Get your football gameday on and take a trip to bayou country and make this amazingly delicious Shrimp and Clam Boil Recipe with Sausage.
It’s here, FINALLY!! I’ve been waiting since January for college football to come back around and I could not be more ecstatic because that means I get to whip this up. There is nothing like watching football on a Saturday all day with good friends and a whole lot of food to graze on!
This is one of those comforting recipes that is so hearty and so filling but I’m not kidding when I say you could literally eat it all day long. It’s kind of like soup to be honest. Shrimp and clam boils are usually a bit spicy as well which I think makes it that much better!
WHAT IS A SEAFOOD BOIL?
Seafood boils have been around for quite a long time and originated in Louisiana. Folks would make seafood boils almost as an excuse to get together as a community. Seafood boils are delicious, easy to make and usually can feed a ton of people!
If you aren’t familiar with a seafood boil then maybe you’ve heard of frogmore stew which is more of a Carolina, Georgia, Florida name for it, but honestly it’s just about the same thing.
There are many different things you can cook in a seafood boil, but just as long as some sort of seafood is the staple ingredient. Most typical seafood boils consist of shrimp, crawfish, lobster or crab.
I mean can you even imagine how expensive a lobster boil would be?! For all intents and purposes of being able to feed my friends while not going broke, we’ll stick with shrimp, but don’t worry because it is still absolutely delicious!
When it comes to the seasoning for this, there are definitely a few things you can do. You can make your own or use a store bought one, but you need to use something. Nothing worse than boiled vegetables and seafood with zero flavor, I mean NOTHING!
I of course made my own seasoning blend and it was actually pretty easy to do. I think most of you guys will find that you have just about all of the spices and herbs right in your very own cabinets as we speak. You can make the seasoning I made, do a variation of it, or save a few minutes and buy some at the store.
This is totally up to you but make sure to do it!
HOW TO MAKE A SHRIMP AND CLAM BOIL
One of the most important things when making this recipe is to be able to time when the ingredients go into the pot, so things cook while not over cooking. For example, you would never put shrimp in at the beginning of the cooking process because they’d be mush by the time they’re done.
When boiling shrimp in general I usually bring the water to a very low boil and add them in and they take around 5 to 7 minutes to cook through.
You also have to remember that when you remove shrimp from the seasoned water they don’t automatically stop cooking, they will continue to cook.
In this recipe I used some pretty big shrimp, which were about 16 to 20 per pound. With this being said, it may take you longer or shorter to boil the shrimp dependent upon the size. One of my favorite things in my kitchen is my pot filler from Franke.
I’ve always wanted a pot filler and man oh man to I absolutely love it especially for things like this. Your eyes are just drawn to it because it’s just something different in a kitchen.
The Franke gooseneck pot filler I have is stunning and so incredibly functional. This recipe uses 3 gallons of water and it gets really heavy so to be able to leave the pot right there on the burner and fill it up is amazing! If you’re an all-day grazer and football watcher than this shrimp and clam boil recipe is absolutely for you!!
MY FAVORITE SEAFOOD RECIPES
If you love this, then check out these seafood recipes
- Smoked Salmon Dip Recipe
- Poached Salmon Salad Recipe with French Green Lentils
- Homemade Gravlax Recipe
- Oysters Rockefeller Recipe
- Classic Salad Nicoise Recipe
- Sriracha Shrimp – from Vindulge
Shrimp and Clam Boil Recipe with Sausage
For the Spices:
- 1 tablespoon of coriander seeds
- 1 teaspoon of celery seeds
- 1 teaspoon of cayenne pepper
- 2 teaspoons of dill
- ½ teaspoon of ginger
- 1 tablespoon of paprika
- 1 teaspoon of pepper
- 2 teaspoons of ground mustard
- ½ teaspoon of all spice
- 2 tablespoons of sea salt
For the Shrimp Boil:
- 3 sliced lemons
- 3 bay leaves
- 20 sprigs of fresh thyme leaves
- 2 peeled and roughly chopped yellow onions
- 5 pounds of red potatoes
- 6 ears of shucked corn cut into thirds
- 2 pounds of Polish sausage cut into 1” pieces
- 18 fresh clams
- 3 pounds of jumbo deveined shrimp
- Spices: Combine all ingredients together in a small bowl and set aside.
- Bring 3 gallons of water to a soft boil along with the spice blend, lemons, bay leaves, thyme and onions. Note: the water should be as salty tasting as the ocean so you may need to add more in there.
- Next, add in the potatoes and cook for 4 minutes before adding in the corn. Cook for another 4 minutes.
- Add in the sausage and cook for 4 minutes and then add in the clams and cook for 4 minutes.
- Finally, turn the heat off completely and add in the shrimp and cook for 8 to 10 minutes or until the shrimp is cooked and the clams have opened.
- Drain the shrimp and clam boil and serve on newspaper or a large serving platter.
This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.