Southern-Style Spicy Seafood Boil Bowl
A delightful and flavorful seafood boil featuring shrimp, crab, and sausage in a spicy broth.
Equipment
- Large stockpot For boiling seafood and vegetables.
- Saucepan For making the garlic butter sauce.
- Baking sheet For serving the seafood boil.
Ingredients
Main Ingredients
- 3 quarts water
- 12 ounce can of beer No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 3 tablespoons Creole Cajun Seasoning
- 1 tablespoon Old Bay seasoning
- 1 medium yellow onion roughly sliced
- 1 large lemon cut into wedges
- 12 ounce andouille sausage sliced (you can use beef sausage as a substitute)
- 1 pound baby potatoes
- 1 pound pre-cooked snow crab leg clusters
- 1.5 pound jumbo shrimp deveined
- 4 ears sweet corn on the cob
- 4 count hard boiled eggs optional
- 1 cup unsalted butter
- 10 cloves garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon Old Bay seasoning
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Creole Cajun Seasoning
- 1 teaspoon smoked paprika
- 1 to_taste hot sauce
Instructions
- In a large stockpot over medium-high heat, combine water and beer. Bring to a boil and add Creole Cajun seasoning, Old Bay seasoning, and hot sauce. Add onion and lemon wedges. Let it boil for 15 minutes.
- Add sausage rounds and baby potatoes. Cook for 15-20 minutes until potatoes are fork-tender.
- Add snow crab clusters, shrimp, and corn. Boil for another 5-7 minutes until shrimp is pink.
- In a saucepan over medium heat, combine butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce. Simmer for 5-7 minutes, then remove from heat.
- Line a baking sheet with foil. Transfer the boil contents to the sheet, add hard-boiled eggs. Discard onion and lemon. Pour the garlic butter sauce over the ingredients. Toss everything to coat well.
- Serve and enjoy!
Notes
You can adjust the spice level by adding more or less hot sauce. Feel free to customize the seafood selection based on your preferences.