Save to Pinterest A festive, flavor-packed Southern-style seafood boil with juicy crab legs, plump shrimp, spicy sausage, potatoes, and corn, all tossed in aromatic Cajun spices. Perfect for sharing!
I love gathering everyone around the table for this seafood boil; it turns dinner into a fun, interactive experience.
Ingredients
- Seafood: 2 lbs (900 g) snow crab legs, cleaned; 1.5 lbs (680 g) large shrimp, shell-on, deveined
- Meats: 1 lb (450 g) andouille sausage or smoked sausage, sliced into 1-inch pieces
- Vegetables: 1.5 lbs (680 g) baby potatoes, halved; 4 ears corn, cut into thirds; 1 large onion, quartered; 1 lemon, sliced
- Aromatics & Spices: 4 cloves garlic, smashed; 1/4 cup (35 g) Old Bay or Cajun seasoning; 2 tsp smoked paprika; 2 tsp salt; 1 tsp black pepper; 1 tsp cayenne pepper (optional, for heat)
- Liquids: 8 cups (2 L) water; 1 bottle (12 oz/355 ml) light beer (optional)
- For Serving: 1/2 cup (115 g) unsalted butter, melted; 2 tbsp fresh parsley, chopped; Lemon wedges
Instructions
- Step 1:
- Fill a large stockpot with 8 cups water and beer (if using). Add Old Bay/Cajun seasoning, smoked paprika, salt, black pepper, cayenne, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Step 2:
- Add potatoes boil for 10 minutes.
- Step 3:
- Add corn and sausage boil for 7 minutes.
- Step 4:
- Add crab legs boil for 5 minutes.
- Step 5:
- Add shrimp boil just until pink and cooked through about 2 3 minutes.
- Step 6:
- Drain the seafood and vegetables discarding the cooking liquid and aromatics.
- Step 7:
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- Step 8:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save to Pinterest This recipe always brings my family together for a delicious and memorable feast.
Notes
For extra flavor toss finished seafood with additional Cajun seasoning and melted butter Substitute andouille with kielbasa or other smoked sausage if desired Adjust spice level by increasing or decreasing the cayenne Serve with crusty bread to soak up juices Pairs well with a crisp lager or chilled white wine
Required Tools
Large stockpot (8-quart or larger) Colander Tongs Large serving platter or parchment paper
Nutritional Information
Calories 620 Total Fat 27 g Carbohydrates 48 g Protein 46 g per serving
Save to Pinterest This seafood boil is easy to prepare and sure to impress your guests every time.
Recipe Questions & Answers
- → What is the best way to cook the seafood boil?
Start by boiling seasoned water with garlic, onion, and lemon. Add potatoes first, then corn and sausage, followed by crab legs and shrimp to ensure everything cooks evenly.
- → Can I adjust the spiciness of the boil?
Yes, modify the cayenne pepper amount to desired heat level or omit it entirely for a milder flavor.
- → What type of sausage works best in this dish?
Andouille or smoked sausage offer smokiness that complements the seafood well, but kielbasa or similar smoked sausages are suitable substitutes.
- → How do the vegetables contribute to the dish?
Baby potatoes and corn soak up the Cajun spices and cooking broth, adding subtle sweetness and hearty texture to balance the seafood.
- → What is the purpose of adding beer in the boil?
The light beer adds depth to the broth’s flavor, enhancing the overall seasoning and tenderizing the ingredients without overpowering them.
- → How should I serve the seafood boil?
Drain and pile the cooked ingredients on a large serving platter or parchment-covered table, drizzle with melted butter, sprinkle with fresh parsley, and serve with lemon wedges.