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–+ servings
seafood broth with spices

Seafood Boil Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 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

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.
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