Last year we went to the beach with a great group of our friends. One of them, we’ll call him Ty because that’s his name, is legendary for his seafood boil and he passed along all of his seafood boil techniques to us. And dang it, we’re VERY thankful for the spoils of this culinary education.

These are all of the ingredients that went into the boil:

3 Dungeoness Crab
6 Lemons
5 Lbs steamer clams
3 JalapeƱos
1 Box Zatarain’s Crab Boil
5 Artichokes
3 Onions
3 Lbs Hot Links
8 Lbs Baby red potatoes
4 Lbs 31-40 Tail on shrimp
2 Lbs Wild lobster tails, peeled
4 Lbs 8-12 Scallops
6 Heads Garlic
8 Ears of corn, split in half
1 16 Oz can of Guiness Stout
1 Cup of salt
1 Cup Creole seasoning
1/2 Cup peppercorns
1/4 fennel seed
1/4 coriander
8 Bay leaves
2.5 Tbs Red pepper flake
1 Large cooking Vessel

Here’s the before photo:

The following is a little chart that Ty provided me to help give you the time frame for the seafood boil. Some of the ingredients that are listed may be different then what we used, but you get the idea. You certainly don’t want to add all of the ingredients at the same time, otherwise you’ll have some seriously mushy seafood.

Seafood Boil

Here’s a couple of photos of the boil being built and Ty with his fantastic stirring utensil that could also be useful if you lose your boat oar.

Seafood Boil

Seafood Boil

Seafood Boil

Seafood Boil

Seafood Boil

Seafood Boil

Seafood Boil

Seafood Boil

The final product with the group of 8 happy eaters and the aftermath:

Seafood Boil

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I've got to say my favorite part was the scallops, those things are amazing. But, I'm a little biased, scallops are one of my favorite things from the ocean.

William Slater

My name is Will Slater. I’ve got no formal food training and I’ve never been a chef anywhere. My wife and I are completely self taught cooks, and we just love food and the adventures it takes us on. My specialty is outdoor cooking, mainly via the two smokers I have, but I want to share all different parts of the food world with you, not just through my eyes but the eyes of many. I’ve cooked for one person, thousands of people, made a run at the “food business” and I can’t wait to share my knowledge with as many as I can.

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