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Outdoor Seafood Boil
(Feeds 10–14 hungry people)
Equipment You’re Using
- ACONEE 60 Qt Aluminum Seafood Boil Pot
- Steam/Boil Basket & Strainer
- 110,000 BTU Propane Jet Burner
- 10 PSI Adjustable Regulator
- Lifting Hook for Basket
- Propane tank
- Heat-resistant gloves
Ingredients
Seafood
- 4 lbs shrimp (shell-on, large or jumbo)
- 4 lbs snow crab clusters or blue crab
- 2–3 lbs mussels or clams (optional)
- 2 lbs smoked sausage, sliced
Veggies & Sides
- 10–12 ears corn, halved
- 3 lbs small red potatoes
- 2 large onions, quartered
- 3 lemons (2 halved for boil, 1 for serving)
- 2–3 heads garlic, whole—halved crosswise
Seasoning
- 1 cup seafood boil seasoning (Old Bay, Zatarain’s, or Louisiana Crawfish Crab & Shrimp Boil)
- 1/3 cup Cajun seasoning
- 2–3 bay leaves
- 2 tbsp whole peppercorns
- 1 stick butter (optional but recommended)
- Hot sauce (for serving)
Instructions
1. Set Up Your ACONEE 110,000 BTU Jet Burner
- Place the burner on level ground away from wind and flammable materials.
- Connect propane tank to the 10 PSI regulator and tighten securely.
- Place the 60 Qt ACONEE pot centered on the burner.
- Fill the pot roughly ½ to ⅔ full with water (about 4–5 gallons).
Tip: This pot heats FAST thanks to the 110,000 BTU burner—monitor closely.
2. Pre-Season the Boiling Liquid
Add the following to the water:
- 1 cup seafood boil seasoning
- Cajun seasoning
- Bay leaves
- Onion quarters
- Garlic halves
- 2 halved lemons (squeeze in juice then toss lemons into the pot)
Turn the burner to medium-high and bring to a rolling boil.
3. Start with the Potatoes
Lower the boil basket into the pot.
Add:
- Potatoes
Boil 15 minutes or until they’re just starting to soften.
4. Add Corn & Sausage
Add:
- Corn
- Sliced sausage
Boil 10 minutes.
5. Add Crab & Shellfish
Add:
- Snow crab clusters
- Mussels or clams (if using)
Boil 5–7 minutes.
6. Add the Shrimp Last
Add:
- Shrimp
Boil 2–3 minutes until shrimp turn pink and plump.
7. Shut Off Burner & Pull the Basket
Use:
- ACONEE lifting hook
- Heat-resistant gloves
Lift the entire boil basket out and let it drain for 20–30 seconds.
8. Toss With Butter (Optional but Elite)
Melt the butter in the hot pot or in a separate pan.
Drizzle over the seafood boil before serving.
Serving Options
- Dump onto a large table covered in butcher paper
- Or serve straight from the basket for a rustic setup
- Add lemon wedges & hot sauce
- Serve with garlic bread or French bread
Camping / UTV Trip Option
If making this on the trail or campsite:
- Pre-cut all veggies
- Pre-measure seasoning into zip bags
- Bring seafood frozen in a cooler—it thaws perfectly by boil time
- Use the ACONEE kit’s fast-heating aluminum pot to reduce propane use
