Pin this 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 first made this seafood boil at a summer gathering and it quickly became everyone's favorite. The aroma of Cajun spices and fresh seafood immediately brings the group together for a memorable meal.
Ingredients
- Snow crab legs: 2 lbs (900 g), cleaned
- Large shrimp: 1.5 lbs (680 g), shell-on, deveined
- Andouille sausage 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, melted: 1/2 cup (115 g)
- Fresh parsley, chopped: 2 tbsp
- Lemon wedges: For serving
Instructions
- Prepare boil base:
- Fill a large stockpot with water and beer (if using). Add Old Bay/Cajun seasoning, smoked paprika, salt, black pepper, cayenne (if using), garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Cook potatoes:
- Add potatoes and boil for 10 minutes.
- Add corn & sausage:
- Add corn and sliced sausage. Boil for 7 minutes.
- Add crab legs:
- Add the crab legs and boil for 5 minutes.
- Add shrimp:
- Add shrimp and boil just until pink and cooked through, about 2 to 3 minutes.
- Drain & serve:
- Drain seafood and vegetables, discarding the cooking liquid and aromatics. Transfer everything to a large platter or cover a table with parchment, then pile the boil on top. Drizzle with melted butter, sprinkle with chopped parsley. Serve with extra lemon wedges.
Pin this My kids always want to help put the ingredients in the pot, and it turns into a fun shared activity. Spreading the boil across the table feels like a celebration every time.
Required Tools
Large stockpot (8 quart or larger), colander, tongs, and a large serving platter or parchment paper are needed to cook and serve this festive dish.
Allergen Information
This recipe contains shellfish (crab, shrimp) and may contain gluten from sausage and beer. It uses dairy (butter) and could have traces of soy or wheat from the sausage—always check your labels.
Nutritional Information
Each serving provides approximately 620 calories, 27 g total fat, 48 g carbohydrates, and 46 g protein, making it a hearty meal to enjoy with a group.
Pin this Try this seafood boil for your next gathering. It's a guaranteed crowd-pleaser and truly brings people together around the table!
Recipe FAQs
- → What type of sausage works best in the boil?
Andouille or smoked sausage adds a smoky, spicy flavor that complements the seafood well. Kielbasa can be used as an alternative.
- → Can I adjust the spice level?
Yes, adjust cayenne pepper amount in the seasoning to control heat according to your preference.
- → How do I know when the shrimp is cooked?
Cook shrimp until they turn pink and opaque, about 2 to 3 minutes, to prevent overcooking.
- → Is it necessary to use beer in the boil?
Beer is optional but adds a subtle depth of flavor to the broth. You can substitute with water for a milder taste.
- → What’s the best way to serve the boil?
Drain the seafood and vegetables, pile them on a large platter or table covered with parchment. Drizzle with melted butter and sprinkle fresh parsley, serve with lemon wedges for brightness.