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 first made this seafood boil for a summer family get-together and it instantly became a tradition. Everyone loves piling their plates high and diving in together!
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 seasoning mixture:
- 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.
- 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 and boil for 5 minutes.
- Add shrimp:
- Add shrimp and boil just until pink and cooked through, about 2 to 3 minutes.
- Drain seafood and vegetables:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Arrange and serve:
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top. Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save to Pinterest My kids love helping toss the potatoes and corn into the boiling pot, and everyone gathers around the table for this hands-on feast. It’s always a great way to bring family together.
Serving Suggestions
Place crusty bread nearby for soaking up the seasoned juices, and pair with a chilled lager or crisp white wine for the perfect meal.
Make It Your Own
Use kielbasa or other smoked sausage instead of andouille, and dial up or down the cayenne to suit your heat preference. Switch up seafood types for different flavors.
Allergen & Nutrition Info
This dish contains shellfish and dairy, and may include gluten depending on sausage and beer used. Each serving provides about 620 calories, 27 g fat, 48 g carbohydrates, and 46 g protein.
Save to Pinterest Serve hot and invite everyone to dig in together. This seafood boil makes any meal a celebration!
Recipe FAQs
- → What type of sausage works best in this boil?
Andouille or smoked sausage adds a spicy, smoky flavor that complements the seafood perfectly, but kielbasa can be used as a milder alternative.
- → Can I adjust the spice level of the boil?
Yes, the amount of cayenne pepper can be increased or decreased to make the boil milder or spicier according to taste.
- → Is there a best way to serve this seafood and vegetables?
Serving the boil spread out on a large platter or parchment-covered table encourages sharing and soaking up buttery, seasoned juices with crusty bread.
- → What beverage pairs well with this boiled dish?
A crisp lager or chilled white wine balances the rich, spicy flavors and refreshes the palate.
- → How do I ensure the seafood is perfectly cooked?
Add ingredients in stages—potatoes first, then corn and sausage, followed by crab legs and shrimp last—to avoid overcooking delicate seafood.