Pacific Northwest Boil

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This quintessential seafood dish combines smoky sausages, potatoes and corn with fresh prawns and steamer clams. Yum!


1 lb. smoked sausage (Andouille, kielbasa, etc.) cut into 1” lengths
12 small red potatoes (about 3 lbs.)
1 large yellow onion, peeled and quartered
2 lemons, quartered
4 garlic cloves, crushed
3 bay leaves
1 T each: mustard seed, coriander seed, whole peppercorns, kosher salt
2 T smoked paprika
2 t celery seed
½ t whole cloves
3 T Tabasco or favorite hot sauce
3 dried chili de arbol (or ½ T red chili flakes or ½ t cayenne) optional
1 lb. steamer clams (optional)
2 lbs. large prawns, in shell, heads removed
4 ears fresh corn on the cob, shucked and cut into 1/3rds


In a large pot, bring all ingredients except seafood and corn to a boil, cooking until potatoes are almost tender, 8-10 min. Add clams, cooking 2-3 min. more. Add corn and prawns, cooking 1-2 more min. just until corn is tender, clams open up, and prawns are cooked through (do not overcook). Remove from heat and cover if it needs a few seconds more cook time before draining in a large colander. Serve immediately with garlic bread. Seafood boils are traditionally served outdoors on a table covered with newspaper, poured “family style” directly onto the paper for a fun, one pot summer feast. Crab or lobster are also great options in place of or in addition to the shrimp, leaving shells intact (adds deep flavor to the boiling liquid).

*Old Bay Seasoning is very traditional, but I prefer to make my own spice blend. If using Old Bay, add ¼ -1/3 cup and add some whole spices for more flavor as desired (peppercorns, bay leaf, mustard seed, celery seed, etc.).