Bold, Spicy, and Packed with Island Flavor
This Caribbean seafood boil takes the classic boil and flips it with Jamaican flair. Instead of plain water, the broth simmers with Red Stripe beer, pumpkin soup mix, and a blend of fresh aromatics—from garlic and thyme to hot peppers and scallions. The result? A pot bursting with depth, heat, and savory richness.
Loaded with corn, baby potatoes, smoked sausage, snow crab legs, lobster, and shrimp, this boil brings people together in the most flavorful way. Each bite is buttery, spicy, and seasoned with that unmistakable island soul.
Ingredients
- Coconut oil
- 1 handful of pimento seeds
- 1 hot pepper (whole, remove later for controlled heat)
- 1 red onion, chopped
- Scallions, chopped
- Fresh thyme sprigs
- 1 bunch garlic, smashed
- 2 bottles Red Stripe beer
- 1 bunch butter
- Onion powder, to taste
- Garlic powder, to taste
- 2 packets pumpkin flavored soup mix
- 1 packet fish flavored soup mix
- Water, as needed
- Corn on the cob, cut into pieces
- Baby potatoes
- Smoked spicy sausage, sliced
- Snow crab legs
- Lobster, split and cleaned
- Shrimp
Step-by-Step Instructions
1. Build the Flavor Base
- Light the burner and place a large pot on top.
- Add coconut oil and a handful of pimento seeds.
- Toss in hot peppers, red onion, scallions, thyme, and garlic.
2. Create the Broth
- Pour in two bottles of Red Stripe beer.
- Add butter and season with onion powder and garlic powder.
- Sift in two packets of pumpkin soup mix and one packet of fish soup mix.
- Add water to fill the pot, stirring until everything dissolves.
3. Add the Veggies & Sausage
- Drop in corn, baby potatoes, and smoked spicy sausage.
- Simmer until the potatoes begin to soften.
4. Balance the Heat
- Remove the hot peppers once the broth reaches your desired spice level.
5. Add the Seafood
- Place snow crab legs and lobster halves into the pot.
- After a few minutes, add the shrimp, cooking just until pink.
6. Serve & Enjoy
- Scoop generously into bowls or spread out family-style on a table.
- Serve hot with plenty of napkins—it’s messy in the best way.
Pro Tips & Serving Suggestions
- Make it spicier: Leave the hot pepper in longer or add Scotch bonnet for extra fire.
- Add extras: Mussels or clams can easily join the seafood lineup.
- Serve it right: Lay out newspaper or parchment and let everyone dig in.
- Flavor boost: A squeeze of lime right before eating brightens the richness of the broth.
About the Creator
This recipe is brought to you by BadBwoy Kitchen (@badbwoykitchen)—a culinary creative known for bold, unapologetic island cooking that celebrates Jamaican roots with modern flair. Every dish is a balance of authentic flavor, cultural pride, and pure food joy.
BadBwoy Kitchen | @badbwoykitchen