Seafood Boil Soup

Imagine a steaming bowl of seafood boil soup, filled with vibrant colors and rich aromas that transport you to a coastal escape.

This comforting dish is surprisingly simple to create, bringing warmth and indulgence into your home.

As the hearty ingredients meld together, the transformation unfolds into a delightful symphony of flavors.

Join us in crafting this delicious experience—let’s bring this dish to life.

Kitchen Tools Required

• 1 large pot
• 1 ladle
• 1 large spoon
• 1 knife
• 1 cutting board

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup water
• 1 tablespoon Old Bay seasoning
• 2 teaspoons smoked paprika
• 1 pound small red potatoes, halved
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 pound clams, scrubbed
• 1 pound mussels, scrubbed
• 2 ears corn, cut into thirds
• 2 tablespoons parsley, chopped
• Salt and pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Seafood Boil Soup, follow this timeline:

1. Reading & Gathering Ingredients (5 minutes)
   • Spend a few minutes reading through the recipe and gathering all necessary ingredients and equipment.
2. Prep Work (15 minutes)
   • Chop the onion, mince the garlic, dice the red bell pepper, and slice the celery and sausage.
   • Scrub the clams and mussels, halve the potatoes, and cut the corn into thirds.
3. Cooking (40 minutes)
   • Minutes 0-5: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until the onion is translucent.
   • Minutes 5-8: Stir in the red bell pepper and celery, and cook for 3 minutes.
   • Minutes 8-10: Pour in chicken broth and water, bringing to a boil.
   • Minutes 10-20: Add Old Bay seasoning, smoked paprika, and potatoes, cooking until potatoes start to soften.
   • Minutes 20-25: Stir in sausage and corn, cooking for an additional 5 minutes.
   • Minutes 25-35: Add shrimp, clams, and mussels, cover and cook until the shellfish open.
   • Minutes 35-40: Season with salt and pepper to taste.
4. Resting (10 minutes)
   • Remove the pot from heat, stir in parsley, and let the soup rest for 10 minutes to enhance flavor before serving.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add onion and garlic, sauté until onion is translucent.

Stir in red bell pepper and celery, cook for 3 minutes.

Pour in chicken broth and water, bringing to a boil.

Add Old Bay seasoning, smoked paprika, and potatoes, cooking until potatoes start to soften.

Stir in sausage and corn, cooking for an additional 5 minutes.

Add shrimp, clams, and mussels, cover and cook until shellfish open.

Season with salt and pepper to taste.

Remove from heat, stir in parsley and let rest for 10 minutes.

Serving Tips

• Crusty Bread: Pair with a warm, crusty baguette or sourdough to soak up the flavorful broth.
• Lemon Wedges: Serve with lemon wedges for a fresh, tangy contrast to the savory soup.
• Simple Salad: A crisp green salad with a light vinaigrette complements the rich flavors of the seafood boil soup.
• Hot Sauce: Offer a variety of hot sauces on the side for those who enjoy an extra kick of spice.
• Coleslaw: A creamy coleslaw provides a revitalizing and crunchy side that balances the heartiness of the soup.

Storage

To store Seafood Boil Soup, refrigerate in an airtight container for up to 3 days.

Reheat gently to avoid overcooking seafood.

Freeze leftovers for up to 3 months.

Freezing

To freeze Seafood Boil Soup, let it cool completely.

Then transfer to airtight containers.

Label with the date and freeze for up to three months.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat Seafood Boil Soup, gently warm it on the stovetop over low heat.

Stir occasionally.

Avoid high heat to prevent overcooking the seafood, which can make it rubbery.

Final Thoughts

Seafood Boil Soup is a delightful twist on the classic seafood boil, combining all the flavors into a comforting soup.

The combination of shrimp, clams, mussels, and sausage creates a rich and satisfying dish.

The addition of Old Bay seasoning and smoked paprika enhances the soup’s flavor profile, giving it a subtle kick.

This recipe is perfect for seafood lovers looking for a hearty meal that’s relatively easy to prepare.

The soup’s versatility allows you to adjust the spice level and even add a splash of white wine for an extra layer of flavor.

Ensure all shellfish are thoroughly cleaned to avoid any grit in the soup.

Letting the soup rest for 10 minutes before serving allows the flavors to meld beautifully.

Whether you’re enjoying it as a main course or as part of a larger meal, Seafood Boil Soup is sure to impress.

Frequently Asked Questions

Can I Substitute the Andouille Sausage With Another Type of Sausage?

Absolutely, you can swap andouille sausage with another type. Consider smoked sausage or kielbasa for similar flavors. Choose milder options for less spice, like chicken or turkey sausage. Adjust spices to maintain the dish’s flavor profile.

What Can I Use as a Vegetarian Alternative to Seafood in This Soup?

You can substitute seafood with firm tofu or tempeh for a vegetarian twist. Add a variety of mushrooms like shiitake or oyster for depth. Incorporating seaweed can mimic the ocean flavor without using actual seafood.

How Can I Make This Soup Gluten-Free?

To make it gluten-free, replace the andouille sausage with a gluten-free version. Check your Old Bay seasoning and broth for hidden gluten. Always cross-check labels for safety. Enjoy a flavorful, gluten-free meal without compromise.

Is It Possible to Use Frozen Seafood Instead of Fresh?

You can use frozen seafood instead of fresh. Thaw it properly to guarantee even cooking. While fresh often offers better texture and flavor, frozen is a practical alternative, especially if you’re looking for convenience or cost savings.

What Sides Pair Well With Seafood Boil Soup?

You should consider pairing crusty bread or garlic toast to soak up the broth. A fresh green salad with a light vinaigrette complements the flavors well. Don’t forget a chilled glass of white wine for balance.

Seafood Boil Soup

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main

Cuisine American

Servings 6 servings

Equipment

• 1 Large pot
• 1 Ladle
• 1 large spoon
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 red bell pepper diced
• 2 celery stalks sliced
• 4 cups chicken broth
• 1 cup water
• 1 tablespoon Old Bay seasoning
• 2 teaspoons smoked paprika
• 1 pound small red potatoes halved
• 1 pound andouille sausage sliced
• 1 pound shrimp peeled and deveined
• 1 pound clams scrubbed
• 1 pound mussels scrubbed
• 2 ears corn cut into thirds
• 2 tablespoons parsley chopped
• Salt and pepper to taste

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add onion and garlic, sauté until onion is translucent.
• Stir in red bell pepper and celery, cook for 3 minutes.
• Pour in chicken broth and water, bringing to a boil.
• Add Old Bay seasoning, smoked paprika, and potatoes, cooking until potatoes start to soften.
• Stir in sausage and corn, cooking for an additional 5 minutes.
• Add shrimp, clams, and mussels, cover and cook until shellfish open.
• Season with salt and pepper to taste.
• Remove from heat, stir in parsley and let rest for 10 minutes.

Notes

Ensure all shellfish are scrubbed clean before cooking to avoid any grit in the soup. You can adjust the level of spiciness by adding more or less Old Bay seasoning or smoked paprika. For additional flavor, consider adding a splash of white wine when you add the broth.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.