Country Seafood Boil
Country Seafood Boil
Country Seafood Boil
Country Seafood Boil

Country Seafood Boil

David Venable

Don't be "shellfish"—there's plenty of my seafood boil to share!

Ingredients

  • 1/2 Tbsp smoked paprika
  • 1/2 Tbsp paprika
  • 1/2 tsp celery salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp fine sea salt or kosher salt
  • 1/2 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle chili powder
  • 1/2 cup chicken stock
  • 12 oz beer
  • 1 lb baby potatoes
  • 1 large onion, peeled and large dice
  • 2 links andouille sausage, cooked and sliced into 1" rounds
  • 2 lbs little neck clams
  • 1 lbs medium shrimp
  • 2 lobster tails, split
  • 2 ears corn, shucked and cut into 8 rounds

Directions

In a mixing bowl, combine the smoked paprika, paprika, celery salt, garlic powder, onion powder, salt, thyme, cumin, and chipotle chili powder. Set aside.
Put the chicken stock, beer, potatoes, onion, and sausage into a large stockpot. Cover and steam on medium heat until the potatoes are not quite fork tender, about 10–15 minutes.
While the potatoes are steaming, toss the clams, shrimp, lobster, and corn with the pre-mixed spices in a large mixing bowl.
When the potatoes are cooked accordingly to the directions above, add the seafood medley and the corn to the stockpot. Cover and steam for about 10 minutes. Stir and steam for another 5–10 minutes, or until the seafood is cooked through.

Cook's Notes

Soak up the delicious broth with a side of cornbread. Try my Southwestern Corn Muffins, Cheesy Cornbread, or Sweet Potato Cornbread depending on your preference or the time of year.

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