Updated: Jun 24
This seafood boil has fresh Jumbo shrimp, Snow Crab, King crab Legs, potatoes, corn, and Sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd!
before we jump into seafood Boil in a bag recipe, If you are a seafood lover like myself, I have some great recipes that you would crush over. If you want to impress your family and friends, these recipes below will be a winner at your next dinner party.
When I’m looking to enjoy some shellfish, I usually end up making a mixed seafood boil. It’s a great option because everything gets thrown into one pot, it’s so tasty, and of course, it’s loaded with tons of flavor; it is spicy, and the sweetness of the corn is a party in your mouth! It’s also a great way to make more expensive ingredients like lobster and crab stretch further since they’re combined with less costly items like Sausage’s corn, and potatoes.
As always, let me give you guys a little history lesson on how seafood Boil came about.
“The Low Country Boil is a one-pot meal for the masses and has initially been called Frogmore Stew. Its origin is credited to Richard Gay, a National Guardsman. He had the challenging job of cooking a meal for over 100 soldiers and decided to utilize an old family recipe. The meal was an instant hit! The dish was named Frogmore for the town that Richard grew up in - as the soldiers would tease him about his hometown’s name. Eventually, when the postal service eliminated the name Frogmore, the dish was renamed Low Country Boil”.
The origins of the Low Country Boil go further back to the traditions of the Gullah people along the coasts of Georgia and South Carolina. Africans in the slave trade had brought with them not only cooking influences from their homeland but also Spanish and French cooking influences. Could make Meals for large groups of people be made as quickly as possible with readily available foods. The boil was a quick and easy way to prepare all the foods at once.
Traditionally, the stew is usually made with a combination of shrimp, sausage, corn, and potatoes. It’s a perfect dish to create to please a crown. Often, folks may add such ingredients as crab, onion, and butter. A removable drain basket in the pot helps make the cooking easier. Many will serve the Low Country Boil on newspaper, which indeed allows for easy clean-up. This seafood boil has fresh Jumbo shrimp, Snow Crab, King crab Legs, potatoes, corn, and Sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd!
You can double the recipe if you are cooking for more than four people
1 lb. Sausage, smoked
2 Pounds Shrimp
3 Pound Snow crab or Alaskan
8 ears Corn, white
8 Garlic cloves
3 Cup Lemon or Lime
1 lb. Red potatoes
3 tbsp. Louisiana hot sauce
4 Sticks of butter
Baking & Spices
3 tbsp. paprika
2 tbsp. oregano
2 tbsp. Onion Powder
2 tbsp. cayenne pepper
2 tbsp. chili powder
2 tbsp. lemon pepper
3 tbsp. Brown sugar…..This is the secret to a nice boil sauce
4 heads garlic minced
4 tbsp. old bay seasoning
1/2 cup garlic powder
Step 1. Mix all the dry ingredients in a large bowl
Step 2. Melt the 4 sticks of butter than, Add all dry and wet ingredients to your pot
Step3. Simmer until all ingredients are mixed in tasting constantly to your liking.
Step 4. First you want to steam your corn for 12-15 mins. I use beer for the liquid (2) 12 oz beer of choice.
Step 5. You want to start cooking your sausage. I like to use Andouille sausage. I cook mine in a skillet for 10 mins.
Step 6. Next remove corn from the pot. Add shrimp stirring constantly to ensure shrimp cooks thoroughly. Don't overcook shrimp cook for 8 mins
Step 7. Boil your red potatoes in a pot for 15-20 mins
Step 8. After you finish cooking your shrimp remove from pot and add (1) 12oz can of beer. Now add your crab legs and let stem for 15-20 mins.
Step 9. Using a large turkey bag, place your shrimp, corn and Potatoes and Crab legs and sausage in the bag.
Step 10. Now pour sauce over your seafood, Shake the bag and let sit for 3-4 mins to let the sauce soaked into the seafood.
Step 11. Time to eat…..