Louisiana seafood boil


  • 2 Tbsp Seafood Boil Seasoning
  • 1 tsp Fine Sea Salt (or to taste)
  • 2 lbs Medium Red Potatoes, halved
  • 1 large Onion, quartered
  • 2 whole Corn on the Cob
  • 12 whole Littleneck Clams, scrubbed
  • 1 lbs Mussels, scrubbed
  • 1 lbs Jumbo Shell-On Shrimp
  • 1 Tbsp Fennel Pollen
  • 1 link Andouille Sausage, cut into 6



  1. In a large pot (10 quarts), combine 6 cups water, spice mix, fennel pollen, salt, potatoes, onion and sausage. Cover and bring to a boil over high heat.
  2. Boil until potatoes just begin to become tender when pierced with a knife, about 5 minutes.
  3. Remove lid and layer in corn, clams, mussels and shrimp. Reduce heat to medium-high, cover pot and cook until clams and mussels open and shrimp are just cooked through, about 10 minutes.
  4. With a slotted spoon, transfer seafood to a platter. Discard any clams or mussels that have not opened. 
  5. Place corn, onions and potatoes to another bowl or platter and pour a few cups of the liquid from the pot over seafood and sprinkle both platters with parsley.