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Seafood Boil

Seafood boil with snow crab legs, shell-on shrimp, andouille sausage, corn, and red potatoes cooks together in a seasoned pot. The shrimp turn opaque while the potatoes become fork-tender for a hearty, hands-on dinner.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 qt water
  • 1 lemon cut into wedges
  • 0.33 cup Old Bay seasoning
  • 1 tbsp kosher salt
  • 1.5 lb red potatoes small, halved
  • 1 lb andouille sausage smoked, cut into 2-inch pieces
  • 4 ears corn shucked and halved
  • 2 lb snow crab legs cooked, thawed
  • 2 lb shrimp large, shell-on, deveined and thawed

Equipment

  • 1 16-quart stockpot

Method
 

  1. Combine the water, lemon, Old Bay, and salt in a 16-quart stockpot and bring to a boil over high heat.
  2. Add the potatoes and boil for 10 minutes.
  3. Add the sausage and corn, return the pot to a boil, and cook for 5 minutes.
  4. Add the crab legs and cook for 4 minutes.
  5. Add the shrimp and cook for 2 to 3 minutes, until opaque and cooked to 145°F.
  6. Check that the potatoes are fork-tender, then drain and serve.

Notes

For the best texture, avoid overcooking the shrimp; cook only until opaque and cooked to 145°F. Refrigerate leftovers for up to 2 days; freezing is not recommended because the potatoes and seafood can lose texture. For a lower-sodium option, reduce the kosher salt.