Southern Seafood Boil

A seafood boil more than a meal in the South, it’s a tradition. Grab your favorite seafood, potatoes, sausage, corn, and onions for this easy & fun one-pot meal.

It’s officially spring season which usually means the start of outdoor eating. A seafood boil is the ultimate outdoor feast. 

Why You Should Make A Seafood Boil

• Boils are meant for sharing. They’re a great social food. Serve a seafood boil the next time you’re having a small family or friends gathering. 
• They’re easy to make & fun to eat! The best part…clean-up is minimal! 
• You can tailor them to your liking. Use your preferred seafood!

Check out our post on What is a Seafood Boil for additional commentary and tips.

Ingredients For This Seafood Boil

• Seafood: 2 pounds of your favorite seafood. 
• Old Bay Seasoning: 1/3 cup of Old bay seasoning plus more to sprinkle on top before serving. 
• Smoked Sausage: Your preferred smoked or cooked sausage. Use an andouille sausage for more flavor.
• Potatoes: 2 pounds of waxy potato like red potatoes. Leave them or cut them in half.
• Corn: 3-4 Ears of frozen corn, cut in half. I use frozen corn.
• Onion: One large onion, chopped.
• Lemon: One large lemon, cut in half.
• Garlic: 2-3 garlic cloves (leave whole).

What Is A Seafood Boil?

A seafood boil is a one-pot recipe consisting of seafood, potatoes, sausage, and corn. You will find seafood boils throughout the South, with different regions having their own unique spin. Out of the Carolinas we have low-country boils. Louisiana brings us crawfish boils. This recipe is for a generic seafood boil that you can tailor to fit your personal preferences.  

Common ingredients for a seafood boil include seafood (usually shell fish), corn, potatoes, sausage, and Old Bay seasoning. Having said that, one thing I love about seafood boils is that you can really make it your own. It’s one of those recipes where everyone has their own version. The same concept applies for the flavor profile. Different regions and recipes use different seasonings in their seafood boils. A common seasoning is Old Bay which is what I used here. 

Traditionally seafood boils are cooked in a large pot that’s heated by propane. I understand that most people will not have this appliance (including me) so this version is done on the stove-top. 

How To Make Seafood Boil

In order to cook a seafood boil, you will need a large to extra-large pot. I use a 16-quart stock pot. Once all the food and water is added, the pot will be very full. The seafood is added last because seafood cooks quickly in boiling water. After everything finishes cooking, drain the liquid and serve.

1. Fill a large stockpot with the water. If you don’t have a pot large enough, or use 2 pots and divide the ingredients in half.
2. Add the Old Bay seasoning, garlic, lemon, and bay leaves. Bring to a boil.
3. Add the red potatoes, sausage, and onion to the pot. Return to a boil. Cook 10-15 minutes or until the potatoes are tender.
4. Add the seafood & corn. Cook 5-10 minutes or until the seafood is cooked through.
5. Drain the food through a colander & discard all the liquid. Serve on newspaper or a platter. 

What Type Of Seafood To Use

Technically you can use your preferred seafood for this recipe but some work better than others. I suggest you stick to shellfish. Shell-on shrimp, crab, crawfish, lobster, clams, and mussels all work well in seafood boils. You can use frozen and pre-cooked seafood without making any modifications to the recipe. 

How To Serve This

Traditionally a seafood boil is served by pouring the food out on a table lined with newspaper. It’s fun plus it makes clean-up a heck of a lot easier. I understand some people do not like to eat off of a dirty newspaper. You can also serve this seafood dish on a platter!  

Tips For This Recipe

• In place of water use broth or even beer.
• Yes, you can use frozen seafood, stir them in at the end of cook time same as you would raw.
• If you don’t want to use store-bought Old Bay seasoning, use the homemade blend in the recipe box.
• Store leftovers in the refrigerator for up to 3 days.

Other Seafood Recipes You May Enjoy

Best Gumbo Recipes
Fried Catfish
Shrimp & Grits
Seafood Paella
Herbed Salmon
Baked Cod in Foil
Grilled Cod in Foil