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Seafood Boil (The Best Recipe!) Recipe

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3.9 from 3 reviews

A vibrant and flavorful Seafood Boil featuring shrimp, crawfish, and Manila clams simmered with corn in a zesty homemade seasoning and finished in a spicy garlic butter sauce. This easy 30-minute recipe delivers a succulent seafood feast perfect for gatherings or a special dinner.

Ingredients

Seafood and Vegetables

  • 1 lemon (halved)
  • 1 lb (500g) shrimp (head-on and shell-on, mustache and legs trimmed off)
  • 1 lb (500g) crawfish (scrubbed and rinsed with water)
  • 1 lb (500g) Manila clams (scrubbed and rinsed with water)
  • 2 ears corn (cut off the cob into 2-inches (5cm) pieces)
  • Water (for boiling)

Seasonings and Sauce

  • 2 sticks unsalted butter (melted)
  • 2 heads garlic (peeled and minced)
  • 2 tablespoons Louisiana hot sauce
  • 4 tablespoons Old Bay seasoning
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground black pepper
  • 2 1/2 tablespoons sugar

Instructions

  1. Prepare the seasoning blend: In a bowl, combine Old Bay seasoning, smoked paprika, cayenne pepper, ground black pepper, and sugar. Stir the mixture thoroughly to ensure all spices are evenly distributed. Set aside this homemade seafood boil seasoning.
  2. Boil the seafood and corn: Fill a large stockpot halfway with water and bring it to a rolling boil. Add the halved lemon to the water to infuse subtle citrus aroma. Then add the shrimp, crawfish, Manila clams, and corn pieces to the boiling water. Cover the pot and cook for about 2 minutes, or until the shrimp, crawfish, and clams turn bright red and are cooked through. Drain the seafood and corn, discarding the cooking water and lemon halves. Set the cooked seafood mixture aside.
  3. Make the spicy garlic butter sauce: While the seafood is cooking, heat a large skillet over medium heat. Add the melted butter followed by the minced garlic. Sauté the garlic gently for about 1 minute until fragrant but not browned to avoid bitterness. Stir in the prepared seafood boil seasoning blend and the Louisiana hot sauce. Mix well and then turn off the heat to preserve the sauce’s flavors.
  4. Toss seafood in the sauce and serve: Transfer the drained seafood and corn into the skillet with the spicy garlic butter sauce. Carefully toss everything to coat it evenly with the flavorful sauce. If your skillet is small, mix the seafood in batches to ensure thorough coverage. Serve the seafood boil hot immediately for the best taste experience.

Notes

  • Make sure not to overcook the seafood; 2 minutes is sufficient to prevent rubbery texture.
  • Use fresh seafood for optimal taste and texture.
  • Adjust the amount of cayenne pepper and hot sauce to your preferred spice level.
  • Serve with crusty bread or steamed rice to soak up the flavorful sauce.
  • Use gloves when handling the seasoning blend if you have sensitive skin to avoid irritation from spices like cayenne and paprika.

Find it online: https://bitezly.com/seafood-boil-the-best-recipe-recipe/