Beach-Ranch Seafood Boil

Beach-Ranch Seafood Boil

One-pot wonderful food for a crowd. From seafood shop to table in under 1 hour! Dairy-free, MSG-free, soy-free, garlic- and onion-free, low-FODMAP, and easy on the migraine!

By and my Mr. Wonderful, variation of Chuck Taggart’s New Orleans Shrimp Boil

On Fourth of July weekend, beachside, there was a hungry crowd to feed. My Mr. Wonderful immediately suggested that we have a seafood boil. Of course, I agreed, knowing that I would do the prep and he the cooking. Turning to my N’Awlins girlfriend, Kelli, for a tried and true recipe, she suggested a simple one from Gumbo Pages. I altered the recipe slightly to accommodate our household’s food issues. This is a fabulous boil recipe, super-fast (less than an hour from start to finish), not too spicy (for Pop, my dad, who has a “Yankee mouth”), and feeds so many that you will have leftovers for days! Did I mention it is a one-pot meal? Oh, yes! Laissez les bons temps rouler (let the good times roll)!


  • Water from outdoor hose (who has time to filter many gallons of water, not this gal)
  • 3, 3-ounce boxes seafood boil spice pouches (I use Louisiana Fish Fry Products Crawfish, Shrimp, & Crab Boil as it has no MSG, no garlic, and no onion; it is simply mustard, coriander, red pepper, bay leaf, dill, clove, and allspice; you need 1 box per 5 lbs of seafood).
  • 4 lemons sliced in half
  • 4 lbs red potatoes
  • 24 halves frozen corn on the cob
  • 5 lbs fresh Gulf blue shell crab
  • 7 lbs fresh Gulf shrimp, heads off, shells on


  1. Outside, in an open area free from foliage, vehicles, structures, and persons, affix crawfish pot with strainer. Place pot onto stand affixed with propane tank.
  2. Fill pot with water about halfway full.
  3. Light propane.
  4. Allow water to come to a roaring boil. Place lid on pot in order to speed along the boiling process.
  5. While waiting for water to boil, prepare table. Line table with clean newspaper or clean paper grocery bags. Set aside crab cracking tools and bowls for debris. Make sure there are plenty of napkins or paper towels for easy clean up.
  6. Add to boiling water boil spice pouches.
  7. Add to pot potatoes. Allow potatoes to boil for 10 minutes.
  8. Add to pot frozen corn. Allow corn to boil with potatoes an additional 5 minutes.
  9. Add to pot crab. Allow crab to boil for 15 - 18 minutes or until crab shell color changes to bright pink and crab leg wiggles gently when pulled.
  10. Call out to the crowd that dinner is up in less than 3 minutes, last call to grab a bucket o’ beer and be seated at the table.
  11. Immediately add to pot shrimp. Allow shrimp to boil for up to 3 minutes or until shrimp change color to bring pink. Do not overcook shrimp.
  12. Turn off propane.
  13. Carefully remove strainer from pot.
  14. Place contents of strainer onto prepared table. Dig in!
  15. When finished stuffing your face, simply wrap up the debris in the paper and discard. Dishes are done!


  • This recipe makes a ton of food, enough to serve 8 – 10 adults and a couple of kids.
  • Refrigerate leftovers in separate bags, one bag for seafood, another for potatoes, and another for corn. Then use cooked leftovers in your favorite recipes, such as shrimp salad, breakfast tacos with potato hash, etc. Store in refrigerator for up to 3 days.
  • This recipe is salt-free. There is a lot of natural, sea water flavor from the seafood, and I do not feel that the boil needs the added salt.
  • This recipe has very little hot spice. If you lean more toward the Cajun taste, then by all means, add a healthy pinch of cayenne pepper to your boil. Use pepper cautiously if you are cooking for persons with sensitive stomachs.
  • For low-FODMAP, limit corn to one half cob.
  • Migraine Warning: Citrus (lemons). Using lemons for flavoring does not bother me in particular, but you might be different. I simply do not use the lemons after they have cooked and leave those for non-migraine sufferers to enjoy.