• Customizable: Tailor the seafood boil to your taste by choosing
  different types of seafood,
  seasonings, and extras like corn or potatoes.
• Social Meal: Perfect for gatherings, a seafood boil is a great
  way to bring people together
  and make mealtime more engaging.
• Easy Preparation: This recipe is simple to prepare and flexible
  with ingredients, making it
  easy to scale up or down for any occasion.

Ingredients You’ll Need

• Cooking Oil: For sautéing the sausage.
• Smoked Sausage: Sliced into ½-inch pieces.
• Garlic: For enhanced flavor.
• Seasoning: Old Bay seasoning and bay leaves.
• Broth: Preferably low sodium chicken or vegetable broth.
• Water & Beer: To blend with the broth. A light beer, like a pale lager, is recommended.
• Corn: Sliced into 2-inch pieces for quicker cooking.
• Potatoes: Fingerling or Yukon Gold potatoes.
• Seafood: Pre-cooked snow crab legs and raw shrimp.
• Butter: Melted. Use salted or unsalted as preferred.
• Garnish: Fresh ground black pepper and chopped fresh parsley.
• Serving: Optionally, serve on newspaper layers with lemon wedges and hot sauce.

How To Make A Seafood Boil

1. Cook the Sausage: In a large pot, brown the sausage in oil over medium-high heat. Add
   garlic and cook for 20 seconds.
2. Add Seasoning and Veggies: Mix in Old Bay, broth, water, beer, bay leaves, corn, and
   potatoes. Bring to a boil.
3. Simmer: Reduce heat and simmer for 15-20 minutes until the potatoes are tender.
4. Add Seafood: Add crab and shrimp, cooking until done. Drain, but save 1 cup of the cooking
   liquid. Mix melted butter with the reserved liquid and pour over the seafood.
5. Ready to Serve: Lay newspapers on a table, spread out the seafood boil, and season. Garnish
   with parsley and serve with lemon and hot sauce.

• Versatility of Ingredients: Feel free to customize the recipe. Add other proteins like
  lobster, clams, or different sausages to your liking.
• Fresh Veggies: While frozen seafood works, use fresh corn for the best flavor. Don’t
  hesitate to include other vegetables like green beans or peas.
• Avoid Overcooking Shrimp: Overcooked shrimp turns rubbery. If the crab needs more time,
  remove the cooked shrimp from the pot.
• Cook Potatoes Separately: If you’re concerned about the potatoes cooking thoroughly,
  boil
  them separately and add them with the crab legs.
• Adding Heat: For a spicier seafood boil, include some red pepper flakes.
• Serve Immediately: Serve the seafood boil right away – it tastes best when it’s fresh.
  

• 2 tablespoons vegetable oil
• 14 ounces smoked sausage (like andouille), cut into ½-inch slices
• 6 cloves garlic, minced
• ¼ cup Old Bay seasoning
• 10 cups low sodium chicken broth
• 2 cups water
• 12 ounces light beer
• 4 bay leaves
• 4 ears of corn, cut into 2-inch pieces
• 1 pound fingerling potatoes, halved (or Yukon Gold potatoes)
• 1 pound precooked snow crab legs
• 1 pound fresh shrimp
• 3 tablespoons butter, melted
• Salt, to taste
• Fresh ground black pepper, for garnish
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving
• Hot sauce, for serving (optional)
• Newspapers, for serving the meal on (optional)

Instructions

1. Heat oil in a large stockpot set over medium-high heat.
2. Add the sausage pieces to the hot oil and cook until browned on all sides. Add garlic and cook for 20
   seconds.
3. Stir in the Old Bay seasoning; then stir in the chicken broth, water, beer, and bay leaves. Add corn and
   potatoes and bring to a boil.
4. Reduce heat to a steady simmer and cook, uncovered, for 18 to 20 minutes, or until the potatoes and corn are
   tender.
5. Add the crab legs and shrimp; continue to cook for 3 minutes, or until shrimp are cooked through.
6. Remove from heat and drain, reserving 1 cup of the liquid. Discard bay leaves.
7. Whisk the melted butter into the 1 cup reserved liquid.
8. Pour the garlic butter mixture over the seafood.
9. Spread newspapers over a table and arrange the seafood boil right on top of the newspapers.
10. Season with salt and fresh cracked pepper.
11. Garnish with parsley and serve with lemon wedges and hot sauce.

Notes

• Ingredient Substitutions: The recipe is versatile – you can substitute or add lobster,
  clams, or different sausages.
• Fresh Veggies: While frozen seafood works, fresh corn is recommended for superior flavor.
  Add other vegetables as desired.
• Shrimp: Avoid rubbery shrimp by removing them from the pot if the crab needs more time to
  cook.
• Potatoes: If you’re concerned about potatoes cooking through, boil them separately and add
  them with the crab legs and shrimp.
• Heat Adjustment: Add pepper flakes if you like a spicier seafood boil.
• Storing: Refrigerate this meal in an airtight container for up to 3 days. It makes for
  great leftover lunches!
• To Reheat: Add a little extra chicken broth to a stockpot with your leftovers, and cook
  over low heat until everything is warmed through. I don’t recommend microwaving your leftovers.

Nutrition

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