Classic Southern One-Pot Seafood Boil
A flavorful and hearty Southern-style seafood boil featuring shrimp, crab, and smoked sausage cooked together with potatoes, corn, and aromatic spices in a single pot for an easy and delicious dinner.
Ingredients
Check ingredients as you go.
- Seafood Boil
- Seasoning
- Seafood Boil
- Seasoning
- Serving
Let’s make it
Fill a large stockpot with 3 liters of water. Add Old Bay seasoning, salt, bay leaves, crushed garlic cloves, black pepper, and lemon quarters.
Bring the seasoned water to a rolling boil over high heat.
Add the baby potatoes to the boiling water and cook for 10 minutes until they begin to soften.
Add the corn pieces and smoked sausage slices to the pot. Continue to boil for another 5 minutes.
Add the crab legs and shrimp to the pot. Boil for 5 to 7 minutes or until shrimp turn pink and crab is hot through.
Turn off the heat and carefully drain the seafood boil in a large colander. Remove bay leaves and lemon quarters.
Transfer the drained seafood, sausage, potatoes, and corn to a large serving dish or newspaper-lined table. Serve immediately with melted butter and chopped parsley if desired.
Tips & notes
For best flavor, use fresh seafood if available. Thaw frozen crab legs completely before cooking. Serve with lemon wedges and extra Old Bay seasoning for an authentic Southern experience. You can add sausage early if preferred more cooked and tender.
Saving it for later
Store leftovers in an airtight container in the refrigerator and consume within 3 days. Separate seafood from vegetables for best texture.
Reheating
Reheat gently in a covered pan over low heat with a splash of water or broth to preserve moisture. Avoid overheating seafood to prevent toughness.
