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An overhead view a spread of Louisiana Seafood Boil stretching across a white piece of butcher paper with a bowl of drawn butter, a beer bottle, and lemon halves nearby.

The Ultimate Louisiana Seafood Boil

Course: Entree
Cuisine: Louisiana
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 689kcal
Author: Kris Longwell
Bring the heart of the bayou to your table with this show-stopping feast! Featuring our "Triple Threat" spice method for deep, authentic flavor and finished with a drizzle of garlic-butter gold, this is the definitive way to host a classic Louisiana-style boil.
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Equipment

  • Turkey Fryer/Seafood Boil or a large stock pot

Ingredients

For the Garlic Butter

  • 2 cups unsalted butter 4 sticks
  • 6 cloves garlic minced
  • 1 tablespoon Zatarain's Pro Boil powder or Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1 tablespoon Italian parsley chopped

Instructions

  • Fill your turkey fryer (or large stock pot) with the water (don't exceed the MAX line on the fryer). Pour in the beer, and then squeeze the juice from the lemons and oranges into the water, then add the squeezed fruit. Add the quartered onions and halved heads of garlic.
    2½ gallons water, 2 lager beers, 4 large lemons, 2 oranges, 2 large onions, 2 heads garlic
  • Add the mesh packets, powder, and concentrated liquid. Turn the heat to the highest setting (375 - 400°F) and bring to a boil. Stir the mixture with a large wooden spoon, close the lid, and boil for 5 minutes.
    6 oz Zatarain's seafood boil-in-a-bag, 1¾ cup Zatarain's Pro Boil powder, ¼ cup Zatarain's Shrimp & Crab Boil Concentrate
  • Place the potatoes in the basket and lower them into the boiling water (if the basket won't completely submerge, you may need to carefully remove the oranges from the water). Lower the lid and cook for 15 minutes.
    1½ lbs baby red potatoes
  • Lift the basket from the water and add the sausage and corn. Lower the basket, cover with the lid, and cook for another 5 minutes.
    1½ lbs andouille sausage, 6 ears corn
  • Lift the basket from the water and add the shrimp and then the crab legs. Lower the basket, cover with the lid, and cook for another 5 minutes. Turn the heat off and allow everything to soak in the flavored broth for 15 to 20 minutes.
    2 lbs shrimp, 3 clusters snow crab legs
  • During the final soak, melt the butter in a medium saucepan over medium heat. Add the garlic, seasoning, lemon juice, and parsley. Simmer for a couple of minutes. Keep warm.
    2 cups unsalted butter, 6 cloves garlic, 1 tbsp Zatarain's Pro Boil powder, 1 tsp lemon juice, 1 tbsp Italian parsley
  • Lift the basket from the fryer (or pot), and let it drain for a minute. Then, dump the feast onto a table lined with butcher paper or onto a huge platter.
  • Drizzle about 1 cup of the garlic butter over the feast and sprinkle on a little more of the Pro Boil powder. Serve with additional butter in small bowls for each guest.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Order Online: If your local grocery store doesn't carry the "Triple Threat" essentials, you can easily find the Zatarain’s Mesh Bags, Pro Boil Powder, and Liquid Concentrate on Amazon or through the Zatarain’s website.
  • DIY Spice Substitute: If you can't source the specific Louisiana brands, use 1.5 cups of Old Bay, 3 tablespoon cayenne, and ¼ cup kosher salt, then add whole bay leaves, cloves, and mustard seeds to the water to mimic the aromatics.
  • No Turkey Fryer? No Problem: While we love the MasterBuilt for this, you can use any large 20-quart stockpot on your stovetop. If your pot is smaller, simply halve the recipe or cook the ingredients in two separate batches.
  • Control the Heat: To dial back the spice, reduce the Pro Boil powder to 1 cup and the Liquid Concentrate to 2 tablespoons. For maximum "Loon-level" heat, stick to the recipe as written and increase the final soak time.
  • The "Cooling" Secret: Adding ice or frozen corn during the final soak is crucial. It stops the shrimp and crab from overcooking while the drop in temperature actually helps the meat "drink in" the seasoned broth.
  • Leftover Strategy: Store any leftovers in the fridge for up to two days. The seasoned shrimp and crab are delicious served cold the next day, or you can peel them to use in a spectacular seafood chowder or pasta.

Nutrition

Calories: 689kcal | Carbohydrates: 17g | Protein: 18g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 762mg | Potassium: 535mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1584IU | Vitamin C: 53mg | Calcium: 110mg | Iron: 2mg