Crab & Shrimp Boil

Since our first vacation on the Outerbanks of North Carolina (11 years ago) I had always wanted to try a “boil pot”. Every year the week would pass and I left OBX without a taste. I declared 2017 as the year, as I  was about to order from a local eatery but realizing I had to leave a deposit for the pot and then return the pot when finished (which I thought was a hassle) I decided to take a stab at creating my own “pot”. After I searched the internet for recipes on how to create this concoction I headed out to the local market (Food Lion) to purchase my ingredients.

Recipe as follows:

– Fill a large stock pot with water, add Zatarain’s boil in a bag and let boil (leave enough room to add your ingredients, you don’t want it to overflow)


After you have a complete boil add these ingredients:

– 1 pound of baby red bliss potatoes

– 1 large vidalia onion (peeled and quartered)

Cook until potatoes are semi soft (test with fork), then add the next ingredients to the pot:

– 2 pound bag of large frozen shrimp (deveined) I let the shrimp cook until pink (approximately 3 – 4 minutes)

Next ingredients to pot:

– 1 pound of andouille sausage (cut into thick slices) I used a local brand that was quite tasty {The Weeping Radish}

– 1 pound of frozen snow crab legs

– 6 ears of corn on the cob (shucked, rinsed and broke in half)

Total cook time: 30 minutes

Drain pot and serve in a large dish

Sprinkle with Old Bay Seasoning and accompany with your favorite cocktail sauce and biscuits (Pillsbury is a family favorite). This recipe served our family of five generously. Enjoy Ya’ll!


For the older folk, you can pair with a local wine, Sanctuary Vineyards has turned into a favorite of mine.



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