Creole seafood boil corn potatoes (Printable)
A vibrant seafood boil with shrimp, crab, sausage, corn, and potatoes in a flavorful Creole broth.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, shell-on
02 - 1 lb snow crab legs or king crab legs
→ Sausage
03 - 12 oz andouille sausage, sliced into 1-inch pieces
→ Vegetables
04 - 4 ears corn, husked and cut into thirds
05 - 1.5 lb baby red potatoes, halved
06 - 1 large yellow onion, quartered
07 - 1 lemon, sliced
→ Broth & Seasonings
08 - 12 cups water
09 - 1/2 cup Creole or Cajun seasoning
10 - 6 cloves garlic, smashed
11 - 3 bay leaves
12 - 2 tbsp kosher salt
13 - 1 tbsp smoked paprika
14 - 1 tsp cayenne pepper
→ Finishing
15 - 1/4 cup unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Fill a large stockpot with water. Add Creole seasoning, garlic, bay leaves, salt, paprika, cayenne, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes to the boiling broth. Cook for 15 minutes or until just tender when pierced with a fork.
03 - Add corn and sausage to the pot. Continue cooking for 10 minutes to infuse flavors.
04 - Add crab legs and cook for 5 minutes until heated through.
05 - Add shrimp and cook until pink and opaque, about 3-4 minutes. Do not overcook.
06 - Drain the seafood and vegetables thoroughly. Transfer to a large serving platter or spread over newspaper for a casual presentation.
07 - Drizzle with melted butter and sprinkle with chopped parsley and additional Creole seasoning if desired. Serve immediately with lemon wedges.
# Expert Suggestions:
01 -
- The broth becomes this incredible aromatic base that infuses every single ingredient with layers of flavor
- Its the ultimate interactive meal where everyone gathers around and eats together
02 -
- The timing really matters here because shrimp cook in seconds while potatoes take much longer
- Laying everything out on newspaper creates the most fun casual dining experience imaginable
03 -
- A spider strainer makes fishing out all the ingredients so much easier than a slotted spoon
- Leftover broth can be frozen and used as a base for future seafood soups or stews