Seafood Boil

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Seafood Boil - Cuso Cuts

Seafood boil is made for sharing with family and friends. In the Southern United States, it has a long tradition, complete with secret ingredients for personalization. As you eat, share stories around a table. 

The flavor is outstanding.

Tips for Success

There are a few tricks that create the best seafood boil:

  • Use fresh corn
  • Pick out 16-20 shrimp. They hold up better.
  • Try baby red potatoes, they absorb flavor like crazy
  • If you’re not fond of andouille sausage, use kielbasa
  • If you plan to use more types of fish, think FIRM (halibut, Mahi-Mahi, monkfish)
  • Add your fish in, remembering how long each takes to cook.  Raw crab takes minutes (in the pot first), followed by lobster (10 minutes), 7 minutes for the clams, and the shrimp last (3 minutes)
  • While anticipation is fun sometimes, serve your seafood boil as soon as it’s done.
  • Use a big stock pot for simmering

PitMaster Memo – Basic Seafood Boil Seasonings

If you like having herb blends on hand, there’s no reason not to make your own seafood seasoning blend. Here are the basic seasonings. You’ll have to tinker to get the flavor profile you want.

  • Black Pepper, fresh ground
  • Basil
  • Cayenne pepper
  • Chili powder
  • Garlic powder
  • Ginger powder
  • Lemon Pepper
  • Old Bay
  • Onion powder
  • Oregano
  • Parsley
  • Red pepper flakes
  • Salt
  • Thyme
  • Smoky paprika

Sides

  • Dill pickle cole slaw
  • Mac n cheese
  • Orange filled popovers
  • Roasted Brussels Sprouts with pine nuts
  • Roasted Okra
  • Sourdough garlic bread

From the Bar

  • Blue moon
  • Bourbon
  • chardonnay
  • Corona
  • Ice tea lemonade
  • Rum punch
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