Everywhere in the United States there is a coastline with a seafood boil. There are clam bakes in New England, crab boils in Maryland, whitefish boils in the Great Lakes, and crawfish boils in Louisiana. we could go on. Most iterations comprise fresh shellfish and hearty veg, spiced with proprietary seasonings in a festive, crowd-ready, one-pot feast. This version, which has big shrimp, cut-in-half fresh corn cobs, smoked sausages, and baby red potatoes, is a nod to the Low Country boils (a k. a. Frogmore stews) of coastal South Carolina and Georgia. In the author’s home state of Texas, it’s known as a farmer’s seafood boil.
Your local grocer may stock a single seafood boil spice blend or many. Old Bay seasoning is our top pick for this dish because it tastes smoky and peppery. However, Zatarain’s Crawfish, Shrimp, and Crab Boil seasoning will make a spicier Louisiana-style alternative. Can’t find either? Make your own homemade “Old Bay” seasoning mix.
For the seafood, this recipe only calls for shrimp, but you can add any shellfish that looks freshest at the market, such as crab legs, mussels, clams, lobster tails, scallops, or even just shrimp. Also, any precooked sausage will work here. Traditional kielbasa is used, but andouille sausages add a Cajun flavor with a little extra spice. Adding the ingredients in graduated stages allows each to cook to its optimal doneness. Cook the parts one at a time, using a spider or mesh skimmer to take out each one as it’s done, if your pot isn’t big enough. Keep everything warm in a 200° oven until you’re ready to serve. The most important thing about a great seafood boil is to enjoy it and not worry about making a mess. Serve the whole thing on a table covered in newspaper with homemade cocktail sauce and a lemon-butter sauce for dipping, and maybe serve a bowl of coleslaw on the side.
A seafood boil is the ultimate summer feast – mountains of shrimp lobster, clams and corn soaked in spices and cooked until perfectly tender. But there’s one key component that brings even more flavor to the party sausage.
The right sausage adds a smoky meaty depth that takes seafood boils over the top. But with so many varieties available how do you choose what sausage goes best in seafood boils?
In this article, I’ll cover the top sausages for seafood boils and offer guidance on how to pick the right one for your taste. Let’s dive in!
Why Add Sausage to Seafood Boils?
Before covering specific options, it helps to understand why sausage became a seafood boil staple in the first place. Here are some of the benefits sausage brings:
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Smoky flavor – Many sausages are smoked, bringing a delicious charred taste. This contrasts nicely with the brininess of the seafood.
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Spice – Sausage often contains bold seasonings like garlic, paprika and chili flakes. This kicks up the flavor even more.
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Heartiness – The sausage provides a meaty texture that contrasts with the delicate seafood.
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Substance – For those who don’t eat seafood, the sausage gives them something hearty and filling to enjoy.
So sausage adds nice balance, substance and tons of flavor. Now let’s look at the best varieties to use.
Andouille Sausage
Andouille is arguably the most popular sausage for seafood boils. It’s a smoked pork sausage seasoned with garlic, pepper and other Creole spices. The spicy kick pairs exceptionally well with the sweet corn and briny seafood. Andouille can be found in any well-stocked supermarket, often near the hot dogs. If you like spice, it’s hard to beat andouille!
Kielbasa
Also called Polish sausage, kielbasa has a milder flavor than andouille but still smoky and garlicky. It provides substance without overpowering the seafood flavors. Kielbasa is widely available and comes in beef, pork or turkey varieties. It’s a great choice for those who want a less intense sausage option.
Chorizo
Spanish chorizo has a deep red color and is heavily seasoned with paprika and garlic. It brings a vibrant flavor that’s excellent in seafood boils. Mexican chorizo is a fresh sausage that requires cooking, so it’s less convenient but can also work well. Overall, chorizo’s bold seasoning makes it a great addition.
Bratwurst
Bratwurst is a German pork sausage that brings spice flavors like nutmeg, coriander and ginger. It has a milder smoky flavor than andouille or kielbasa. The pork and veal varieties both work nicely in seafood boils, adding a flavorsome sausage component.
Smoked Sausage
You can also use basic smoked sausage links or kielbasa. These provide the smoky flavor and meaty texture without strong spice flavors that could overpower the seafood. It’s a flexible option available everywhere.
Italian Sausage
Mild or spicy Italian sausage is another fine choice. It has robust garlic, oregano and fennel flavors that pair well with seafood. Slice the sausage before adding it to the boil so the spices permeate the broth.
Chicken Sausage
If you want to avoid pork, chicken sausage makes a great alternative. It provides substance and soaks up all the delicious flavors. Italian chicken sausage works particularly well. Andouille chicken sausage will offer spice similar to traditional pork andouille.
How to Cook the Sausage
For full-size sausages, slice them into 1-2 inch pieces before adding to the boil. This allows the flavors to penetrate and the sausage to cook through.
Many recipes have you brown or pan-fry the sausage first to add nice caramelization before boiling. If using pre-cooked smoked sausage, you can add it directly to the boil without pre-cooking.
Allow at least 10-15 minutes of simmering time for the sausage to absorb flavors and heat through. Then it’s ready for your seafood boil feast!
Top Seafood Boil Sausage Picks
- For authentic Cajun flavor – Andouille sausage
- For mild smoky flavor – Kielbasa
- For bold Spanish spice – Chorizo
- For German flair – Bratwurst
- For convenience – Pre-cooked smoked sausage
- For Italian seasoning – Italian sausage
- For avoid pork – Chicken sausage
Sample Seafood Boil Recipe
To give you an idea of how to incorporate sausage, here’s a delicious seafood boil recipe to try:
Ingredients:
- 2 lbs medium shrimp, unpeeled
- 1 lb smoked kielbasa or andouille sausage, sliced 1 inch thick
- 4 ears of corn, cut into thirds
- 2 lbs small red potatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- Cajun seasoning
- Salt
- Lemon wedges for serving
Instructions:
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Fill a large stockpot with water and bring to a boil. Add potatoes and boil 5 minutes.
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Add corn and sausage and boil 5 minutes more.
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Stir in shrimp, onions, garlic, Cajun seasoning and salt to taste. Cook 3-4 minutes until shrimp are pink.
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Drain and pile onto a serving platter. Serve with lemon wedges.
The smoky sausage perfectly complements the sweet corn and tender shrimp. Adjust the quantities to your liking, and try substituting different sausage varieties.
Stock Up on Sausage for Savory Seafood Boils
Adding sausage to seafood boils boosts the flavor tremendously. With so many wonderful varieties, you can customize to your taste – spicy, mild, chicken or pork. Just make sure to use fully-cooked sausage for convenience and sliced small for the best texture.
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Shrimp boil:2 lemons, quartered2 bay leaves3 Tbsp. Diamond Crystal or 1½ Tbsp. Morton kosher salt2 Tbsp. whole black peppercorns½–¾ cup crab and shrimp boil seasoning, such as Old Bay, or 4 (3-oz.) bags Zatarain’s Crawfish, Shrimp, and Crab Boil4 lb. small new potatoes (about 1½” in diameter) or larger potatoes cut into 1½” pieces2 lb. smoked pork sausage (about 4 links), such as kielbasa, cut into 2″ pieces2 sweet or yellow onions, peeled, quartered8 ears of corn, shucked, cut in half4 lb. large shell-on shrimp (31–35 count; preferably wild-caught),
- One step in making a shrimp boil is to fill a large stockpot with 6 quarts of water. If you are using two pots, split the ingredients and water between them. Add 2 lemons, quartered, 2 bay leaves, 3 Tbsp. Diamond Crystal or 1½ Tbsp. Morton kosher salt, 2 Tbsp. put in whole black peppercorns and ½ cup of crab and shrimp boil seasoning. Cover and heat up. Add 4 lb. small new potatoes (about 1½” across), bring back to a boil, and cook for 7 minutes. Add 2 lb. cut about 4 links of smoked pork sausage into 2-inch pieces. Peel and quarter 2 sweet or yellow onions. Bring to a boil again and cook for 5 minutes. Bring back to a boil and add 8 ears of corn that have been peeled and cut in half. Cook for another 5 minutes, or until the corn is done and the potatoes are soft when pierced with a knife. Step 2Add 4 lb. big shell-on shrimp (31–35 count; preferably wild-caught) and devein them. Cook (no need to return to a boil) while stirring slowly for about 3 minutes, or until the shrimp turn pink. Remove insert or drain through a very large colander.
- Part 3: Make the lemon-butter sauce. In a small saucepan over medium-high heat, melt ¼ cup (½ stick) unsalted butter. Transfer to a medium bowl and stir in 2 Tbsp. fresh lemon juice and Louisiana-style hot sauce (if using). Taste and add more lemon juice, if needed. Cover and let sit in a warm place. Step 4: Put the shrimp boil on a table lined with newspaper or on big platters. Dust with more crab and shrimp boil seasoning, if desired. Classic Cocktail Sauce, lemon-butter sauce (if using), and lemon wedges for squeezing should be served on the side. There was an online version of this recipe in June 2017 with the title Low-Country Boil With Shrimp, Corn, and Sausage. Here are more of our favorite one-pot seafood recipes →
How would you rate Classic Seafood Boil With Lemon-Butter?
- A go-to seafood recipe
- Anonymous
- Delhi, IND
- Grew up with these!
- Anonymous
- It’s easy to clean up if you “serve” the food on butcher paper. Anonymous.
- The best boil. Cut recipe in half for 3 people. Seasoned perfectly. Add a whole bulb of garlic and roast one for French bread. Beautiful presentation poured out on huge platter. Lined dining table with paper and easy clean up. Fun fun dinner. DianeJax, FL.
- Grew up with these boils on the Bayous. just the best! ate them in San Diego!AnonymousSan Diego, CA, summers in the Bayous!
- This is an excellent recipe. If you follow the directions to the letter, you can make a great, easy dinner that your guests will enjoy if they want to try low country food. One of the guests couldn’t have lactose, which made it perfect for all of us. We finished it off with peach pie. Kathy from CharlestonCharleston, SC.
- SO GOOD – perfect for a crowd. Two boxes of Zatarain and a half cup of Old Bay were used. And put one stick of butter in with the first batch of spices. GREAT recipe – its an instant classic. elainepatsChicago.
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