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Copycat “Whole Shebang” Seafood Boil

Copycat “Whole Shebang” Seafood Boil

Every once in a while, I crave Boiling Crab. I love seafood drenched in their spicy and garlicky goodness that they call the “whole shebang!”, but sadly haven't had it since Taylor was born because there isn't much for her to eat there and it's definitely not the easiest place to take a baby when your hands are covered in spicy sauce! But making it at home, now that's a different story!  

The beauty of making this seafood boil at home is that you can easily leave out all the excess butter and oil and adjust the sauce to your personal preference. (The original recipe calls for 4 sticks of butter!) I also love that I can make Tay her own personal batch without having to worry about what she’ll eat, but best part is that making it in a pressure cooker takes only minutes! If you plan to make this over the stovetop, you can find the recipe below!

I think the recipe could still use some work and I’ll probably choose a different sausage other than chorizo (it broke up too much under pressure) but the flavor was on point!


  • 2 lbs jumbo shrimp

  • 4 small red potatoes (quartered)

  • 3 sweet corn (cut in half)

  • 3 sausage links (andouille, kielbasa, or chorizo) 

  • Parsley & cilantro (optional garnish)


  • 2 TBSP unsalted butter

  • 2 cups chicken stock

  • 15-20 cloves garlic, minced (I personally like to leave mine in bigger chunks)

  • 1 TBSP paprika

  • 1 TBSP lemon garlic seasoning

  • 1 TBSP Cayenne pepper (I added 1 1/2 more or less depending on your personal preference) 

  • 1 1/2 TBSP Old Bay Seasoning  


  1. Wash, trim, cut ingredients and set aside.

  2. Add paprika, cayenne, lemon pepper seasoning and old Bay seasoning into a small bowl and mix together. 

  3. Turn IP onto saute mode and add butter once the pot is hot.

  4. Once butter has melted, add garlic and saute for 1 minute, add chicken stock and sauce mixture and stir together.

  5. Add potatoes, corn  and sausage to the pot and stir until well combine and covered in sauce.

  6. Select manual setting and adjust the pressure to high. Set time for 5 minutes. Once finished quick release.

  7. Add shrimp, select manual setting and set time for 1 minute. Quick release pressure. 

  8. Transfer to a large platter or bowl and garnish with parsley and cilantro and serve immediately with lemon wedges.

Stovetop Directions:

  1. Wash, trim, cut ingredients and set aside.

  2. Add butter to stock pot and add garlic.

  3. Add paprika, cayenne, lemon pepper seasoning and old Bay seasoning into a small bowl and mix together. 

  4. Add chicken stock along with potatoes and sausage and corn. Cover and reduce heat to medium/high for 2-3 minutes.

  5. Add shrimp and mix well, making sure shrimp is covered in sauce mixture. Cover and lower heat until shrimp is fully cooked.

  6. Remove lid and raise heat, allowing sauce mixture to thicken for an additional minute

  7. Transfer to serving plate and garnish with cilantro and parsley. Serve with lemon wedges.


Be sure to have paper towels ready & dig in!

I love enjoying the extra sauce with a side of rice and washing it down with a cold beer! 😋

I'll probably be making this dish more often considering how fast and easy it was! It can get a little messy. but that’s the fun of it! 

Hope you enjoy!


Su & Tay



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