Ingredients:

  • 1 lb large shrimp, deveined (shell-on for flavor)
  • 1 lb snow crab legs or king crab legs, split if needed
  • 1 lb mussels, scrubbed and debearded
  • 1 lb clams, scrubbed
  • 1 lb smoked sausage (such as Andouille), sliced into 1-inch pieces
  • 1 lb baby red potatoes, halved if large
  • 3 ears of corn, cut into thirds (or 3 cups corn on the cob chunks)
  • 1 large onion, quartered
  • 8 garlic cloves, smashed
  • 2 lemons, halved
  • 4 bay leaves
  • 3 tablespoons Old Bay seasoning
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper (adjust to taste)
  • 1/4 cup salt (for the boil water)
  • 8 cups water
  • 2 tablespoons unsalted butter (optional, for serving)
  • Fresh parsley, chopped (for garnish)
  • Optional: seafood boil kit spice mix (if available, use as part or all of the seasoning)

Instructions:

  1. Prep the Seafood and Vegetables: Rinse all seafood under cold water. Place the mussels and clams in a colander and scrub them thoroughly. Halve or trim red potatoes if necessary. Cut the sausage into 1-inch pieces. Quarter the onion and smash garlic cloves lightly with the flat side of a knife. Cut the corn into thirds (if using whole ears) and quarter the lemons.
  2. Build Your Boiling Pot: Use a large, heavy stockpot (at least 8–10 quarts) with a strainer insert, if available. Pour in 8 cups of water. Add salt, Old Bay seasoning, paprika, cayenne pepper, bay leaves, onions, garlic, and lemon halves. Bring the water to a boil over high heat.
  3. Start the Boil: Add the baby potatoes to the boiling water and cook for 10 minutes. Then add the smoked sausage and corn pieces, and continue boiling for an additional 5 minutes.
  4. Add the Seafood: Add the crab legs first and boil for 5 minutes. Next, add the mussels, clams, and large shrimp. Cover the pot and simmer for another 5–7 minutes until the shrimp turn pink and the mussels/clams have opened. Discard any mussels or clams that do not open.
  5. Final Touches: Carefully remove the seafood and vegetables from the pot using a slotted spoon, allowing excess liquid to drip off. Optionally, toss the mixture with melted butter and a sprinkle of fresh chopped parsley for extra flavor. If desired, squeeze additional lemon juice over the finished dish.
  6. Serve: Arrange the seafood boil on a large serving platter or spread it out on a table covered with newspaper for a casual, fun presentation. Serve with extra lemon wedges on the side.