| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- Water
- 2 lemons, halved, plus more for serving
- 3 bay leaves
- 2 teaspoons salt
- 1/4 cup crab boil seasoning (recommended: Old Bay)
- 1/2 bunch thyme, tied together
- 1 medium onion, quartered
- 2 serrano chiles, split in 1/2 lengthwise
- 1 head garlic, halved
- 1 pound 5 ounces red new potatoes, medium to large, cut in 1/2
- 3 ears sweet corn, halved
- 3 pieces smoked sausage, such as andouille or kielbasa, cut into 1-inch pieces (about 1 pound 5 ounces)
- 12 littleneck clams, scrubbed (about 1 pound 4 ounces)
- 2 pounds jumbo shrimp with heads and tails
- Kosher salt
Instructions
- Fill a huge stockpot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don’t fill the pot up more than halfway. Squeeze the lemons into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, thyme, onions, chiles and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices. Taste it; don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients. Adjust seasoning with salt.
- Add the potatoes to the pot to give them a head start; simmer for 20 minutes. Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil for 8 to 10 minutes until they open. Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes. Drain and spread the shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table. Serve with lemons and plenty of napkins. Reserve the broth to make Shrimp Cocktail Shots.
Nutrition Facts
| Calories | 573 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 341 milligrams |
| Sodium | 1736 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 3 grams |
| Protein | 59 grams |
| Sugar | 2 grams |
Reviews
Our favorite beach front brunch boil, I double the recipe and offer to-go portions to family & friends! You’ll love it!
Th
This was delicious and a hit for the entire family. I used fresh lemon thyme and a dash of worcestershire sauce. I mixed the water with low-sodium chicken broth and omitted the salt as well.
Loved this recipe…easy to follow instructions for a beginner.
This dish turned out even better than I anticipated. I prepared all of the ingredients ahead of time and my pot was done in no time. Recipe was easy to follow and is now one of my families favorites. Absolutely delicious!
Our go-to shrimp boil recipe. Living in landlocked Oklahoma, we forget the clams but the rest is a winner, winner, shrimp dinner! I don’t change a thing. The recipe itself doesn’t include the wine in the ingredients list so I add about a cup. It’s perfection in our opinion.
So good
This is my go to recipe when entertaining! You need to add the little neck clams and definitely the lemon as per the recipe. Taste the broth and season with Kosher salt according to taste. I make this in a turkey fryer as the pot holds everything very easily (I usually double the recipe). I use deveined shrimp with the shell on. You get the flavor from the shrimp and the attractiveness of having the shrimp deveined and without the head. I use Kielbasa and the flavor with the broth is outstanding. I also add Alaskan King Crab at the end and this takes the dish to another level. I offer old bay in a shaker for anyone who likes to sprinkle the food with it and serve with fresh lemons. This is simply the best way to do seafood!
So good! I have made this half dozen times since finding the recipe last year. Always a hit, has something for everyone. Best part is one pot clean-up after cooking for a crowd. Do taste the broth as recommended in the recipe. I generally find it needs a generous handful of salt, more than stated in the recipe. Fabulous meal on a warm summer day with a cold beer.
great recipe! add a little my cayenne if you like the heat.