Seafood Boil Recipe

Inspired by Tasty Crab House

Time45m

Serves6

A mix of shrimp, crab, and sausage cooked in a spicy broth.

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Ingredients

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Seafood

1 pound Shrimp, peeled and deveined

1 pound Crab legs, thawed

Sausage

1 pound Andouille sausage, sliced

Vegetables

1 pound Red potatoes, quartered

3 ears Corn on the cob, cut into thirds

4 cloves Garlic cloves, minced

1 large Onion, quartered

Spices and Seasoning

3 tablespoons Old Bay seasoning

1 teaspoon Cayenne pepper

1 tablespoon Celtic sea salt

1 teaspoon black pepper

4 quarts Water

Method

Preparation

Prepare the Ingredients

Rinse the shrimp under cold water and pat dry. Thaw the crab legs if frozen. Slice the Andouille sausage into 1-inch pieces. Quarter the red potatoes and cut the corn into thirds. Mince the garlic cloves and quarter the onion.

Cooking

Boil the Broth

In a large pot, combine 4 quarts of water, Old Bay seasoning, cayenne pepper, salt, and black pepper. Bring the mixture to a boil over high heat.

Cook the Vegetables

Once the broth is boiling, add the quartered red potatoes and cook for about 10 minutes until they begin to soften.

Add Corn and Sausage

Add the corn on the cob pieces and sliced Andouille sausage to the pot. Cook for an additional 5 minutes.

Add Seafood

Carefully add the shrimp and crab legs to the pot. Stir gently and cook for another 5-7 minutes, or until the shrimp are pink and opaque and the crab legs are heated through.

Finish Cooking

Add the minced garlic and quartered onion to the pot during the last 2 minutes of cooking. Stir to combine the flavors.

Serving

Serve the Seafood Boil

Using a slotted spoon, carefully remove the seafood and vegetables from the pot and place them on a large serving platter or newspaper-covered table. Serve hot with melted butter and lemon wedges on the side.