Save 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 reunion and watched everyone gather around the table in excitement as the fragrant boil hit the parchment. Sharing the feast and dipping seafood in buttery sauce made it extra memorable.
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
- Prepare the Broth:
- 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 the Potatoes:
- Add potatoes; boil for 10 minutes.
- Add Corn & 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 & 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. Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save My kids love helping arrange the seafood and corn on the big platter, making the meal feel extra festive. It has quickly become our go-to dish for birthdays and special occasions.
Required Tools
Large stockpot (8 quart or larger), colander, tongs, and a large serving platter or parchment paper are essential to make the boil and present it family-style.
Allergen Information
This dish contains shellfish (crab, shrimp), dairy (butter), and may include gluten (sausage, beer); check labels for wheat or soy in sausage if needed.
Nutritional Information
Per serving: 620 calories, 27 g total fat, 48 g carbohydrates, 46 g protein.
Save Gather your favorite people and enjoy this hands-on feast with plenty of napkins. The colorful spread makes every meal a celebration!
Recipe Guide
- → What type of sausage is best for the seafood boil?
Andouille sausage is traditional, but kielbasa or smoked sausage work well, adding smoky and spicy flavors.
- → How can I adjust the spice level?
Modify the cayenne pepper amount to increase or decrease heat. Optional seasonings like Old Bay or Cajun seasoning provide balanced spice.
- → What sides pair well with this boil?
Crusty bread is perfect to soak up juices, and crisp lager or chilled white wine complements the bold flavors.
- → Can this dish be prepared ahead of time?
You can prep the ingredients in advance, but it's best served immediately after boiling for optimum texture and flavor.
- → How is the dish traditionally served?
The seafood and veggies are drained and piled on a large platter or spread over parchment paper, then drizzled with melted butter and garnished with fresh parsley and lemon wedges.
- → Are there any common allergens in this dish?
It contains shellfish, dairy from the butter, and possibly gluten depending on the sausage and beer brands used.