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Prep time
15 minutes
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Cook time
35 minutes
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Serves
4 to 6
Test Kitchen Notes
If you're searching for a crowd-friendly Mardi Gras dish or a celebratory spring boil (because, crawfish season), look no further than this seafood boil from recipe developer and content creator Rosalynn Daniels. For a big, bold flavor base, start with Zatarain’s Creole Seasoning, a whole head of garlic, beer, bay leaves, and Zatarain's Concentrated Crawfish, Shrimp & Crab Boil. Hearty potatoes and sweet corn on the cob add extra oomph, but the real stars of the show are the proteins: Zatarain’s 100 percent pork Smoked Andouille Sausage, plus fresh, unpeeled shrimp and snow crab legs (or whole blue crabs). This sausage is pre-cooked, which saves you a step in the process and guarantees that your sausage is already cooked to perfection. When it’s time to serve, drain the liquid and transfer your boil to a large tray or serving dish and drizzle everything in the spicy, seasoned butter for the ultimate family-style meal.
This recipe is shared in partnership with Zatarain’s® Smoked Sausages. To shop their smoked sausages and more, stop by Kroger, Walmart, and other retail locations nationwide. —The Editors
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Watch This Recipe
Creole-Seasoned Seafood Boil
Ingredients
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16 ounces
beer (any style)
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3/4 cup
plus 2 tablespoons Zatarain’s Creole Seasoning, divided
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1/4 cup
plus 1 tablespoon smoked paprika, divided
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2 teaspoons
Zatarain’s Concentrated Crawfish, Shrimp & Crab Boil, divided
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4
bay leaves
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12
red potatoes, halved
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4
lemons, sliced in quarters
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1
head garlic, halved
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2 pounds
Zatarain’s Smoked Andouille Sausage, sliced into quarters
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6
ears of corn, quartered (husks and silks removed)
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2 pounds
large raw shrimp, unpeeled
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2 pounds
snow crab legs or whole blue crabs
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2 pounds
butter (8 sticks)
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1 cup
minced garlic
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2 tablespoons
brown sugar
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2 tablespoons
lemon pepper seasoning
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2 teaspoons
onion powder
Directions
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Fill a large stockpot halfway with water and bring to a boil.
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Add the beer, ¾ cup Zatarain’s Creole Seasoning, ¼ cup smoked paprika, 1 ½ teaspoons Zatarain’s Concentrated Crawfish, Shrimp & Crab Boil, bay leaves, red potatoes, lemons, and halved head of garlic. Bring the mixture back up to a boil, then add the Zatarain’s Smoked Andouille Sausage and turn the heat down to medium and simmer for 15 minutes, or until the potatoes are slightly tender.
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Add corn to the stockpot and cook for 5 minutes.
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Add the shrimp and crab to the stockpot and cook for another 3 to 5 minutes, or until the seafood is fully cooked.
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Meanwhile, melt the butter in a saucepan over medium heat. Stir in the minced garlic and cook until the butter begins to caramelize. Stir in the brown sugar, lemon pepper seasoning, 2 tablespoons Zatarain’s Creole Seasoning, 1 tablespoon smoked paprika, onion powder, and ½ teaspoon Zatarain’s Concentrated Crawfish, Shrimp & Crab Boil. Simmer on low until you’re ready to serve the seafood boil.
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Drain the liquid from the stockpot and serve your seafood boil immediately. Drizzle with the butter sauce, or use it as a dip.
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