Seafood Boil
Seafood, spice, and everything nice—this easy seafood boil is messy, fun, and made to share. Just boil, drizzle, and dig in.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2–3 ears of corn (halved)
- 1 ½ cups purple potatoes (chopped)
- 1 ½ cups smoked sausage (sliced)
- 1 red onion (quartered)
- 2 bay leaves
- 1 head garlic (halved)
- ½ cup celery (chopped)
- 1 orange (juiced (include peel))
- 1–2 lemons (juiced (include peel))
- 2 ½ tbsp salt (or to taste)
- 2 tsp lemon pepper
- 1 tbsp paprika
- ½ tsp cayenne pepper
- 2 cups raw shrimp
- 1 cub crab legs
- 1 cup crawfish
- 17 cups water
- ¼ cup butter
- 2 tbsp cornstarch
- splash of cold water ((for slurry))
Instructions
- 1
In a large pot, bring 4 litres (17 cups) of water to a boil.
- 2
Add onion, garlic, celery, bay leaves, orange and lemon juice (with peels), salt, paprika, lemon pepper, and cayenne.
- 3
Simmer for 30 minutes to infuse flavour.
- 4
Add chopped potatoes and corn. Boil for 10 minutes.
- 5
Add sliced sausage. Cook for 7 minutes.
- 6
Add shrimp, crab legs, and crawfish. Boil for 6 minutes or until seafood is just cooked through.
- 7
Ladle out 1 ½ cups (≈400 ml) of the hot broth into a bowl.
- 8
Stir in butter until melted.
- 9
Mix cornstarch with a splash of cold water. Stir slurry into the hot broth to thicken.
- 10
Drain seafood and vegetables. Arrange on a platter or tray.
- 11
Drizzle sauce on top or serve on the side. Serve hot.