Shellfish Boil Recipe

Name: Shellfish Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mustard seeds; 6 tablespoons coriander seeds; 1/4 cup whole allspice seeds; 1/4 cup dill seeds; 2 teaspoons whole cloves; 12 small dried red chilies crumbled, or 1 tablespoon crushed red pepper; 16 bay leaves; 8 quarts water; 1 dozen small new potatoes, scrubbed; 2 large onions, unpeeled, cut in half crosswise; 2 lemons, halved; 1 -1/4 cups plus 1 tablespoon salt; 1/4 cup plus 1 tablespoon cayenne; 1 large head garlic, cut in half crosswise; 1 pound andouille sausage, cut into 1 inch pieces; 4 ears fresh corn, shucked and cut into thirds; 2 pounds crawfish; 5 pounds crabs, such as dungeness, blue, stone, king or snow crabs; 2 (1 pound) lobsters; 2 pounds shrimp, peeled and divined; 2 dozen littleneck, steamer, razor, Pacific littleneck or Manila clams; 1 cup melted butter, warm; 2 tablespoons finely chopped parsley

Servings: persons

1/2 cup mustard seeds
6 tablespoons coriander seeds
1/4 cup whole allspice seeds
1/4 cup dill seeds
2 teaspoons whole cloves
12 small dried red chilies crumbled, or 1 tablespoon crushed red pepper
16 bay leaves
8 quarts water
1 dozen small new potatoes, scrubbed
2 large onions, unpeeled, cut in half crosswise
2 lemons, halved
1 -1/4 cups plus 1 tablespoon salt
1/4 cup plus 1 tablespoon cayenne
1 large head garlic, cut in half crosswise
1 pound andouille sausage, cut into 1 inch pieces
4 ears fresh corn, shucked and cut into thirds
2 pounds crawfish
5 pounds crabs, such as dungeness, blue, stone, king or snow crabs
2 (1 pound) lobsters
2 pounds shrimp, peeled and divined
2 dozen littleneck, steamer, razor, Pacific littleneck or Manila clams
1 cup melted butter, warm
2 tablespoons finely chopped parsley

1
Place the first seven ingredients in cheesecloth and tie with butchers twine.
2
Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups of the salt, 1/4 cup of the cayenne, and garlic in a large stockpot.
3
Bring the liquid to a boil, cover and boil for 15 minutes.
4
Add the sausage, corn, crawfish, crabs, and lobsters.
5
Using a long handled spoon, stir around and press the contents of the pot down well into the water.
6
Cover the pot and return to a boil.
7
Boil for 2 minutes.
8
Turn off the heat.
9
Add the remaining 1 tablespoon salt and 1 tablespoon cayenne.
10
Cover and let the boil stand for 10 minutes.
11
Add the shrimp and clams.
12
Return to the heat and continue to cook for 5 minutes.
13
Drain.
14
Turn the shellfish boil onto newspaper.
15
Serve with melted butter.
16
Garnish with parsley

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 cup mustard seeds, 6 tablespoons coriander seeds, 1/4 cup whole allspice seeds, 1/4 cup dill seeds, and more.

Yes, Shellfish Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shellfish Boil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions