Seafood Boil

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Looking for an easy and delicious seafood dish for your next get together? Look no further than this Seafood Boil recipe! With just a little bit of knowledge and some quality seafood, you can create a mouthwatering feast that is sure to impress your guests. The best part? You can customize the ingredients to suit your personal preferences and dietary needs.

To get started, simply spread out some newspapers, set the table, and grab some optional saltines and cocktail sauce. And of course, don’t forget the cold beer – it’s an essential part of any seafood boil. With this recipe, you can be sure that you’re serving up the best of the best.

Not only is this Seafood Boil recipe incredibly tasty, it’s also easy to prepare. You don’t need to be a skilled chef to pull this one off – all you need is a few simple ingredients and a willingness to try something new. So why not add this recipe to your summer vacation meal plan? Whether you’re hitting the beach with family or hosting a backyard BBQ, this Seafood Boil is sure to be a hit with everyone. So grab your apron, fire up the stove, and get ready to create a feast that will have your guests begging for seconds!

Serve with some fresh bread for sopping up the juices: another French Bread recipe, Rustic French Bread or homemade Ciabatta Bread.

If you have leftovers, it’s important to store it properly to prevent any potential foodborne illnesses. Here are some steps you can follow to store your leftover seafood boil:

  1. Let the seafood boil cool down to room temperature before storing it.
  2. Separate the seafood from the broth, if possible. This will prevent the seafood from becoming mushy and overcooked.
  3. Store the seafood and broth in separate airtight containers. You can use plastic containers or resealable plastic bags for this.
  4. Label the containers with the date and contents, so you can easily identify them later.
  5. Place the containers in the refrigerator as soon as possible. Leftover seafood boil can be stored in the refrigerator for up to 3 days.
  6. When reheating the seafood, make sure it is heated through to an internal temperature of 165°F (74°C) to kill any potential bacteria.

By following these steps, you can safely store and enjoy your leftover seafood boil for a few days after the initial preparation.


Seafood Boil

Seafood Boil

You don’t need a lot of skill to produce a good boil. Some knowledge and some quality seafood is all you need.

  • Author: Bee
  • Prep Time: :20
  • Cook Time: :10
  • Total Time: :30
  • Yield: 4 1x
  • Category: Main
  • Method: Stove Top


Units Scale
  • 1 lb head-on and shell-on shrimp, rinsed
  • 1 lb crawfish, rinsed
  • 1 lb Manila clams, rinsed and scrubbed
  • water, for boiling
  • 1 lemon, halved
  • 2 ears corn, cut off the cob into 2-inch pieces
  • 2 sticks unsalted butter, melted
  • 2 heads garlic, peeled and minced
  • 2 tablespoons Louisiana hot sauce
  • Seafood Boil Seasonings
  • 4 tablespoons Old Bay seasoning
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground black pepper
  • 2 1/2 tablespoons sugar


  1. Rinse the shrimp with water, Use a pair of scissors to cut off the mustache and legs. Set aside. Soak the crawfish in water and rinse a few times until the water becomes clear. Rinse and scrub the Manila clams. Drain and set aside.
  2. Combine all the ingredients of the Seafood Seasoning in a bowl. Stir to mix well. Set aside.
  3. Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, follow by the shrimp, crawfish, Manila clams and corns. Cover the stockpot and cook the seafood and corns until they turn red or cooked through, about 2 minutes. Drain the seafood and corns, discard the water and lemon. Set aside.
  4. While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic. Saute the garlic for 1 minute (not brown). Add the Seafood Seasoning and Louisiana hot sauce. Stir to mix the spicy butter sauce well. Turn off the heat.
  5. Transfer the seafood and corn into the spicy sauce, stir to combine well. If you have a small skillet, mix the butter sauce and the seafood in two batches. Serve immediately.


  • Adapted from Cultural Chromatics. This is a Vietnamese-Cajun version of a seafood boil, which in my honest opinion, so much better than traditional seafood boil.
  • I skipped potatoes and smoked sausage. Feel free to add 8 oz. of baby potatoes and 8 oz. of sausage in the seafood boil.
  • You may also use crab legs, Dungeness crab and mussels in your seafood boil.
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