The Boil Method

CHOOSE YOUR INGREDIENTS

A traditional seafood boil consists of sausage, potatoes, corn on the cob and two different kinds of shellfish. However, yours can include as few or as many ingredients as you prefer. Create your own recipe or choose from our flavors:

Midwest

Clams, mussels, shrimp, bratwurst, red skin potatoes, corn on the cob, green beans, Greek seasoning

East Coast

Lobster, clams, cod, Italian sausage, baby yellow potatoes, corn on the cob, asparagus, seafood seasoning (like Old Bay)

Low Country

Crab, shrimp, crawfish, andouille sausage, cubed sweet potato, corn on the cob, bell pepper, Louisiana-style crawfish, shrimp and crab boil seasoning (like Zatarain’s)

BUILD A BROTH

Add water to a large pot (lined with a perforated insert if available) until it’s three-quarters full then bring to a boil. Next, add a good amount of salt and seafood seasoning—about 2 tablespoons of each per quart of water.

You can stop there or keep building for even more flavor! Try adding a bottle of beer or white wine. Squeeze some citrus then toss the remaining fruit into the pot. Onions, garlic, chili peppers, carrots and/or celery help to balance the citrus—just be sure to give them a couple chops first. Bay leaves, sprigs of fresh herbs and extra spices can also be used. Once you’ve added all of your broth ingredients, let the mixture boil for about 10 minutes.

COOK & SERVE

Set a timer for 20 minutes and add your potatoes to the pot. Using the build-your-own boil instructions below, continue to add ingredients as the timer reaches their cook times, covering the pot between each addition.

When finished cooking, potatoes and vegetables should be tender, fish and meat should be cooked through, crustaceans (lobster, crabs, shrimp, etc.) should be red/pink and clams and mussels should have opened up.

Drain mixture and serve on a newspaper-lined table (or a sheet pan for smaller boils) with lemon wedges, cold beer and plenty of dipping sauces—like melted butter, hot sauce or some of our kicked-up condiments.