Sheet Pan Seafood Boil Recipe

Cook Time: 30 minutes

Ingredients

• 1 (16 ounce) package littleneck clams
• cup unsalted butter
• 2 heads garlic, chopped
• 1 tablespoon Cajun seasoning
• 1 tablespoon lemon and herb seafood seasoning
• tablespoon cayenne pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 pound Snow Crab legs
• 2 lobster tails, split in half lengthwise
• 4 andouille sausage links, cut into quarters
• 3 ears corn, cut into chunks

Directions

Step 1: Begin by soaking the clams in salt water for 20 minutes to remove any grit. Repeat this process two more times. Once done, scrub the shells clean to ensure they are free of debris.

Step 2: Preheat your oven to 400F (200C).

Step 3: In a medium saucepan, melt the butter over low heat. Add the chopped garlic, Cajun seasoning, seafood seasoning, and cayenne pepper. Stir and cook for 1-2 minutes until the garlic becomes fragrant. Remove the saucepan from the heat.

Step 4: On a sheet pan, arrange the clams, shrimp, crab legs, and lobster tails. Add the quartered sausage links and corn chunks to the pan as well.

Step 5: Pour the seasoned butter mixture evenly over all the ingredients on the sheet pan. Toss everything together gently to ensure that all the seafood and sausage are coated with the flavorful butter.

Step 6: Place the sheet pan in the preheated oven and bake for 25-30 minutes. The shrimp should turn opaque, the clams should open, and the sausage should be browned.

Step 7: Once cooked, remove from the oven and discard any clams that have not opened.

Recipe Tip

Make sure to discard any clams that do not open after baking, as they are not safe to eat.

Nutrition Facts (per serving)

Calories	770
Total Fat	44g
Saturated Fat	25g
Cholesterol	394mg
Sodium	1522mg
Total Carbohydrate	30g
Dietary Fiber	3g
Total Sugars	3g
Protein	65g
Vitamin C	36mg
Calcium	230mg
Iron	29mg
Potassium	1395mg

Servings: 4

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data, and may not be available for all ingredients.

Recipe by: Bites With Applewhite

Origin and History

The seafood boil is a classic dish with deep Southern roots, particularly popular along the Gulf Coast of the United States. Traditionally, it was a festive gathering meal, often prepared in large quantities for family and friends. The dish was originally made with whatever seafood was availableusually shrimp, crabs, and shellfishboiled with vegetables like corn, potatoes, and sausage, all seasoned generously with Cajun spices. Over time, it evolved into various forms, with some regions opting for roasting or grilling the ingredients, as seen in the Sheet Pan Seafood Boil. This roasted version simplifies the preparation and cleanup while retaining the same rich, flavorful taste that makes seafood boils so beloved.

Regional Variations

Seafood boils have different variations depending on the region in which they are made. In the Louisiana bayous, for example, the Cajun-style seafood boil features a heavy dose of Cajun seasoning, along with shrimp, crab, crawfish, and potatoes. In the Carolinas, Low Country boils often include sausage, corn, and a bit of Old Bay seasoning. The Sheet Pan Seafood Boil brings a modern twist by roasting everything on a sheet pan, making it more accessible for home cooks who may not have the large pots or outdoor space required for the traditional boil. The result is a fuss-free, yet equally flavorful version of this Southern favorite.

Distinctive Features

The main difference between the Sheet Pan Seafood Boil and the classic boil is the method of cooking. A traditional seafood boil involves boiling the ingredients in a large pot, where they absorb flavors from the broth and spices. In contrast, the sheet pan method uses dry heat in the oven, allowing the seafood and sausage to roast, becoming slightly caramelized. This method gives the dish a different texture and deeper flavor, while the addition of butter and seasoning brings richness and depth to the seafood.

Where It Is Typically Served

Seafood boils are often served at family gatherings, outdoor barbecues, or even festive beach parties. They are a communal dish, typically laid out on newspaper or butcher paper for everyone to dig in together. The Sheet Pan Seafood Boil, while still ideal for gatherings, is more suited for smaller, home-cooked meals, offering a simple and convenient way to enjoy the flavors of a seafood boil without the need for a large pot. Youll often find this dish served in Southern homes or restaurants where seafood is abundant, particularly during the summer months when crab and shrimp are in season.

Fun Facts

• Seafood boils originated in the 18th century with the French settlers in Louisiana, who used crawfish, shrimp, and crabs, all of which were plentiful in the Gulf of Mexico.
• Its customary to pour the boiled or roasted seafood directly onto the table or a large tray for everyone to pick from. In some places, it's served on a large piece of butcher paper or newspaper, adding to the informal, fun atmosphere of the meal.
• Seafood boils are often associated with New Orleans Mardi Gras celebrations and coastal parties, where the dish is enjoyed in large quantities with friends and family.
• The addition of spicy sausage like Andouille or Chorizo in seafood boils offers a nice contrast to the sweetness of the seafood, creating a well-rounded flavor profile.

FAQ about Sheet Pan Seafood Boil Recipe

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