This Classic Shrimp and Sausage Boil is a delicious recipe is packed with everything we love about a seafood boil.
I know this post seems to have come a bit late in the season for outdoor eating. However, I am not one to ever follow any rules. To me, eating outside in the summer is much more difficult. The flies, the heat, and the mosquitos in the evenings. All lend themselves to me trying my best to not only combat these elements. But create a nice dining experience and a great meal. It can all be too much to overcome. Often I would have these desires for a summer evening dinner on the patio.
These almost romantic notions somehow seemed to overlook the baking summer sun or the many house flies that hover around the food platters. But fall, the crisp cool air. The ideal time for a bonfire and the fact that the flies seem to die off in population. It is the perfect time to host those outdoor gatherings. Enjoying all the natural elements of fall while at the same being able to focus on the food and ambiance of the surroundings.
So enter, a seafood boil. A fun and delicious way to entertain guests while creating memories with the people in our lives.
To host a seafood boil, you might not need as much as what you are thinking now. A one-pot meal is displayed across the table for those to dig in at their own will. A few sauces to place out. Cold beers, white wine, or Peligrinos to serve alongside. Don’t forget large napkins for your guests to clean up with after. But in all this is one of the easiest and funniest ways to entertain. I hope you will decide to switch things up and try outdoor entertaining in the fall, with a seafood boil of course!
What You Will Need To Make It
2 lb small new potatoes
1 lb smoked sausage cut into 1-inch pieces
2 lb shrimp peeled and deveined with tails on
4 ears of corn cut into 3 inch pieces
1 onion quartered and peeled
3 lemons divided
1 bay leaf
1/2 cup old bay seasoning
3 tbsp sea salt
Condiments To Serve
Lemon Wedges in a Bowl
Melted Butter with Garlic: To make place 1 stick of salted butter into a saucepan with 2 cloves of fresh minced or smashed garlic. Allow it to melt and simmer for a few seconds to infuse the garlic into the butter. Pour into a serving bowl.
Aioli with Garlic and Lemon: To make scoop 3/4 cup of mayo into a bowl. Finely mince 2 cloves of fresh garlic. Add 2-3 tsp of fresh lemon juice. Stir well to incorporate. Transfer to a serving bowl. This
Making a seafood boil always starts with flavoring the water. You will want to make this in stages since all of the ingredients have differing cook times. However, it is not as complicated as it might sound. Simply begin by filling a stock pot with water. You will need about 14-16 cups. Season the water with the bay leaves, quartered peeled onion, old bay seasoning, salt, and 1 quartered lemon.
Bring the stockpot to a boil, and throw the potatoes in. Cook for 8 to 10 minutes. Until the potatoes are just tender.
Cut sausages into one-inch pieces.
Next, add the onion, corn, and sausages. Allow the pot to stay on a low boil for another 5 minutes or until the corn is just done.
Lastly, add the shrimp and allow them to cook until done. About 3 minutes. The entire pot should be done in under 20 minutes. When done, it is time to strain the liquid and serve.
How To Serve
I suggest lining the table with either newspaper or a piece of parchment paper all the way down the center of the table. Then serve the classic shrimp and sausage boil spread over the paper. Place boils of the suggested condiments (above) around the spread-out food for people to dunk as they go. I normally don’t put plates on the table but do offer them on the side. I think it makes it more fun for everyone to eat picking through the classic shrimp and sausage boil. However, I do place large napkins and forks at each place setting. Ensuring guests have what they need to enjoy a fun evening.
- Be sure to bring the stockpot to a boil before adding the potatoes. Adding them too soon will require a longer cook time than the suggested 8-10 minutes.
- Get the condiments ready beforehand so they are ready to go. I made the garlic aioli and even place the sliced lemons in a bowl before starting. It makes serving much easier.
- You can use regular cut-up potatoes if that’s all you have on hand. Be sure to cut them about 1.5 inches in diameter so they are bite-sized for serving.
- Use raw shrimp, not precooked shrimp.
- Serve with a mix of cold beer, Pellegrino’s, white wine, or ginger ale.
- Make sure to use a large enough stock pot. I use my 6 qt to ensure it all fits easily.
- To heat the stockpot to a low boil, I find placing the lid on works best instead of adjusting the heat. I remove the lid when I no longer want the pot to boil.
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- 2 lb small baby potatoes
- 1 lb smoked sausage (or kielbasa or andouille)
- 2 lb raw shrimp peeled and deveined
- 1/2 cup old bay seasoning
- 3 lemons divided
- 1 bay leaf
- 3 tbsp sea salt
- 1 onion peeled and quartered
- 16 cups of water
- 4 ears of corn (cut into 3-inch pieces)
- Making a seafood boil always starts with flavoring the water. You will want to make this in stages since all of the ingredients have differing cook times. However, it is not as complicated as it might sound.
- Simply begin by filling a stock pot with water. You will need about 14-16 cups.
- Season the water with the bay leaves, quartered peeled onion, old bay seasoning, salt, and 1 quartered lemon.
- Bring the stockpot to a boil, and throw the potatoes in. Cook for 8 to 10 minutes. Until the potatoes are just tender.
- Cut sausages into one-inch pieces.
- Next, add the onion, corn, and sausages. Allow the pot to stay on a low boil for another 5 minutes or until the corn is just done.
- Lastly, add the shrimp and allow them to cook until done. About 3 minutes. The entire pot should be done in under 20 minutes.
- When done, it is time to strain the liquid and serve.
Amount Per Serving: Calories: 422Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 177mgSodium: 5601mgCarbohydrates: 39gFiber: 5gSugar: 5gProtein: 27g
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