Tasty Jamaican Seafood Boil

Looking for a way to spice up your seafood game without spending hours in the kitchen? If you’re anything like me, finding time to make something special while juggling work and family can feel impossible. That’s especially true when it comes to seafood – which often seems too fancy or complicated for a regular weeknight dinner.

That’s why this Jamaican seafood boil has become my go-to recipe. It’s packed with flavor, comes together in one pot, and gives you that Caribbean flair without requiring hard-to-find ingredients or complex cooking techniques.

What Kind of Shrimp Should I Use?

For this Jamaican seafood boil, you’ll want to use medium to large shrimp with the shells still on – the shells help keep the shrimp juicy and add extra flavor to the broth. While the recipe calls for Panamei brand, any good quality shell-on shrimp will work well. Fresh shrimp is great if you can get it, but frozen shrimp that’s been properly thawed works just as well. Just make sure they’re deveined to save you time during prep, and keep those shells on until serving time – they’ll help protect the shrimp from overcooking and let them soak up all those amazing Caribbean flavors.

Options for Substitutions

This tasty seafood boil is pretty flexible with substitutions. Here’s what you can swap out:

• Fish Seasoning: If you can’t find fish seasoning, mix together Old Bay seasoning with some extra garlic powder and black pepper for a similar taste.
• Scotch Bonnets: These peppers give the dish its Caribbean kick, but you can use habaneros instead. For less heat, try jalapeños or even red chili flakes.
• Pimento Seeds: Also known as allspice berries – if you don’t have these, use a mix of ground cinnamon, nutmeg, and cloves (about 1/4 teaspoon total).
• Mussels: Feel free to swap with clams or add other seafood like crab legs or crawfish. Just adjust cooking times accordingly.
• Beer: For the sauce, you can use chicken broth or seafood stock instead. White wine works great too!
• Kerry Gold Butter: Any good quality butter will work here. For dairy-free options, try olive oil, but you’ll miss some of the richness.
• Kielbasa: Any smoked sausage works well – try andouille for extra spice or chorizo for a Spanish twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a seafood boil is timing – adding all ingredients at once can lead to overcooked shrimp and tough mussels, while undercooked potatoes can ruin the experience. Start with potatoes and corn first, then add sausage, and finally introduce your seafood in the last few minutes – shrimp only needs 3-4 minutes to cook through. When working with scotch bonnets, avoid cutting them open if you want milder heat; instead, leave them whole and remove them before serving to control the spice level. For the garlic beer sauce, the most common mistake is rushing the process – take your time to brown the butter slightly and cook out the raw flour taste before adding the beer, which helps create a smooth, flavorful sauce without any lumps. Remember to taste and adjust the seasoning of your broth before adding the seafood, as it’s much harder to correct the flavor once everything is cooked.

What to Serve With Seafood Boil?

This hearty Jamaican seafood boil is practically a meal on its own, but there are some perfect sides that can make it even better! A fresh loaf of crusty bread is essential for soaking up all that amazing garlic beer sauce – I recommend a French baguette or some warm cornbread for a Southern twist. Since the boil is rich and spicy, balance it out with a cool, crisp coleslaw or a simple green salad dressed with lime vinaigrette. For extra fun, serve some extra cold Red Stripe beer on the side – it pairs perfectly with the seafood and helps cool down the scotch bonnet heat.

Storage Instructions

Keep Fresh: If you have any leftover seafood boil, separate the seafood and vegetables from the broth. Place them in separate airtight containers and pop them in the fridge for up to 2 days. The garlic beer sauce can be stored separately in the fridge for up to 3 days.

Safety Note: For food safety, it’s best to enjoy seafood dishes like this within 48 hours. I don’t recommend freezing this dish as the texture of the seafood can become rubbery when thawed, and the potatoes might get mushy.

Enjoy Again: When you’re ready for round two, gently warm the broth in a pot over medium heat. Once it’s simmering, add your seafood and vegetables just until they’re heated through – about 2-3 minutes. Be careful not to overcook, or the seafood might get tough. The garlic beer sauce can be warmed separately in a small pan over low heat.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 80-90 g

Ingredients

For the broth:

• 1/2 cup fish seasoning
• 2 tsp smoked paprika
• 1 tsp celery powder
• 8 garlic cloves, crushed
• 4 bay leaves
• 2 onions, cut into 6 sections each
• 2 scallion stalks
• 5 whole pimento seeds
• 3 whole scotch bonnet peppers
• 4 to 5 small potatoes
• 4 eggs (optional)
• 2 cpj jerk pork sausages or kielbasa
• 1 pack panamei shrimp (shell on, deveined)
• 3 ears cpj pre-cooked sweet corn, sliced into 1/2-inch rounds
• 1 pack panamei mussels (cooked)

For the garlic beer sauce:

• 5 tbsp kerrygold unsalted butter
• 1 tsp all-purpose flour
• 6 garlic cloves, minced
• 1/4 cup beer
• 2 scotch bonnet peppers, chopped
• 2 tbsp parsley, minced

Step 1: Prepare and Season the Broth

• 10 cups water
• 1/2 cup fish seasoning
• 2 tsp smoked paprika
• 1 tsp celery powder
• 8 garlic cloves, crushed
• 4 bay leaves
• 2 onions, cut into 6 sections each
• 2 scallion stalks
• 5 whole pimento seeds
• 3 whole scotch bonnet peppers

In a large soup pot, pour in 10 cups of water.

Season the water with fish seasoning, smoked paprika, celery powder, crushed garlic, bay leaves, onion sections, scallion stalks, pimento seeds, and whole scotch bonnet peppers.

Bring the mixture to a boil to infuse the broth with robust flavors.

Step 2: Cook the Potatoes

• 4 to 5 small potatoes

Carefully add the small potatoes to the seasoned boiling broth.

Cook them for 10-15 minutes, or until they are just fork-tender.

This pre-cooks the potatoes without breaking them apart.

Step 3: Add Eggs, Shrimp, and Sausage

• 4 eggs (optional)
• 1 pack Panamei shrimp (shell on, deveined)
• 2 cpj jerk pork sausages or kielbasa

Next, gently add the eggs (if using), shrimp (shell on, deveined), and sliced jerk pork sausages or kielbasa to the pot.

Continue simmering for 2-3 minutes.

This is just enough time to set the eggs and cook the shrimp and sausage through.

I like to use sausages with a peppery kick for extra flavor.

Step 4: Add Mussels and Corn

• 1 pack Panamei mussels (cooked)
• 3 ears cpj pre-cooked sweet corn, sliced into 1/2-inch rounds

Add the cooked mussels and the sliced sweet corn rounds to the pot.

Let them heat through for about 3 more minutes so they absorb the broth’s flavors without becoming overcooked.

Step 5: Drain Seafood Mixture and Reserve Broth

Drain all the cooked seafood, sausage, potatoes, and vegetables from the pot using a colander.

Reserve 1 cup of the flavorful broth for the sauce.

Arrange the seafood mixture on a large platter or serving dish, discarding the spent aromatics (like bay leaves and scotch bonnets).

Step 6: Make the Garlic Butter Sauce

• 4 tablespoons butter
• 2 cloves garlic, crushed
• 2 tablespoons flour
• 1/2 cup reserved broth (from Step 5)
• 1/4 cup beer

In a medium sauté pan, melt 4 tablespoons of butter over medium heat.

Add 2 cloves of crushed garlic and cook for about 1 minute until fragrant.

Stir in 2 tablespoons of flour and cook briefly to make a roux.

Gradually whisk in 1/2 cup of the reserved broth and 1/4 cup of beer (choose your favorite).

Let the sauce simmer for about 1 minute until just slightly thickened.

Pour the warm sauce evenly over the seafood mixture.

Step 7: Garnish and Serve

Garnish the seafood boil with fresh chopped parsley, a sprinkle of smoked paprika, and lemon or lime wedges for a pop of brightness.

Serve immediately while hot.

For an added tip, I like to squeeze a generous amount of lime juice right before serving—the acidity really enhances the seafood flavors.