Crab + Shrimp Boil

Most folks who are familiar with seafood boil envision newspaper on the table, crab crackers, lemon wedges, and a large bag filled with potatoes, corn, sausage, shrimp and crab (maybe even crawfish!). The waitstaff will then hand each person at the table a plastic bib (cause it’s bound to get messy) and there you have it–everyone reaches their hand in for the cajun goodness.

While we may not be able to have the pleasure of enjoying a seafood boil at a restaurant because of the pandemic, I’m here to assure you that you can easily make this at home and it may taste better than what the restaurants are servin’!

The key to an awesome-tasting seafood boil is seasoning–and lots of it. Another key ingredient is garlic, and there’s no skimping here. I use ½ cup of it, and while that may seem like a lot, it’s necessary to really yield a flavorful boil.

Now for another part of the boil that I most enjoy: sausage! Typically, andouille sausage is used in boils, but I prefer using kielbasa, and boy, does Pederson’s Natural Farms make a good one! They’re best known for producing high-quality, organic + natural meats. If there’s one thing I share on this blog, it's that I don’t skimp on quality and Pederson’s Natural Farms hits the mark. Fancy some Kielbasa for your boil? Use coupon code: Jeri to get $10 off your entire order when checking out on The Simple Grocer!

Effortful Time: 1 hour Servings: 3-4

You Need

  • 3 ears of corn, halved
  • 7 small red potatoes, halved
  • ⅓ cup unsalted butter
  • 1 ¾ tbsp Old Bay seasoning
  • 1 ½ tbsp light brown sugar
  • 1 ¼ tsp onion powder
  • 2 ¾ tsp lemon pepper
  • 2 tsp paprika
  • ½ cup garlic, chopped
  • 8 oz bone broth
  • ½ lemon, juiced + lemon slices for serving
  • 1 tbsp flat leaf parsley, finely chopped
  • Dash of salt (optional)
  • 1 lb shrimp, devined, shell on
  • 2 lb snow crab
  • 10 oz Pederson’s Natural Farms Kielbasa Sausage, sliced 1-inch diagonal pieces Before preparing ingredients, bring a stockpot half-filled with water to a boil

Do It

  1. Once water in stockpot comes to a boil, add potatoes. Once potatoes are halfway cooked (~10 minutes) add corn and cook for 10 mins. Add kielbasa sausage and cook for 2-3 minutes (if sausage is already precooked). Once potatoes, corn and sausage are cooked, remove from stockpot and add to sauce mixture (when ready).
  2. Lastly, add crab and cook for 4-5 minutes.
  3. While potatoes, corn and sausage are cooking, Start making the boil sauce.
  4. In a large skillet over a low flame, melt butter. Be sure the flame is low enough so much as it doesn’t clarify the butter. Add chopped garlic, stir to combine and cook on low heat for 1 min.
  5. Add all seasonings and stir to combine. Cook for 1 min.
  6. Add bone broth and increase heat to medium-high. Cook mixture for 15 minutes.
  7. Once sauce has reduced and slightly thickened, add lemon juice and stir mixture. Add shrimp and cook until shrimp has cooked through, 3-4 minutes.
  8. Lower flame and add sausage, potatoes, corn and mix well with sauce.
  9. Plate boil on a large platter and place crab legs on the outermost part of the platter.
  10. Scoop remaining sauce and place in ramekin as it will be used as a dipping sauce for the crab meat.
  11. Sprinkle parsley over the crab + shrimp boil and serve with lemon wedges.

Have plently of napkins handy. This fun eats and can get a little messy. Enjoy