1 3 ounce bag shrimp or crab boil
3 tablespoons Old Bay Seasoning
2 ¼ – 3 pounds small new potatoes
4 – 5 corn, husked and cut in 1-1/2- to 3-inch pieces
1 – 2 pound spicy smoked link sausage (kielbasa or andouille), diagonally sliced in 1-inch pieces
3 – 4 pounds medium to large unpeeled shrimp (preferably heads on)
3 – 4 lemons, halved
Snipped fresh Italian (flat-leaf) parsley
Garlic Mayonnaise and Cocktail Sauce (see recipe)
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In a 12- to 16-quart pot bring 2 gallons water to boiling. Add shrimp or crab boil and Old Bay Seasoning; reduce heat. Simmer, uncovered, 10 minutes. Add potatoes, a few at a time, allowing water to continue simmering. Simmer 7 to 10 minutes, until nearly tender. Add corn; simmer, uncovered, 5 minutes. Add sausage and shrimp. Simmer 3 to 5 minutes, until shrimp are opaque (do not overcook shrimp) and sausage is heated through; drain.
Transfer to large platter. Add lemon halves and sprinkle parsley. Serve hot or within 1 hour of cooking. Pass Garlic Mayonnaise and Cocktail Sauce. Makes 6 to 8 servings.
Shrimp boil or crab boil (a common brand is Zatarain’s) can be found in your grocery store’s spice aisle in a bag or bottle. If you can’t find the spice blend, you can sub additional Old Bay Seasoning.
Nutrition Facts (Shrimp and Sausage Boil)
678 calories; 34 g total fat; 11 g saturated fat; 4 g polyunsaturated fat; 10 g monounsaturated fat; 339 mg cholesterol; 1356 mg sodium. 1418 mg potassium; 41 g carbohydrates; 5 g fiber; 5 g sugar; 53 g protein; 583 IU vitamin a; 57 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 56 mcg folate; 3 mcg vitamin b12; 141 mg calcium; 6 mg iron;
Crab Boil Platter with extra corn