Easy Seafood Boil at Home
Ingredients
- 4 quarts water
- 3 tablespoons Old Bay seasoning
- 1 whole lemon, halved
- 1 head of garlic, halved crosswise
- 1 tablespoon salt
- 2 bay leaves
- 1 lb large shrimp, shell-on
- 1 lb snow crab legs
- 1/2 lb clams, scrubbed
- 3 ears of corn, cut into thirds
- 1 lb baby red potatoes
- 12 oz smoked andouille sausage, sliced into rounds
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Fill your largest stockpot with 4 quarts of water over high heat. Add Old Bay, salt, bay leaves, halved lemon, and halved garlic head. Bring to a full rolling boil and let it cook for 5 minutes to build the flavor base.
- Add the baby red potatoes. Cook for 10 minutes until just fork-tender.
- Add the corn and sliced sausage. Cook for another 5 minutes.
- Add the crab legs and scrubbed clams. Cook for 3 minutes. Discard any clams that do not open after cooking.
- Add the shrimp last. Cook for 2 to 3 minutes only, until they turn pink and curl into a C shape. Do not overcook.
- While the seafood drains, melt butter in a small pan over medium-low heat. Add minced garlic and cook 1 minute without browning. Stir in smoked paprika and cayenne. Remove from heat and stir in parsley.
- Spread everything onto a newspaper-lined table or large sheet pan. Pour the garlic butter over the top. Serve immediately with lemon wedges and plenty of napkins.
Notes
Add the shrimp last and pull them the moment they turn pink and curl into a C shape — even 60 seconds too long makes them rubbery and there's no fixing that.