Pin 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 still remember the first time I made a seafood boil for my family. The aroma of spices filled the kitchen, and everyone gathered around the table to dig in. It quickly became a tradition for summer get-togethers.
Ingredients
- Snow crab legs: 2 lbs (900 g), cleaned
- Large shrimp: 1.5 lbs (680 g), shell-on, deveined
- Andouille or smoked sausage: 1 lb (450 g), sliced into 1 inch pieces
- Baby potatoes: 1.5 lbs (680 g), halved
- Corn: 4 ears, cut into thirds
- Onion: 1 large, quartered
- Lemon: 1, sliced
- Garlic: 4 cloves, smashed
- Old Bay or Cajun seasoning: 1/4 cup (35 g)
- Smoked paprika: 2 tsp
- Salt: 2 tsp
- Black pepper: 1 tsp
- Cayenne pepper: 1 tsp (optional, for heat)
- Water: 8 cups (2 L)
- Light beer: 1 bottle (12 oz/355 ml, optional)
- Unsalted butter: 1/2 cup (115 g), melted
- Fresh parsley: 2 tbsp, chopped
- Lemon wedges: For serving
Instructions
- Prepare the boiling liquid:
- Fill a large stockpot with 8 cups water and beer (if using). Add Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Cook potatoes:
- Add potatoes and boil for 10 minutes.
- Add corn and sausage:
- Add corn and sausage; boil for 7 minutes.
- Add crab legs:
- Add crab legs; boil for 5 minutes.
- Add shrimp:
- Add shrimp; boil just until pink and cooked through, about 2 to 3 minutes.
- Drain and serve:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics. Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- Add finishing touches:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Pin Gathering around the table and digging into a seafood boil always brings out laughter and smiles. It's the ultimate hands-on family feast everyone loves.
Required Tools
Large stockpot (8 quart or larger), colander, tongs, and a big serving platter or parchment paper for easy cleanup are all you need.
Allergen Information
This dish contains shellfish (crab, shrimp) and dairy (butter). Sausage and beer may contain gluten. Check sausage labels for soy or wheat if needed.
Nutritional Information
Each serving provides about 620 calories, 27 g total fat, 48 g carbohydrates, and 46 g protein for a hearty meal.
Pin Set out plenty of napkins and let everyone dig in with their hands. This seafood boil is meant for fun, festive sharing at its best.
Recipe Q&A
- → How do I avoid overcooking shrimp and crab?
Add shrimp last and cook only until pink and firm; crab just needs to heat through for a few minutes.
- → Can I substitute sausage varieties?
Yes, andouille, kielbasa, or any flavorful smoked sausage works well for this dish.
- → Is the dish spicy?
Cajun seasoning and cayenne add heat, but you can adjust the amount to suit your preferences.
- → What is the best way to serve this meal?
Pile the drained seafood and vegetables onto a large platter or parchment paper for communal eating.
- → Can leftovers be stored?
Refrigerate leftovers in an airtight container and enjoy within two days, reheating gently.
- → What drinks pair well?
Crisp lagers and chilled white wines complement the flavors and refresh the palate.