seafood boil?

Question

I have a 12 gallon stockpot. How would I adjust the recipe quantity for a standard seafood boil?

Answer 1

Not sure what "standard" seafood boil you have, most of the recipes I've seen are designed for a 40qt or better stockpot. If you're using seasoning packets from the store, check to see what their recommended water ratio is and buy the appropriate number of packets.

Answer 2

I believe what you are looking for is this: Low Country Boil.
Notice at the end of the recipe how it was traditionally served.
Hehehe..sounds like me and my sibling whene we were growing up.....

you take a big pot and fill if about half full of water then you add potatoes and smoked sausage, when it starts to boil and the potaotes are about half done you add pieces of corn on the cob.

The when that comes to a boil you add unpealed shrimp and crab legs and cook it all till the seafood is done then you drain the liquid and dig in.
Oh yeah you season the water with old bay

they call it low country because back in the day they would clean off a long table put it outside, then after draining it they would pour it down the center of the table and everyone would grab a
chair and dig in.

you add a good bit of old bay to the water or if you want it spicy you can use zatarans crabl boil, if you use the old bay I like to sprinkle little of it over the stuff in the bowl.
Makes it mighty tasty

Answer 3

Well, with a calculator, I suppose. I don't know what standard is by your reckoning. Check the box or bottle of Zatarain's!