How To Make Seafood Boil
In order to cook a seafood boil, you will need a large to extra-large pot. I use a 16-quart stock pot. Once all the food and water is added, the pot will be very full. The seafood is added last because seafood cooks quickly in boiling water. After everything finishes cooking, drain the liquid and serve.
- Fill a large stockpot with the water. If you don’t have a pot large enough, or use 2 pots and divide the ingredients in half.
- Add the Old Bay seasoning, garlic, lemon, and bay leaves. Bring to a boil.
- Add the red potatoes, sausage, and onion to the pot. Return to a boil. Cook 10-15 minutes or until the potatoes are tender.
- Add the seafood & corn. Cook 5-10 minutes or until the seafood is cooked through.
- Drain the food through a colander & discard all the liquid. Serve on newspaper or a platter.
What Type Of Seafood To Use
Technically you can use your preferred seafood for this recipe but some work better than others. I suggest you stick to shellfish. Shell-on shrimp, crab, crawfish, lobster, clams, and mussels all work well in seafood boils. You can use frozen and pre-cooked seafood without making any modifications to the recipe.
How To Serve This
Traditionally a seafood boil is served by pouring the food out on a table lined with newspaper. It’s fun plus it makes clean-up a heck of a lot easier. I understand some people do not like to eat off of a dirty newspaper. You can also serve this seafood dish on a platter!
