How to Make a Stovetop Seafood Boil in One Pot
You do not need an outdoor burner or giant setup to make a seafood boil. A large stockpot on the stove works well for a family-size meal as long as you add the ingredients in the right order.
Ingredients
- 1 1/2 pounds baby potatoes
- 1 pound smoked sausage, sliced
- 4 ears corn, cut into pieces
- 1 1/2 pounds large shrimp
- 3/4 cup unsalted butter
- Chef Bae® Seafood Boil Seasoning, to taste
- Lemon wedges, optional
One-Pot Method
- Fill a large stockpot with enough water to cook the ingredients comfortably without overcrowding.
- Add the potatoes first and cook until partially tender.
- Add the sausage and corn and continue cooking.
- When the potatoes are nearly done, add the shrimp.
- Cook the shrimp just until opaque and pink, then drain the pot immediately.
- Melt the butter separately, stir in Chef Bae® Seafood Boil Seasoning, and pour it over the drained boil.
Why Not Add Everything at Once?
Potatoes need much more time than shrimp. If shrimp go in at the beginning, they can become firm and rubbery before the potatoes are tender.
Do Not Overcrowd the Pot
If your pot is too small, cook in batches or reduce the recipe. Overcrowding can slow the return to a simmer and make timing less predictable.
Add Crab or Lobster
You can add crab legs or lobster tails, but account for their cooking or reheating needs and add them at the appropriate stage. Most retail crab legs are already cooked and mainly need reheating.
For more troubleshooting, read Seafood Boil Mistakes to Avoid.
Shop Chef Bae® Seafood Boil Seasoning for the finishing butter sauce.
About Chef Bae® Sherri Smith
Sherri Smith, known as Chef Bae®, is an Atlanta-based celebrity private chef, cookbook author, recipe developer, and culinary entrepreneur with more than 20 years of culinary experience. Through Chef Bae®, she shares Southern-inspired recipes, cooking tips, seasonings, and cookbooks designed to help home cooks create flavorful meals with confidence.