Blackstone Seafood Boil
My son requested a shrimp boil over his winter break from school. Lucky for him I have the best griddle recipe for a Blackstone Seafood Boil!
It’s at the top of his list of favorite foods, and usually it’s a summer meal we enjoy often.
But hey, if he wants it in the winter… no problem!
Why use the griddle you might ask? I mean, you could follow this same recipe in the kitchen of course.
But I enjoy cooking outside, it doesn’t steam up my kitchen and create a lingering seafood aroma, plus this is a great option for camping, RV living, or entertaining friends on the patio 🙂
How to make Blackstone Seafood Boil
First prepare the ingredients and place them on a tray to easily carry out to the Blackstone.
I have a pound each of shrimp and crab, 1 1/2 pounds petite potatoes, corn on the cob, garlic, lemon, fresh thyme, and andouille sausage.
Oh, and any seafood boil or Cajun seasoning blend that you like.
Put a large roasting pan or large foil pan with high edges on the griddle set to high.
Then pour in 14 to 16 cups of hot or boiling water.
To the water I added lemon wedges, fresh thyme, garlic, and some of the Cajun seafood seasoning.
And when it comes to a boil, add the potatoes first.
The potatoes have the longest cooking time, so we are timing the ingredients according to that.
Let these babies boil for 5 to 6 minutes.
I used a cover because it’s cold, but in the warmer weather you may not need the cover.
If using a foil pan you can always place a baking sheet over top to use as a cover.
Next, add the corn.
I cut mine in half, you could also cut into thirds if you’d prefer.
And cook another 5 to 6 minutes.
Finally, the shrimp, crab, and sliced sausage join the party.
Let this boil another 5 to 6 minutes and dinner is done!!
I served Blackstone Seafood Boil with garlic butter and remoulade seafood sauce for dipping, and more Cajun seasoning to sprinkle over top 🙂
Oh, and some lemon wedges to squeeze over top as well.
If you like Blackstone Seafood Boil, you might also like these griddle recipes…
Griddle Pierogi Shrimp Boil
Blackstone Honey Sriracha Mahi Mahi
Blackstone Big Boy Smash Burgers
And Blackstone Sesame Salmon and Broccolini
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Blackstone Seafood Boil
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 14 to 16 cups hot water
- 1 lemon cut into wedges
- 6 springs fresh thyme (optional)
- 3 to 4 tablespoons Cajun or seafood boil seasoning blend (plus more to sprinkle over top when serving)
- 5 cloves garlic roughly chopped
- 1 1/2 pounds petite red or gold potatoes
- 4 ears corn on the cob cut in half
- 1 pound andouille sausage sliced
- 1 pound jumbo shrimp deveined but not peeled
- 1 pound crab legs
- Optional: garlic butter, remoulade or seafood sauce, more lemon wedges
Instructions
- Set the Blackstone to high. Place a sturdy 9×13 foil pan with high edges or a roasting pan on the griddle. Carefully pour the hot water into the pan, add the lemon, fresh thyme if using, Cajun or seafood boil seasoning, and garlic. Let this come to a boil.Note: Using already boiling hot water or covering with a lid or baking sheet will help the water boil more quickly.
- Once boiling, add the potatoes and cook 5 to 6 minutes.Note: Keeping a lid or baking sheet over the pan will help hold the heat in, but not necessary.
- Add the corn and cook another 5 to 6 minutes.
- Add sausage, shrimp, and crab and let boil another 5 to 6 minutes.
- Serve the shrimp boil with Cajun seasoning on the side to add more if desired and with garlic butter, remoulade or seafood sauce, and/or lemon wedges if desired.
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