Tulo

Homemade Seafood Boil Seasoning Recipe

Smoked paprika and cayenne build a slow-building heat and color that coats shrimp and crab shells without burning, while whole mustard and celery seed survive a long simmer and keep releasing flavor into the boil water instead of dissolving away in the first few minutes like a fine powder would. Salt is measured separately from the other spices so the blend can be scaled up or down for how salty a particular boil needs to be.

Prep
10 min
Cook
0 min
Total
10 min
Servings
16

Ingredients

Servings16
  • 3 tbsp smoked paprika
  • 1 1/2 tbsp cayenne pepper
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp celery seed
  • 1 tbsp whole yellow mustard seed
  • 1 tbsp black peppercorns, cracked
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 4 leaves bay leaves, crumbled
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 2 tbsp kosher salt

Nutrition per serving

Calories
21
Protein
1g
Carbs
4g
Fat
1g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a medium bowl, combine the smoked paprika, cayenne, garlic powder, onion powder, celery seed, mustard seed, cracked black pepper, thyme, and oregano.
  2. 2Crumble the bay leaves between your fingers into small flecks rather than leaving them whole; large pieces cling to shrimp shells and don't break down in the boil.
  3. 3Add the allspice, ginger, and kosher salt, then whisk everything together until no clumps of paprika or salt remain and the color is even throughout.
  4. 4Transfer the blend to an airtight jar and label it with the date. It makes about 1 cup of seasoning.
  5. 5To use in a boil, bring a large pot of water to a rolling boil with 3 to 4 tablespoons of the seasoning per gallon of water, along with halved lemons and a bottle of beer if using, before adding any vegetables or seafood.
  6. 6Add potatoes and corn first since they need the longest cook time, then add shrimp, crab, or crawfish in the last 3 to 5 minutes so the seasoning-infused water flavors the shells without overcooking the seafood inside.
  7. 7Taste the boil liquid partway through and stir in an extra tablespoon of seasoning if it tastes flat; the blend mellows once vegetables start absorbing the water.

Tips & variations

  • For a milder blend, cut the cayenne to 2 teaspoons; for extra heat, add a teaspoon of ground chipotle along with the cayenne.
  • This blend also works dry-rubbed on grilled shrimp or roasted potatoes, skip the boiling water step and just toss with a little oil first.
  • Swap the mustard seed for 1 tablespoon of yellow mustard powder if that's what's on hand, though the texture in the finished boil will be smoother rather than flecked.
  • Double or triple the recipe and store extra in a sealed jar so a boil can be pulled together without measuring out a dozen spices each time.

Storage & reheating

Store the finished seasoning in an airtight jar in a cool, dark cabinet for up to 6 months. It won't spoil after that, but the paprika and dried herbs lose potency, so smell it before using an older batch and add a little extra if it seems faint. No reheating applies since this is a dry spice blend, not a cooked dish.

Tips from the Tulo kitchen

  • Toast the mustard seed and celery seed in a dry skillet for about a minute before mixing them in; it wakes up their oils and makes the finished blend noticeably more fragrant.
  • If the boil water reduces a lot while corn and potatoes cook, taste before adding the seafood and add a splash more seasoning dissolved in hot water rather than dumping in more dry powder, which can clump on the surface.

FAQ

How much seafood boil seasoning should I use per pound of seafood?

Use roughly 1 tablespoon of seasoning per pound of seafood dissolved into the boiling water rather than rubbed directly onto the shells, since the water is what carries the flavor into shrimp, crab, and crawfish during a short boil.

Is this the same as Old Bay seasoning?

No. Old Bay leans heavily on celery salt and paprika with very little heat, while this blend adds more cayenne and whole mustard seed for a spicier, more textured boil.

Can I use this seasoning on chicken or vegetables instead of seafood?

Yes. It works well as a dry rub on grilled chicken thighs or tossed with roasted potatoes and corn, since the paprika, garlic, and onion powder base isn't seafood-specific.

Why add the seasoning to the water instead of directly on the shrimp?

Shrimp and crab shells are a barrier that a dry rub can't fully penetrate in the few minutes they're in the pot, so dissolving the seasoning into the boiling water lets it seep in through the shell as the seafood cooks.

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