A seafood boil never fails to please. With ingredients like shrimp, crab legs, and lobster, seafood-lovers will be RSVPing real fast to your boil. For a perfectly cooked seafood boil, the order of when to add ingredients is everything. As a Louisiana girl, I’ve got this pacing down to a science after many holidays as sous chef for my favorite boil masters (what I call the cool people who host boils year after year). While boils in Louisiana are mostly crawfish boils, the same boil method applies here too.
From when to add the veggies or when to drain, this recipe will help you nail the perfect cook times. The result is a succulent spread of tender seafood, corn, mushrooms, and potatoes that will make you want to crack open a beer and dig in!
What Is a Seafood Boil Made Of?
A variety of seafood such as shrimp, crab, lobster, clams, mussels, and crawfish—along with vegetables including corn, potatoes, garlic, and mushrooms—are in a seafood boil. All ingredients are boiled in a seasoned broth and often served with lemon and parsley.
How Do You Make a Seafood Boil?
You’ll saute aromatics such as garlic and onion and andouille sausage. Then you’ll pour in water and add seasoning. You’ll boil potatoes, corn, and mushrooms until tender; turn off the heat; then add seafood to cook in the latent heat. Finally, you’ll drain and serve. It’s that easy!
Seafood Boil
Serves 6
Ingredients
