I love and enjoy a good seafood boil in a restaurant. The endless pile of crab and shrimp to crack open and pick through. Beyond the delicious seafood and sweet corn. This Garlic Butter Seafood Boil Soup is a perfect recipe to accomplish at home whenever you feel craving for one. Most of the time you already have all ingredients at home anyway.
Why is this Seafood Boil soup so good?
A seafood boil is very popular in the south. It’s full of seafood like shrimp and clams, along with potatoes, corn, and sausage. You can use any seafood you love. From many recipes, I learned to use seasonings like Old Bay and lots of butter to add flavor. Sometimes, I do not feel like making my fingers messy. That is why I make this dish into a soup and use utensils instead of fingers.
Let’s get cooking…
In this recipe, you’ll find fresh langoustine and shrimp! Along with chicken sausage, red potatoes, and fresh corn on the cob. Everything is steamed in a mixture of water, old bay. If I have crab legs on hand add those as well. My husband has a fish allergy, but can have shellfish. Reason why I omit clams and certain seafood.
Preheat oven to 350F.
Here’s how to make it!
I prefer a dutch oven to make my soup at. It allows me to prep on a stove and finish in the oven for 30 minutes and done. No long cooking or steaming.
Saute red onion before you will add the rest of the ingredients. The best potato is Red potatoes. They hold-up and do not get so mushy. Regular (russet) potatoes can be used if that’s what you have. We love sweet potatoes in our family and decided to add one to this recipe. Add chicken stock and simmer on medium heat corn and potato for about 10 minutes to give a little pre-cooking.
- 1 whole red onion
- 2 tbsp of unsalted butter
- 4 red potato
- 1 medium sweet potato
- 3 corn on the cob
- 1 cup of Chicken broth
Add the seafood. Fresh or frozen, both are OK to use. You can also use frozen sausage or kielbasa. When you are using frozen ingredients, make sure your meat is fully cooked before serving.
- 1 pound of shrimp (you can mix half and half with langoustine
- 1 pound of Andouille sausage, or any sausage you like
- 3 cloves of garlic, minced
- 3 tbsp of Old Bay seasoning
- 1 whole lemon (juice)
- 3 bay leaves
Put the lid on your pot and bake in oven for 20 – 30 min or till your shrimp is pink and done cooking. This is the reason I like to use the dutch oven style of pot. The meal gets steamed and not dried out. The heavy lid keeps all the heat inside of the pot.
Add butter and let melt into a sauce after you take out your pot from the oven. Do not forget to discard all bay leaves from the soup.
4 tbsp of butter
Ready to serve?
We like to dip bread into a broth or even make a bowl of rice to have with the soup. Garnish with herbs of your choice. I use chives or flat-leaf parsley.
Dobrou Chut!!!
Cooking tips
- The bigger the shrimp the better.
- You can use red or yellow potatoes or a mix! Fingerling potatoes with skin on or peeled.
- No Kielbasa? no problem. Any sausage with good flavor will work.
- Definitely use fresh corn, it’s worth it!
Why I use Frozen ingredients?
Many times I make a last-minute decision on what to cook for dinner. If Garlic Butter Seafood boil is the winner, I know that most ingredients I have in the freezer. It is easy to just toss straight from the freezer into my pot.
If it is frozen, adjust the cooking time by 5-10 minutes. Try to get the jumbo shrimp w/ shell on if you’re buying frozen. It tends to stay juicy and plump!
Who inspired me?
If you wonder who inspired this delicious recipe. You can find it here. Razzle Dazzle Life is the name of a blog. She makes delicious meals. I cannot wait to try more of her recipes! The original recipe is a little bit different, I just made it into a soup which my kids prefer more.
Do you enjoy easy chicken recipes? Here is one, you will love! Orange Chicken
Garlic Butter Seafood Boil Soup
Ingredients
- 1 whole red onion
- 2 tbsp of unsalted butter
- 4 red potato
- 1 medium sweet potato
- 3 corn on the cob
- 1 cup of Chicken broth
- 1 pound of shrimp
- 1 pound of Andouille sausage, or any sausage you like
- 3 cloves of garlic, minced
- 3 tbsp Old Bay seasoning
- 1 whole lemon (juice)
- 3 bay leaves
- 4 tbsp of butter
Instructions
- Preheat oven to 350F.
- Saute red onion before you will add the rest of the ingredients.
- Add chicken stock and simmer on medium heat corn and potato for about 10 minutes to give a little pre-cooking.
- Add the seafood. Fresh or frozen, both are OK to use. You can also use frozen sausage or kielbasa. When you are using frozen ingredients, make sure your meat is fully cooked before serving.
- Put the lid on your pot and bake in the oven for 20 – 30 min or till your shrimp is pink and done cooking. This is the reason I like to use the dutch oven style of pot. The meal gets steamed and not dried out. The heavy lid keeps all the heat inside of the pot.
- Add butter and let melt into a sauce after you take out your pot from the oven. Do not forget to discard all bay leaves from the soup.
- We like to dip bread into a broth or even make a bowl of rice to have with the soup. Garnish with herbs of your choice. I use chives or flat-leaf parsley.
- Dobrou Chut!!!
Notes
- The bigger the shrimp the better.
- You can use red or yellow potatoes or a mix! Fingerling potatoes with skin on or peeled.
- No Kielbasa? no problem. Any sausage with good flavor will work.
- Definitely use fresh corn, it’s worth it!
