Louisiana Seafood Boil Recipe
It's always a party in Louisiana — host your own seafood boil to bring a taste of Louisiana to you!
Delicious Louisiana seafood is the star of this recipe. Whether you are throwing a backyard party or tailgating with your favorite sports team, this spicy Louisiana seafood boil recipe will bring everyone to the table. Don’t forget the ice-cold beers!
Check out the 60-sec instructional video for additional tips and how to make this easy seafood boil recipe.
Ingredients for a Seafood Boil:
- 12 quarts water
- 1/3 cup canola oil
- 4 yellow onions, unpeeled
- 6 celery stalks, halved crosswise
- 4 lemons, unpeeled and quartered
- 4 artichokes (optional)
- 8 whole garlic cloves
- 5 bay leaves
- Zatarain’s Seafood Boil Seasoning
- 1/2 to 3/4 cup sea salt, or to taste
- 2 to 3 lb. small red-skinned potatoes, unpeeled
- 24 live Louisiana blue crabs
- 6 ears of corn, husked and halved crosswise
- 6 lb. large shrimp, with heads attached
Method of Preparation:
- Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, Zatarain’s crab boil spice mix, salt and bring to a boil over high heat. Boil for 10 minutes.
- Add the potatoes and artichokes and boil for 5 minutes. Add the crabs and boil for 15 minutes.
- Add the corn and boil for 5 minutes.
- Add the shrimp and boil for 1 minute. Turn off the heat and let the mixture stand for 5 minutes.
- Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter. The seafood can also be served at room temperature or chilled. Use a cracker or a table knife to crack the shells.
Serves 8 to 12
When buying seafood, make sure to check labels to ensure that you're buying domestic seafood. U.S. seafood tastes better and it's regulated by the FDA so it's always safe.