Here is a Friday Flashback that will get you ready for Labor Day —– with a no labor party idea! Really, so easy and so fun!

Shrimp Boil Recipe

A shrimp boil is one of my favorite parties —–no dirty dishes. This is also a completely portable party. My favorite spot is on the beach. When we have a large crowd, we borrow an extra turkey fryer or two. The following recipe uses 1 large 34 quart turkey fryer with a strainer basket that goes almost to the top of the pot. One pot serves about 10-12 people.

First cover your entire table with freezer paper, shiny side up. Let the cooking begin!

Printable Shrimp Boil Shopping List and Instructions

Fill turkey fryer about 2/3 full of water. Bring to a boil and add 2 pkgs of Zatarain’s Crawfish, Shrimp and Crab Boil in a Bag, 1/4 – 1/2 bottle Zatarain’s Shrimp and Crab oil, 1 cup of salt and garlic. Boil for 15 minutes


Add potatoes, boil for 7-8 minutes


Corn goes in next for 5 minutes (if corn is frozen you might need to turn up the heat for a minute to get your water boiling again)


Add kielbasa, cook for 8 minutes


Add onions, and squeeze lemon juice into pot and then toss the lemons into the water, boil 3- 4 minutes (oops picture is wrong – add the garlic at the beginning!)


Add shrimp and cook 5 minutes or just until shrimp turns pink.


Turn off the heat, immediately pull basket from the water and let drain. (If you want things a bit spicier, turn off the heat, put in a small bag of ice, let sit 15 minutes, then drain and serve)


Pour contents of basket onto your freezer paper covered table


Serve with sliced baguette sprinkled down the table and bottles of squeeze butter, cocktail sauce and spicy mustard. Remember NO knives, forks, spoons or plates allowed! This is all finger food and condiments are squeezed directly onto the table! When finished just roll up the paper and give everyone a finger wipe! A big thanks to our dear friends Jeff and Cathy for showing us how to have the best party ever!


Put on some Zydeco
(zi-dee-coe) music and have a great time!

….and if you really want to party, we like to serve these awesome Margaritas(for adults only) at our Shrimp Boil

Simple and Delicious Margaritas

1 12 oz. can of frozen limeade
12 oz. 7-UP or Sprite (just fill up limeade can to measure)
12 oz. Tequila (again that limeade can is handy)
1 12 oz. Corona or Tecate Beer

Mix and serve over ice! Oh my these are good!

So if you are looking ahead for a fun party idea for labor day that requires very little labor (no dishes) give a shrimp boil a try!  Have a great weekend!

About Cindy Hopper

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  1. In Mobile, Alabama we call it “Low Country Boil” (name comes from the Carolina’s) and/or “Frogmore Stew”. Have no clue where that name comes from! We add fresh Silver Queen/King corn, small new (red) potatoes, green beans, onions, mushrooms, whole garlic pods, Conecuh Sausage, crabs and crawfish. Hot dogs and / or chicken parts are added before the seafood for the children and those that don’t like/tolerate seafood! The sausage, garlic and onions are great the next day on the left over hot dog buns! That is … if there is anything left!

  2. What a great post! I did this last night for a family gathering. It was so easy…your instructions are perfectly laid out. I loved not having to worry about setting a table and all that and it was the first time any of us had tried a low country boil….even though we wanted to! I would have been afraid to try it. We will definitely do this again!! (And the clean-up is a breeze…may have been the best part!)

  3. Another thought!!!! If anyone knows the ingredients of the boil in the bag spices or the oil, I could experiment!!!!! PLEASE!!!!!!

  4. Any volunteers to send the spice ingrediants to Australia for me????? Will pay all expenses. Would love to try this but can’t find anything like the sauce or spices in Brisbane.

  5. We love doing this! Ours is a little different; we use andouille sausage instead of kielbasa, and usually add clams or mussels, sometimes crab legs or lobster. We place crab crackers and picks on the table, but other than that it is all “hands on.” Never thought of using a turkey fryer before – but it is a great idea. Thanks for sharing!

  6. How timely! My friend’s 30th birthday party is next Friday, and we’re doing a seafood boil!

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