage. Is your mouth watering yet?!

What Is a Seafood Boil?

A seafood boil is exactly what it sounds like—a variety of seafood boiled in a flavorful broth with tons of seasoning. Seafood boils have a rich history that spans back centuries, and just about every region has its own variations. From the type of seafood used to the cooking method, seasonings, and even the added vegetables, there’s an endless combination of ingredients you can toss together to make a homemade seafood boil.

But what makes the ultimate seafood boil recipe? Well, Cousins, let me show you!

Seafood Boil Ingredients

A seafood boil made with corn, potatoes, lobster tails, crab legs, sausage, and shrimp served on a large white platter.

So, what goes into a seafood boil? Tons of stuff! I’m going to break down the main ingredients into a few different parts. I’ll warn you, there’s a lot of ingredients. But the best part is that they’re simple ingredients, a lot of which you likely already have on hand (especially if you’re a regular cook like me). So, here are the main ingredients you need for the ultimate seafood boil recipe.

The Seafood:

  • King Crab Legs: I usually cut the crab legs in half to make them fit better in the pot.
  • Crab Claws: claws tend to have more meat than the legs, so I like using them when feeding a crowd.
  • Jumbo Shrimp: I prefer peeled and deveined shrimp. We want clean shrimp in this recipe!
  • Lobster Tails: the yummy delicacy is totally worth the expense in this seafood boil recipe!

The Vegetables:

  • Sweet Corn on the Cob: cut the cobs in half to save room in the pot. You can also use frozen corn instead of fresh!
  • Potatoes: I use Russet potatoes, but any kind will work—red potatoes, Yukon gold, whatever you prefer!
  • Onions: I use yellow onions, but white onions or red onions would also work.

The Herbs & Seasonings:

  • Seafood Medley of Herbs: my grocery store has a seafood medley, which contains fresh Italian parsley, fresh dill, and fresh thyme. I also add bay leaves. As long as you have those herbs, you’re good to go!
  • Fresh Garlic: I use garlic in the broth as well as in the Creole garlic butter. Feel free to use fresh or jarred minced garlic.
  • Cajun Seasoning: arguably the most important ingredient! My go-to seasoning for seafood boil is Tony Chachere’s Creole seasoning, my Down By the Bayou Cajun seasoning, or my Creole Lady seasoning. Of course, Old Bay seasoning is a seafood boil classic as well.

The Extras:

You need a few other odds and ends for this seafood boil recipe that, in my opinion, are just as important!

  • Lemons: you’ll need lemon wedges for the seafood boil broth and garlic butter.
  • Andouille Sausage: adds meat, some heat, and smoky flavor to the seafood boil. If you don’t like andouille, you can use any other kind of smoky sausage you prefer.
  • Butter: and lots of it! I prefer salted butter but feel free to use unsalted.
  • Apple Cider Vinegar: used in the broth for added flavor.
  • Water: the base of the seafood boil broth. I prefer to use water and season it to my liking rather than chicken or seafood stock. (Pro-tip: keep the broth once the boil is done for a delicious homemade seafood stock.)

What other seafood can you use in a seafood boil?

You can use just about any seafood your heart desires. Seafood boils traditionally have crawfish, but I don’t use that in my recipe because I’m allergic to crawfish (I think that’s a good enough reason, right?!). However, if you love crawfish, feel free to use it. You can also use:

  • Mussels, clams, or oysters (just make sure to toss any that don’t open after cooking—those are bad!).
  • Scallops or squid.
  • Different kinds of crab legs, like snow crab legs, blue crab, or Dungeness crab legs.
  • Imitation crab meat.
  • A frozen seafood medley from the grocery store (good if you’re short on time or on a budget). I prefer fresh seafood but use what works for you!

What is seafood boil sauce made of?

Seafood boils usually have two different sauces: the broth the seafood is boiled in and a seasoned sauce tossed on at the end. For my seafood boil recipe, I use water, lemons, onions, herbs and seasonings, and butter for the broth. I also make a bomb.com Creole garlic butter sauce that’s made with butter, Creole (or Cajun) seasoning, and hot sauce.

How much seafood do you need per person?

How much seafood you need for a seafood boil depends on how many people you’re serving. You can easily scale up this seafood boil recipe to feed an army! You should count on 3/4th of a pound to one pound of seafood per adult and about ½ of a pound per child. Remember that shellfish like crab legs, claws, and lobster tails have less meat than their overall weight. For example, a pound of crab legs will yield about ½ pound of meat.

How to Make a Seafood Boil on the Stovetop

A large platter piled with flavorful andouille sausage, lobster tail, crab legs, shrimp, corn, and potatoes. The zesty seafood boil is drizzled with homemade Creole garlic butter.

Now, as I said at the beginning of this post, I don’t make my seafood boil outside. But, you certainly can—if you’re having a cookout and want to put on a show, toss a big ol’ pot over a propane take and let ‘er rip. Since this boil serves about five people, a large stockpot works perfectly fine for me.

If you want to see exactly how I make my ultimate seafood boil, be sure to watch my video tutorial below. I walk through the whole process step-by-step for you visual learners.

For complete instructions, read on! You can print the recipe card below with the exact measurements and directions.

Here’s how to make a homemade seafood boil:

  1. Start with the broth. We’re using a lot of water, which takes a hot minute to come to a boil. Gather the ingredients for the seafood boil broth—lemon wedges, herbs, garlic cloves, and butter. Place everything in a large pot, add the apple cider vinegar and Creole seasoning, then add your water. Bring the water to a boil over high heat. When it’s come to a rolling boil, turn it down to medium and let the broth cook for 45 minutes.
  2. While the broth is cooking, prep the seafood, vegetables, and sausage. Make sure everything is nice and clean, chop up the sausage and potatoes, and shuck and cut the fresh corn cobs.
  3. Next, it’s time to boil! Fish those aromatics out of the broth as much as you can. If you leave some lemons and onions in there, it’s not the end of the world! Then you’ll start adding the seafood, sausage, and vegetables, starting with what needs to cook the longest.
  4. Add the andouille sausage and fresh corn. Let this cook covered over medium-high heat for about 15 minutes.
  5. Next, add the potatoes and cook for about 10-15 minutes. The larger the potatoes are, the longer they will take to cook.
  6. Next, add the crab legs, crab claws, and lobster tails and cook for an additional 15-20 minutes.
  7. Finally, add the shrimp. At this time, turn the heat off. Shrimp cook quickly, so they should go in last. Let the seafood boil sit for about 10 minutes (with the heat off) while the shrimp cooks.
  8. While the seafood boil finishes cooking, make the Creole garlic butter sauce. In a small saucepot, melt a stick of butter along with minced garlic, lemon juice, hot sauce, and Creole seasoning. In addition to the Creole seasoning, I add paprika, black pepper, and parsley flakes—these are optional ingredients. I just love the red color paprika gives the sauce! Let the sauce cook over low heat for about 10 minutes.
  9. Finally, you’re ready to serve your seafood boil!

How do you serve seafood boil?

There are a few ways to serve seafood boil. You can do like I do and serve everything on a platter, drizzled with the flavorful, spicy Creole garlic butter. Or you can do the more traditional (and messy) route and dump everything out on a newspaper-lined table and dig in!

You can double the garlic butter recipe to make extra for dipping—the lobster and crab meat is amazing in that zesty sauce!

How do you store leftovers?

Seafood is pretty perishable, even when cooked, so leftovers should only be kept refrigerated for 1-2 days in an airtight container. Reheat leftovers in the oven or steam on the stovetop.

What to serve with a seafood boil?

This recipe is pretty filling on its own because we included potatoes and corn! However, you can serve seafood boil with sides like simple rice, garlic bread, or other vegetables like okra, green beans, etc. You could also pair it with mac and cheese, fresh greens, or collard greens.

So, are y’all ready to make my ultimate seafood boil? Check out my video tutorial, and be sure to print the recipe below! If you made this recipe and loved it,  leave me a comment below! Don’t forget to follow along with all things Rosie and I Heart Recipes by following me on Facebook, Instagram, and Pinterest, and check out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.

A platterful of Creole seafood boil sits on an outdoor picnic table. A variety of seafood—crab legs, lobster, and shrimp—is cooked with corn, potatoes, and Creole seasoning.

Ultimate Seafood Boil

This seafood boil is the best of the best. Tender lobster, shrimp, crab, tons of veggies and a delicious creole garlic seasoning, you'll make the whole party happy with this easy recipe!
Watch Video Print Recipe Pin Recipe
Course Main Course
Cuisine Cajun, Creole, Seafood
Keyword Seafood Boil
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 8 servings

Ingredients

Seafood Boil Broth:

  • 16 cups water
  • 2 large lemons sliced
  • 1 medium size yellow onion sliced
  • 3 sprigs fresh Italian parsley
  • 2 sprigs fresh thyme
  • 3 sprigs fresh dill
  • 6-8 cloves garlic
  • 1 stick salted butter
  • 1 tbsp apple cider vinegar
  • 2 tbsp creole seasoning

Seafood, Sausage, & Vegetables:

  • 3 lbs. king crab legs
  • 2 lbs. jumbo shrimp peeled & deveined
  • 1 lb. crab claws
  • 4-6 lobster tails I used 4 oz lobster tails
  • 2 lbs. andouille sausage or your favorite smoked sausage sliced
  • 8 ears of fresh corn each cut into 3 parts
  • 5 medium potatoes I used russet potatoes

Creole Garlic Butter Sauce:

  • 1 stick salted butter
  • 3 tbsp mild hot sauce
  • 1 large lemon juice only
  • 1 ½ tbsp minced garlic
  • 1 ½ tsp creole seasoning
  • 2 tsp paprika
  • 2 tsp parsley flakes

Instructions

Make the Broth:

  • Make sure that all the seafood, herbs, and etc are nice and clean.
  • Slice up 2 large lemons and one large onion, then toss them into a large pan.
  • Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
  • Now add 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning into the large pot.
  • Pour in 16 cups of cool water and place the pot over high heat.
  • Bring the water to a boil, then turn the heat down to medium high.
  • Let cook for 45 minutes.
  • Fish out all the herbs, lemons, onions, etc. (or as much as you can), and reduce the heat to medium.

Add Sausage, Veggies, and Seafood:

  • Add in the andouille sausage, and corn. Let cook for 15 minutes.
  • Next add in the potatoes, and cook for 10 minutes.
  • Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
  • Now toss in the shrimp, and turn the heat off! Let sit for 10 minutes.

Make Creole Garlic Butter Sauce:

  • While the seafood boil is sitting, we can make our creole spiced garlic sauce.
  • Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a saucepan, and place it over medium heat.
  • Once the butter is melted, stir the ingredients and reduce the heat to low.
  • Let cook for 10 minutes.
  • You can pour the sauce over the seafood boil or use for dipping.
  • Enjoy!

Video

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!
© 2023 I Heart Recipes
Recipe by: I Heart 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. 5 stars
    Omgoodness Rosie, this recipe is awesome. Thanks so much for sharing. I can hardly wait to use this recipe for my Seafood Boil.

    Reply

  3. Hi Rosie,

    I’m so excited about this recipe that I think I’ll make it for Father’s Day! How many will the recipe serve?

    Reply

  4. 5 stars
    This looks delish; I can’t wait to make this.
    Being that it’s summer time do you have anything similar for the grill.

    Reply

  10. Rosie all of your food looks delicious!!!! I cant want to try them! Girl you have it going on. Your house stay full!

    Reply

  11. Sweet baby jesus.I made this today for father’s day I had my Old school RnB playing and I swear when it was done my husband wanted to marry me all over again…This and Strawberry Short cake is his favorite.Thank You I will be coming back for more recipes.

    Reply

    • 4 stars
      I just made this and baby let me tell you, it was amazing. This was my first time making a seafood boil and everyone loved it!!!

      Reply

  12. 5 stars
    Thank you!!! I made this last night for friends and got rave reviews and The creole garlic sauce was loved by all!! Delicious!!

    Reply

  13. Did you also use cracked black pepper? I don’t see it listed but the photo looks like it. I made this yesterday without the lobster and it’s a hit!

    Reply

  14. Hey, thank you for the recipe. I know this is not an exact science but how many servings would you say this covered?

    Reply

  15. Rosie I made your seafood boil yesterday and I must say it was the bomb, best flavor ever. I will continue to use this recipe.

    Reply

  16. 5 stars
    Great videos, recipes and information….no loud music, no theatrics, all the facts…..very nice.
    We live on the east coast where seafood is plentiful so “low country boils” are held often.
    They also include potatoes. I like your version and expect it to be fit for a king w all that lobster …

    Reply

  17. 5 stars
    This recipe is killer. Thank you.
    One note (as someone previously naive to the existence of seafood boils). Nowhere do you mention draining the stock out. I originally thought it was intended to be a stew until I saw your video.
    On the plus side, if you save the liquid it makes for a killer seafood risotto.
    Thanks for the recipe!

    Reply

  18. I’m going to do a seafood boil for my husbands 30th birthday in 2 weeks and have been scouring the web for a recipe. The photos and videos are amazing and I can’t wait to make this for the party!!! Girrrrrrrl you’re going to make me into a cooking fool!! Thank you!!!!!

    Reply

  19. Rosie, this is an excellent recipe. I kinda combined both of your boil recipes for Labor Day dinner and my family and friends are still talking about how good it was! Best, Glenda

    Reply

  20. Hey GIRL! I’m so excited I’m doing this for Christmas tomorrow. This will be my first time ever doing a seafood boil. I chose yours because it looks so awesome and simple. I do wonder if using the creole seasoning will make it too spicy. I’m making it for my hubby and young children and we are not spicy eaters. I do plan to leave the hot sauce out. If it is spicy, do you have another alternative? Help a sister out lol!!

    Reply

  21. 5 stars
    Rosie!!!!! Girl this was the first time I’ve ever done a crab and shrimp boil and from this point forward I won’t cook it any other way! That Creole Garlic Butter recipe was the greatest!!! Everyone left my house happy tonight!!! Thank you Rosie!

    Reply

  24. 5 stars
    Just made this for the family for Good Friday! It was BOMB! The lobster was a little over cooked, but I can make an adjustment to the time next time. Thanks for this recipe. I’m keeping it forever! 🙂

    Reply

  25. Watched your seafood boil and loved it.. yes u can come to my house and do a seafood boil….l am orig. from N.H. So know sea food boils but yours looks fantastic….thank you. Jean &David Skarlupka. Pelican lakeWi. 54463

    Reply

  26. 5 stars
    I don’t see my comment so I’m reposting it. I just finished making it, not only does my house smell amazing, my family loves it . Thank you so much. This is my first time making a seafood boil and I nailed it !!!
    Dayna from Milwaukee, WI

    Reply

  27. I just finished making this recipe. It was so good and thank you so much for sharing. I am getting into cooking new things since I have to cook during this quarantine.

    Reply

  28. OMG! Tried this recipe today and wolla!!! YUMMY.. pretty expensive but worth it. My family enjoyed it. Thank you for sharing.

    Reply

  29. 5 stars
    This recipe was BOMB!! This was my first time making a seafood boil and I just so happened to stumble across Rosies recipe. Everyone was raving about how delicious it was and “how we needed to make it again”. Definitely a recipe to keep for the books and I loved how it was super descriptive on all the steps and love the video. Thanks again Rosie! 🙂

    Reply

  30. My daughter’s 23rd birthday is today. Since we’re under Shelter at Home and she can’t go to her favorite restaurant The Boiled Crab in Sacramento CA, I’m doing it for her at home. I can’t wait to attempt your recipe! Looking forward to looking like an Awesome Mom! Lol. Thank you. Pictures and results to follow. God Bless You!

    Reply

  31. 5 stars
    ROZAY!!! This recipe is scrumptious!!! My daughter’s 12th birthday want of a seafood boil and it was fulfilled to the 12th Power!! Thanks for sharing and that ring is Plush!! #RosieUnified

    Reply

  33. 5 stars
    I made this and let me tell you simply divine! Love all the notes in each flavor. I added mussels instead of lobster! The best mussels I’ve ever had. Thanks for sharing your love of cooking!

    Reply

  34. 5 stars
    I have been using this recipe since February 2019. This is one of the best and easiest ones I know. 100% would recommend!!!!

    Reply

  36. I. Am trying this tomorrow- can I use Old Bay Seasoning instead of Creole- same measurement?

    Thank you – so looking forward to trying this

    Reply

  37. 5 stars
    Tried this recipe and my family LOVED it, so do I. Today is my birthday, and NO I am not going to a restaurant, my oldest son is making this recipe for mom, it’s all I wanted. It’s one of the best recipes in my repertoire. And it will be a family favorite indefinitely. Thank you so much for it!!!

    Reply

  41. Hi Rosie this looks delicious and since I can’t go to South Carolina this year due to the pandemic I want to try. My husband had throat cancer and he can’t do real spicy is creole just the taste or will it be spicy I thought maybe I could put in a little Creo and then athe Bay seasoning how much Would I put in for 16 cups of water.. Thank you in advance for responding ahead of time Linda

    Reply

  42. 5 stars
    My son is headed back to university and this was our final family dinner for a while. Thank you so much.
    t was a triumph. The garlic butter is a key step and really made to the dish. Many thanks.

    Reply

  45. Always wanted to do a good boil and this was it. The Creole butter really made it. Did it without the crawfish, we’ll try that next time. it was still great and I thank you very much for the recipe.

    Reply

  46. This looks to be the best recipe I have found and am anxious to try it. I do need to double it though. Do you think this receipe would work if I used a clam steamer pot? I have 2-19qt pots I could stack on the bottom pot that would contain the broth. Thank you!

    Reply

  47. I have been looking for an recipe to make a seafood boil for two when I stumbled on to your recipe. It looks delicious but too much, I was thinking if I used half the ingredients would it come out the same?

    Reply

  48. 5 stars
    I got rave reviews for this recipe!!! We are camping at the beach and I wanted to make a special dinner for my husband. Eatting seafood at the beach always makes us feel like it’s the fresh “catch of the day.” The only slight tweaks I made were to cut the hot sauce back by 1 tbsp and then I added 2-3 Bay leaves. My family went crazy for this recipe!! They Love-Love-Loved it!! Thank You so much for sharing an amazing recipe!!

    Reply

  49. 5 stars
    Rosie I’m going to have to try this recipe, it looks amazing.

    Please don’t take this the wrong way but I LOL every time you say creole.

    Reply

  52. I tried this for my Halloween party and is was the bomb. One of my close friends has a video shoot tomorrow evening and he wants me to make this for his guests and I. He loved it that much. Thanks for the recipe.

    Tony

    Reply

  55. I love love seafood boils. I believe I first followed you from a seafood boil you made and have been loving your recipes for other things ever since!

    Reply

  58. Definitely has my mouth watering! I be putting this recipe to good use real soon! Maybe this will be on the Thanksgiving menu, if I can wait that long.

    Reply

  60. I love seafood boils. The recipe and pics look delicious. I would love to try your recipe along with your seasoning.

    Reply

  63. 5 stars
    This recipe is just what I have been looking for and can’t wait to try it, I know it will be a HIT for my family. We love seafood so much! Thank you Rosie❤️

    Reply

  68. Looks really yummy . I’ve never made a seafood boil. Would love to try, using your recipe. I have the glass of wine in hand already

    Reply

  69. 5 stars
    I love seafood , that’s actually all I’ve been craving these days ( I’m pregnant and all I seem to have a taste for is spicy seafood boils ) my favorite part of the seafood boil is always the corn on the cob. I eat that before I tackle the actual seafood. I would love to try your seafood seasoning.

    Reply

  70. 5 stars
    Hey cousin! I would love to try your seafood boil seasonings. I absolutely love a good seafood boil at home. Thanks for providing awesome and easy to follow recipes!

    Reply

  71. 5 stars
    My boyfriend has been wanting to have a seafood boil! Definitely can’t wait to try it! I’m a Maryland girl so you know we do seafood BIG!!

    Reply

  80. I can’t wait to make this!!!! I’m so glad someone finally listed the ingredients in their butter sauce. This is the type of meal we make on the weekend. I’ll be making it on Friday….Thank you cousin Rosie

    Reply

  88. I am supposed to leave a comment on here to let you know about The Rosamae Spice Giveaway. I would like this spice if I can get it. Thank you for sharing this. I have seen this seasoning advertised a lot. Got to check it out!

    Reply

  89. 5 stars
    Listen I found you 4 years ago when I was pregnant with my Son. I live by your recipes every single day. This crab boil recipe is the best hands down. It’s the sauce for Me lol….
    This has been a hit in my household for years…. Thank you so much for sharing your amazing recipes I really appreciate you. You’re an ray of Sunshine for sure… Much Love & God Bless

    Reply

  90. Cousin…I know the ancestors are with you every time you get to rattling pots. This looks amazing. I can’t wait to try this for my son’s birthday.

    Reply

  95. 5 stars
    I can’t wait to try this! My son loves your collard greens & cabbage recipe. And I’ve tried so many of your recipes! Can’t wait to try this one also!!!

    Reply

  97. I love all your recipes! I live alone and I’m not a very good cook but every time i follow your recipes i feel like I’ve outdone myself!

    Reply

  98. Seafood boil sounds so simple. Yet, mine hasn’t came out just right yet!! I can’t hit that sweet spot ya know?! Would love to try your take on seasonings!

    Reply

  99. 5 stars
    Leaving a comment from your Facebook post for the Rosamae Creole Seafood Boil Seasoning prize. All your recipes look really yummy!!

    Reply

  100. 5 stars
    My husband loves a good seafood boil. I can’t partake because of allergies but I will have to use this recipe for him the next time I make one for him. The ones from the box always have the whole house sneezing it’s so strong. Thank you for sharing.

    Reply

  102. Oh, this is right up my alley. I am the only one in my household that likes seafood. I have been trying to get a seafood boil recipe for the stovetop because it would be easier for me, thank you!

    Reply

  104. 5 stars
    This seafood boil looks amazing. I most definitely can’t wait to try it. I know my family and I are going to love it! Thank you for sharing!!

    Reply

  105. 5 stars
    Me and my 6 year old(yes 6 year old lol) love this recipe. We literally have a girls day 2x a month and she hurries through the games and stuff because this be our dinner lol.

    Reply

  107. 5 stars
    Dearest Rosie,
    I was just wishing for a great Seafood boil recipe! Thank you for sharing this scrumptious delight with us. I can now proceed with confidence that I will be servicing a gourmet dish. Thank you for all the fun post on Facebook as well! Blessings!

    Reply

  111. I’ve never had it, but I want to! I’m just afraid of not seasoning it correctly and wasting my money. Lol.
    Can’t wait to try this recipe!

    Reply

  112. I absolutely LOVE seafood and have been eating crab legs since two according to my mommy!‍♀️ I love to apart of the lucky 3 to get a pack of your Rosamae Creole Seafood Boil Seasoning! Even if not chosen Thanks for sharing your amazing recipes with us! ❤️

    Reply

  117. 5 stars
    I’ve yet to try one of your recipes that I didn’t LOOVVEE! Your baked snow crab and this recipe are my favorite “girls night in” treat! So YUMMY! Thank you so much for the wonderful meals you’ve taught me to create!

    Reply

  119. Rosie, I’m so mad at myself! I should’ve known you had a bomb a… recipe for a seafood boil and I used a store brought one and was sooo disappointed. I’m definitely going to have try yours next weekend.

    Reply

  121. 4 stars
    My family is from Louisiana so I always appreciate real Cajun food that is more than cayenne pepper and old bay!! I will definitely try this when crawfish season comes!!

    Reply

  122. 4 stars
    My family is from Louisiana so I always appreciate real Cajun food that is more than cayenne pepper and old bay!! I will definitely try this when crawfish season comes!! Thanks for this!!

    Reply

  123. 5 stars
    This recipe looks amazing! I cannot wait to try it. My girlfriends and I are planning a Ladies Night, and I’m thinking this is the perfect dish to enjoy alongside a few bottles of wine, lol! Thanks for sharing.

    Reply

  131. I am going to fix this for my nephews for Thanksgiving!! I can’t wait to see their faces!!! I would love to try your seafood boil seasoning!!! Can’t wait for Black Friday sale:)

    Reply

  132. 5 stars
    I Love The Creole Garlic Sauce! I Made It For My Birthday This Year but made a big Batch & everyone was asking where I Buy The Sauce From.

    Reply

  133. 5 stars
    Cousin Rosie you always come thru. I made this and your red velvet cake for a couples game night get together and we had everyone licking their fingers. Thank you

    Reply

  138. I can not wait to use your seasoning on my low country seafood boil. I know for sure the ultimate seasoning will take the boil to a level of taste unheard of.

    Reply

  144. 5 stars
    It is the best of always I love your cooking but I really need help I want to make some shredded pork barbecue from the fresh picnic I used to do this and watch my grandma do this years ago just in a big pot of water but unfortunately I cannot remember the recipe for the sauce as well please help

    Reply

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