A couple of years ago, we threw a birthday party for a good friend at a piece of property we own a few miles outside of town. She had always wanted to have a dinner party in a big field, so that’s what we did! We set up long tables underneath strands of globe lights and had a seafood boil in the fresh, country twilight. I don’t really like seafood, but the whole experience was so magical that I’ve become a fan of the seafood boil, and have been excited to try it again ever since that night. My husband had lots of family in town over memorial day weekend, so we built a big fire in his parents’ backyard, roasted marshmallows, ate cobbler, and cooked up a big pot of seafood, potatoes, sausage, and corn. Everyone went crazy for it and had a ball, seafood-lovers and non-seafood-lovers alike.
- We always use a propane burner and cook ours outside, but your kitchen stove would work too.
- Have everything cut and prepped before you start. Have the tables covered with paper, have all of the seasonings out, etc. But melt your butter at the last minute; nobody likes gelatinous butter!
- We use Slap Yo’ Mama cajun seasoning and like it a lot.
- You can use whatever seafood you want. This is just what we do!
- If you are using any seafood with shells, make sure you have the proper utensils. The first time we did this, we originally only planned on shrimp and added crab legs at the last minute. We had nothing to crack them with and it was quite the adventure!
- We never actually pour our seafood boil onto the table. For the dinner party we had a few years ago, there were beautiful centerpieces and place settings, so we put the seafood in big, shallow galvanized tubs lined with freezer paper. And it worked really well, so that’s what we’ve done ever since.