How to Make a Seafood Boil While Camping: A Step-by-Step Guide
Hey there, fellow RVers! It’s Dave Stanley here, and if there’s one thing I’ve learned after years on the road, it’s that nothing beats a good meal cooked over an open fire. Today, I’m sharing one of my all-time favorite campfire recipes—a seafood boil. Tracy and I love making this when we’re camping by the coast, but honestly, it’s perfect no matter where you are.
On this trip, we were camped out at San Onofre State Beach, with the ocean breeze and gorgeous views, which made this seafood boil even more special. But don’t worry, even if you’re parked in the middle of the desert, this recipe will bring a little taste of the sea to your campfire.
Let’s dive into how to make this mouth-watering meal that’s guaranteed to impress your fellow RVers!
Watch the full episode of our campfire seafood boil on RVCast! You’ll get to follow along in our cooking process and pick up even more tips and tricks for campfire cooking.
What You’ll Need:
- Italian sausage
- Snow crab legs
- Shrimp
- Corn on the cob
- New potatoes
- Lemon (I used a fresh one from a farm we stayed at in Vacaville!)
- Onion
- Olive oil
- Old Bay seasoning (or your favorite seafood seasoning)
- Your choice of cooking liquid (beer, broth, wine, etc.)
One thing I love about this dish is how flexible it is—you can swap out ingredients depending on what you have. Tracy’s not a big fan of spicy foods, so I tend to go easy on the seasoning for her, but you can always kick it up a notch if you like it with more heat!
Step 1: Get the Campfire Ready
The first step to any great seafood boil (or any campfire cooking) is getting a solid fire going. There’s something about cooking over an open flame that just makes everything taste better, right? For this boil, you’ll need a good bed of coals to ensure even cooking.
While the fire gets going, I like to take this time to prep everything else. It’s all about timing—so get those coals going early!
Step 2: Pre-Cook the Sausage
Here’s a little tip I’ve picked up after making this dish more times than I can count: pre-cooking the sausage over the fire ensures it stays nice and firm in the foil packets. So, throw them on the grill just long enough to firm them up, but not too long—they’ll finish cooking in the packets later.
While you’re grilling the sausage, keep an eye on the fire. You want those coals to be glowing hot before we place the foil packets on.
Step 3: Build Your Seafood Boil Packets
Now, it’s time to assemble your seafood boil foil packets. This is one of my favorite parts because you can make it your own.
- Grab a large piece of aluminum foil, and drizzle it with some olive oil (I’m using a bottle from a farm we visited—shout out to Lockwood Acres!).
- Lay down a few slices of lemon and onion to create a base. This adds some great flavor to everything else.
- Start piling on your veggies—new potatoes, corn on the cob—and your sausage, crab legs, and shrimp. (Pro tip: Tracy loves it when I add extra onion to hers, so don’t be shy with the toppings.)
- Sprinkle generously with Old Bay seasoning or whatever seafood spice mix you prefer.
- Pour in your cooking liquid—whether you’re a beer lover, a wine enthusiast, or prefer some good ol’ broth, this will steam everything to perfection.
Wrap up the foil, making sure it’s sealed but not too tight—you want some room for the steam to circulate. I always make Tracy’s packet a little lighter on the seasoning, but you can go as bold as you like!
Step 4: Time to Cook!
Place the foil packets directly onto the hot coals. One thing I’ve learned (the hard way!) is to keep an eye on them—15 minutes is usually the sweet spot. You’re aiming for tender potatoes and perfectly cooked shrimp.
On this trip, the ocean views at San Onofre were so distracting, I almost forgot about the food! Thankfully, the fire kept everything cooking perfectly while we took in the sights. You don’t have to babysit this dish, which is another reason why it’s a favorite.
Step 5: The Big Reveal
Now, here’s the moment of truth—opening up those foil packets. Carefully unwrap them (they’ll be steaming hot!) and check to make sure everything is cooked through. The potatoes should be tender, and the shrimp should be firm and pink.
One time, I forgot to add butter before cooking—rookie mistake—but it’s never too late to toss in a pat or two. Trust me, it adds that final touch of richness to the dish.
Personalizing Your Seafood Boil
Here’s the best part—you can customize this seafood boil however you like! Want to add clams or mussels? Go for it. Prefer a spicy kick? Throw in some cayenne or hot sauce. The possibilities are endless, and each time I make this, it turns out just a little different (which is part of the fun!).
This seafood boil has become a tradition for Tracy and me whenever we’re camping near the water. It’s simple, delicious, and a great way to enjoy the fresh air while cooking. Plus, it brings a little taste of home to the open road. Whether you're camping by the beach, a lake, or even a forest, give this seafood boil a try on your next RV adventure. It’s the kind of meal that brings people together around the fire.
Happy camping, and let me know how yours turns out!
Check out the full video tutorial here.
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