September Harvest Southern Seafood Boil

September brings the peak of harvest season — sweet corn, small or baby potatoes, and other fresh vegetables fill the markets. Here’s an idea: pair them with shrimp, lobster, or other shellfish in a Southern-style seafood boil — a feast made for sharing that will wow everyone at the table.

If you have access to a fresh seafood market, great! And if you’re landlocked, frozen seafood works beautifully for this boil.

To get that authentic flavor of a Southern-style seafood boil, we’ve got 2 seasonings you’ll want to incorporate:

• Old Bay seasoning: A classic seafood seasoning in the U.S., Old Bay seasoning is designed to complement shrimp, lobster, crab, and other shellfish. Its mix of celery, paprika, mustard, and aromatic spices enhances the natural flavor of the seafood, giving potatoes, corn, and lobster a savory, balanced depth.

• Slap Ya Mama Cajun seasoning: Bold, peppery, and slightly spicy, Slap Ya Mama brings the heat and complexity that give a Southern-style seafood boil its signature Cajun character.

Used together, these two seasonings create a layered, balanced flavor, aromatic, savory, and spicy, that elevates seafood and harvest vegetables alike. If you prefer a milder flavor, it’s perfectly fine to use just Old Bay seasoning. If you want more heat and only the Cajun flavor, just use Slap Ya Mama, either approach will result in a delicious, satisfying boil.

Ingredients (serves 4)

• 1.2–1.4 kg total seafood — a mix of at least two options works best. For example, we used frozen shrimp and lobster in our seafood boil, but you can also use crab, mussels, or clams.

• 4–6 small or baby potatoes, halved

• 3–4 ears of fresh corn, cut into thirds (fresh is best)

• 2–3 smoked sausages, sliced (optional)

• Seasonings: 4 tablespoons total, flexible:

  • Old Bay seasoning, Slap Ya Mama, or a mix of both (e.g., 2 tbsp Old Bay seasoning + 2 tbsp Slap Ya Mama)

• 2–3 cloves garlic, smashed

• 1 lemon, halved

• 2 liters water (or enough to cover ingredients in the pot)

• Salt, to taste

Step 1: Prepare the seafood

• Fresh seafood:

  • If you can buy shrimp already peeled and deveined, that’s easiest.

  • If not, peel the shrimp and make a shallow slit along the back to remove the vein.

  • Shells on is fine — cooking with shells adds extra flavor and keeps the dish traditional.

• Frozen seafood:

  • Refrigerator method (best): Place frozen shrimp or lobster in a sealed container in the fridge for 8–12 hours.

  • Quick cold water method: Keep seafood in a sealed plastic bag and submerge in cold water, changing water every 20–30 minutes. Small shrimp or lobster pieces usually defrost in 30–60 minutes.

  • Pat dry before cooking.

Step 2: Prepare the pot

Fill a 5–6 liter (≈1.3–1.6 gallon) pot with water and add the smashed garlic, lemon halves, and your chosen seasoning(s). Bring to a boil.

Step 3: Cook the potatoes

Add the halved potatoes and boil for 10–12 minutes, until just tender.

Step 4: Add corn and sausage

Add the corn pieces and sliced sausage (if using). Boil for another 5–7 minutes.

Step 5: Add the seafood

Gently add shrimp and lobster (and any other shellfish). Cook for 3–5 minutes, until shrimp are pink and lobster is opaque.

Step 6: Adjust seasoning

Taste the broth and sprinkle a little extra seasoning if desired.

Step 7: Serve

Drain the boil and pour it onto a large platter, or spread it over newspaper (traditional) or butcher paper — perfect for a fun, communal-style meal. Gather everyone around, and provide a few bowls for discarded shells, corn cobs, and husks to keep things tidy.

Optional finishing touch: Serve with lemon wedges and Louisiana-style hot sauce for extra flavor and heat.