Creole Seafood Boil Corn Potatoes (Printable)
Zesty Creole boil featuring shrimp, crab, sausage, corn, and potatoes simmered to flavor-packed perfection.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, shell-on
02 - 1 lb snow crab legs or king crab legs
→ Sausage
03 - 12 oz andouille sausage, sliced into 1-inch pieces
→ Vegetables
04 - 4 ears corn, husked and cut into thirds
05 - 1.5 lb baby red potatoes, halved
06 - 1 large yellow onion, quartered
07 - 1 lemon, sliced
→ Broth & Seasonings
08 - 12 cups water
09 - 1/2 cup Creole or Cajun seasoning
10 - 6 cloves garlic, smashed
11 - 3 bay leaves
12 - 2 tbsp kosher salt
13 - 1 tbsp smoked paprika
14 - 1 tsp cayenne pepper
→ Finishing
15 - 1/4 cup unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Fill a large stockpot with water. Add Creole seasoning, garlic, bay leaves, salt, paprika, cayenne, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes to the boiling broth. Cook for 15 minutes until just tender.
03 - Add corn and sausage to the pot. Continue cooking for 10 minutes.
04 - Add crab legs and cook for 5 minutes.
05 - Add shrimp and cook until pink and opaque, about 3 to 4 minutes.
06 - Drain the seafood and vegetables. Transfer to a large serving platter or spread over newspaper for casual presentation.
07 - Drizzle with melted butter and sprinkle with chopped parsley and extra Creole seasoning if desired. Serve immediately with lemon wedges.
# Expert Suggestions:
01 -
- Its the ultimate low maintenance crowd pleaser that looks way more impressive than it actually is
- The broth becomes this incredible flavor bomb youll want to drink by the spoonful
02 -
- I learned the hard way that adding everything at once results in mushy potatoes and overcooked shrimp
- The broth can be saved and frozen for future seafood soups or chowders
03 -
- Buy an extra pound of shrimp because people will inevitably eat more than you expect
- Serve with plenty of napkins and maybe even a wet towel for hands