Creole Seafood Boil Corn Potatoes

The first time I made this boil, my tiny apartment smelled like a New Orleans street corner for three days straight, and I have never been more proud of a mess in my kitchen.

Last summer my brother came over with two pounds of shrimp and said teach me how to cook like you actually know what you are doing, so we stood over the boiling pot for an hour, drinking cheap beer and adjusting seasoning until he finally admitted this was better than any restaurant boil he had ever paid for.

Ingredients

• 1 lb large shrimp shell-on: Shells add incredible flavor to the broth and protect the meat from overcooking
• 1 lb snow crab legs: King crab works beautifully if you are feeling fancy or find a good sale
• 12 oz andouille sausage sliced: The smoky pork flavor balances the bright spices and seafood sweetness perfectly
• 4 ears corn cut into thirds: Fresh sweet corn absorbs the spiced broth and becomes the best part of the whole bowl
• 1.5 lb baby red potatoes halved: Red potatoes hold their shape better than russets and look gorgeous on the platter
• 1 large yellow onion quartered: Onion melts into the broth and adds depth to every single component
• 1 lemon sliced: Acid cuts through the richness and brightens the whole dish
• 12 cups water: Need enough liquid to fully submerge everything without crowding the pot
• 1/2 cup Creole seasoning: Homemade or store-bought, this is the flavor foundation of the entire dish
• 6 cloves garlic smashed: Do not mince, just smash them so they release flavor into the broth but stay intact
• 3 bay leaves: Subtle herbal background note that makes the broth taste like it simmered for hours
• 2 tbsp kosher salt: The broth needs to taste slightly over-seasoned since it only penetrates the surface
• 1 tbsp smoked paprika: Adds gorgeous red color and a deep smoky undertone
• 1 tsp cayenne pepper: Optional, but I say go for it if your guests can handle the heat
• 1/4 cup unsalted butter melted: The finish that makes everything taste restaurant-worthy
• 2 tbsp fresh parsley chopped: Brings a bright herbal contrast to the rich spiced broth

Instructions

Build your broth base:

Fill your largest stockpot with water and dump in the Creole seasoning, smashed garlic, bay leaves, salt, paprika, cayenne if you are brave, onion quarters and lemon slices. Bring it to a rolling boil over high heat, letting the spices bloom and infuse the water completely.

Start with the potatoes:

Drop those halved baby reds into the boiling broth first and let them cook for about 15 minutes. You want them just tender enough to slide a fork through but not falling apart.

Add corn and sausage:

Toss in the corn chunks and sliced andouille sausage. Let everything bubble together for another 10 minutes, letting the corn soak up those spices and the sausage release its smoky fat into the broth.

Introduce the crab legs:

Gently lower the crab legs into the pot and cook for about 5 minutes. They do not need long, just enough to heat through and absorb some of that incredible spiced liquid.

Finish with shrimp:

Add your shell-on shrimp last and cook just until they turn pink and opaque, about 3 to 4 minutes max. Overcooked shrimp is tragedy, so watch them closely.

The grand presentation:

Drain everything well and pile it high on a massive platter or spread it over layers of newspaper on your table. Drizzle generously with melted butter and sprinkle with fresh parsley and extra Creole seasoning.

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There is something magical about watching a group of people huddled around a newspaper-covered table, eating with their hands, butter running down their arms, laughing through spicy bites and reaching for seconds without asking permission.

Setting the Scene

I have learned that this dish works best when you commit to the chaos completely. Cover your outdoor table or kitchen island with layers of newspaper or butcher paper, set out plenty of napkins, and let everyone dive in with their hands. The casual presentation somehow makes the food taste better, like you are at a coastal shack instead of your own dining room.

The Broth Secret

That leftover liquid is liquid gold. Strain it and freeze it for future seafood stews, use it as a base for gumbo, or simply simmer rice in it for the most flavorful side dish you have ever made. I once reduced it down and stirred it into chowder, and my husband asked what I had done differently.

Make It Your Own

The beauty of a seafood boil is its flexibility beyond the traditional ingredients. Swap crawfish for shrimp during their short season, or throw in mussels and clams if you find them fresh at the market. Some nights I skip the sausage altogether and double down on vegetables, while other times I add artichokes or mushrooms just to see what happens.

• Try adding chunks of crusty bread to the last 2 minutes of cooking to soak up the broth
• Keep cold beer or crisp white wine flowing to balance the heat
• Make extra melted butter mixed with garlic for dipping at the table

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Gather your favorite people, roll up your sleeves, and make a mess worth remembering.

Your Recipe Questions

→ What type of seafood works best for this boil?

Shrimp and crab legs are ideal for their texture and flavor, but alternatives like crawfish or clams can be added for variation.

→ How spicy is the broth in this boil?

The Creole seasoning and optional cayenne pepper add a moderate heat, which can be adjusted to personal taste by reducing spices.

→ Can this dish be prepared ahead of time?

It’s best served fresh to preserve the textures of seafood and vegetables, but components like the broth can be made earlier.

→ What sides complement this seafood boil?

Crusty bread and a cold beverage pair well, helping to soak up the flavorful broth and balance the spices.

→ Are there any allergen concerns with this dish?

It contains shellfish and dairy; sausage may have soy or gluten, so check ingredient labels if allergies are a concern.