CRAB BOIL PLATTER WITH EXTRA CORN – Shrimp boil smothered in garlic butter and old bay seasoning made easy in the oven. Ready in 30 minutes!

Shrimp boil comes fully loaded with all the goods! Slices of smoked andouille sausage with tender-crisp shrimp, sweet, juicy corn and creamy potatoes bake on one pan to make this an easy, fool-proof recipe. And if that’s not enough, add even MORE flavor and serve straight out of the oven with a drizzle of extra garlic butter, parsley, green onions and lemon wedges.



— 1 3 ounce bags of shrimp or crab boil
— 3 tablespoons Old Bay Seasoning
— 2 ¼ – 3 pounds small new potatoes
— 4 – 5 corn, husked and cut in 1-1/2- to 3-inch pieces
— 1 – 2 pound spicy smoked link sausage (kielbasa or andouille), diagonally sliced in 1-inch pieces
— 3 – 4 pounds medium to large unpeeled shrimp (preferably heads on)
— 3 – 4 lemons, halved
— Snipped fresh Italian (flat-leaf) parsley
— Garlic Mayonnaise and Cocktail Sauce (see recipe)


In a 12- to 16-quart pot, bring 2 gallons of water to boiling. Add shrimp or crab boil and Old Bay Seasoning; reduce heat. Simmer, uncovered, 10 minutes. Add potatoes, a few at a time, allowing water to continue simmering. Simmer 7 to 10 minutes, until nearly tender. Add corn; simmer, uncovered, 5 minutes. Add sausage and shrimp. Simmer 3 to 5 minutes, until shrimp are opaque (do not overcook shrimp) and sausage is heated through; drain.

Transfer to large platter. Add lemon halves and sprinkle parsley. Serve hot or within 1 hour of cooking. Pass Garlic Mayonnaise and Cocktail Sauce. Makes 6 to 8 servings.


Shrimp boil or crab boil (a common brand is Zatarain’s) can be found in your grocery store’s spice aisle in a bag or bottle. If you can’t find the spice blend, you can sub additional Old Bay Seasoning.

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