Southern Seafood Boil with Old Bay, Shrimp, Crab & Sausage
My Old Bay seafood boil recipe is loaded with shrimp, crab legs, mussels, smoky andouille sausage, sweet corn, and baby potatoes simmered in a seasoned broth that’s made for summer gatherings. Everything cooks together in one large pot, making it a simple way to feed a crowd without spending all day in the kitchen. Whether you’re hosting a backyard cookout or a casual family dinner, this Southern classic is one of those reliable recipes everyone looks forward to.
Equipment
Ingredients
- 4-6 quarts water
- 24 ounces white wine/beer (2 bottles of beer or 1 bottle of wine)
- 1 Orange (unpeeled, cut into quarters)
- 2 carrots (cut into pieces)
- 2 stalks celery (cut into pieces)
- 2 head of garlic (Sliced in half)
- 1 Vidalia onion (cut into chunks)
- 3-5 tablespoon Old Bay Seasoning
- 1 tablespoon salt
- 1 tablespoon smoked paprika
- 2 bay leaf
- ¼ cup Worcestershire sauce
- 4 ears corn on the cob (cut into thirds)
- 2 lbs new potatoes
- 12 ounces andouille sausage (sliced into 1 inch slices)
- 1 lb shrimp (peeled and deveined)
- 1 lb crab legs
- 2 lbs mussels/clams
Instructions
- Bring water to a roiling boil then add beer or wine, orange, carrots, celery, garlic and onion. Next add the seasoning and continue to boil for an additional 10 minutes.
- Set a timer for 25 minutes and add the new potatoes, cover and continue to boil. After 10 minutes, add corn and sausage. When the timer gets to the 10 minute mark, check to make sure the potatoes are done, if so then add uncooked crab legs. If the crab legs are already cooked, wait to add them until the end. When it reaches 5 minutes, add mussels/clams. With 2-3 minutes left, add the shrimp and precooked crab legs. Keep the lid on while you are cooking except to add the ingredients.
- Once the shrimp is pink and the mussels have opened, pour through a strainer and place seafood on a platter or lined baking sheet. Drizzle with browned butter if desired.
Video
Barbara's Notes + Tips
- Start with a large pot, try a canning pot.
- You can substitute white wine for beer.
- Have all the ingredients ready before you begin.
- Make sure the potatoes and corn are cooked through before you start adding the seafood.
- Don't over cook the seafood.
- Throw out any shell fish that does not open.
Nutrition
Calories: 418kcal | Carbohydrates: 43g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 189mg | Sodium: 1991mg | Potassium: 1191mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3250IU | Vitamin C: 46mg | Calcium: 185mg | Iron: 6mg
