The Best Old Bay Seafood Boil
It can’t be summer in the South without an Old Bay Seafood Boil overflowing with your favorite seafood, sausage, corn and new potatoes. Perfect for when you’re having a big crowd, just make sure you have a big enough pot!
An Old Bay seafood boil is a summertime classic in the South. It’s the most flexible recipe where you can increase the amount and variety of seafood depending on what you can find at your market or fish stall.
Most fresh seafood is available from Spring through December, so you don’t have to serve this only in the summer.
If you’ve never tried a seafood boil, this is one of the easiest recipes to make that will wow your guests. While you’ll have to stand in the kitchen for 25 minutes while you’re adding things to the pot, it’s one of those dishes that’s worth every minute and you can get your guests to help.
This may look intimidating but I promise it’s so easy to make a seafood boil, the only way you can mess it up is if you leave the shrimp in too long. You can add and subtract seafood depending on what you like and what you can find in your area.
Why you’ll love it
- You can substitute and alter the amounts of the seafood depending on what’s in season and what you’re willing to spend.
- The seasoning compliments without overpowering the seafood.
- Potatoes and sweet corn are cooked all in the same pot.
- Clean up’s a breeze with only one pot to clean.
- Have more than 6 people for dinner, just increase the veggies, sausage or seafood.
For a fantastic seafood boil, you want to start with a flavorful broth. The only thing that you MUST include in my book is Old Bay, everything else is optional. It can’t be a seafood boil without Old Bay.
PRO TIP: This is really one of those recipes where it’s crucial that you have everything prepped before you start, otherwise, you’ll overcook the seafood.
Try to keep the lid on the pot while it’s cooking so that you don’t loose all those great flavors. If your pot is not enormous, you might have to crack the lid to keep it form boiling over.
Drizzle with browned butter, sprinkle with parsley and serve with lemon wedges.
The Best Old Bay Seafood Boil
- ▢ 4-6 quarts water
- ▢ 24 ounces white wine/beer 2 bottles of beer, 1 bottle of wine
- ▢ 1 Orange unpeeled, cut into quarters
- ▢ 2 carrots cut into pieces
- ▢ 2 stalks celery cut into pieces
- ▢ 2 head of garlic Sliced in half
- ▢ 1 Vidalia onion cut into chunks
- ▢ 3-5 tablespoon Old Bay Seasoning
- ▢ 1 tablespoon salt
- ▢ 1 tablespoon smoked paprika
- ▢ 2 bay leaf
- ▢ 1/4 cup Worcestershire sauce
- ▢ 4 ears corn on the cob cut into thirds
- ▢ 2 lbs new potatoes
- ▢ 12 ounces andouille sausage sliced into 1 inch slices
- ▢ 1 lb shrimp peeled and deveined
- ▢ 1 lb crab legs
- ▢ 2 lbs mussels/clams
- Bring water to a roiling boil then add beer or wine, orange, carrots, celery, garlic and onion. Next add the seasoning and continue to boil for an additional 10 minutes.
- Set a timer for 25 minutes and add the new potatoes, cover and continue to boil. After 10 minutes, add corn and sausage. When the timer gets to the 10 minute mark, check to make sure the potatoes are done, if so then add uncooked crab legs. If the crab legs are already cooked, wait to add them until the end. When it reaches 5 minutes, add mussels/clams. With 2-3 minutes left, add the shrimp and precooked crab legs. Keep the lid on while you are cooking except to add the ingredients.
- Once the shrimp is pink and the mussels have opened, pour through a strainer and place seafood on a platter or lined baking sheet. Drizzle with browned butter if desired.
- Start with a large pot, try a canning pot.
- You can substitute white wine for beer.
- Have all the ingredients ready before you begin.
- Make sure the potatoes and corn are cooked through before you start adding the seafood.
- Don’t over cook the seafood.
- Throw out any shell fish that does not open.