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!
A memorable family gathering favorite that brings everyone to the table with smiles and full plates
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 This recipe brings our whole family together enjoying a fun and flavorful meal
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
Save This seafood boil is a guaranteed crowd-pleaser and perfect for any festive occasion
Recipe Questions
- → What type of sausage works best for this boil?
Andouille or smoked sausage adds a spicy and smoky flavor, but kielbasa or other smoked sausages can be used as alternatives.
- → Can I adjust the spice level?
Yes, adjust heat by adding or reducing cayenne pepper according to your preference.
- → Should the shell be removed from the shrimp before cooking?
Cooking shrimp shell-on helps retain flavor and moisture; peel after boiling for easier eating.
- → What is the best way to serve the seafood boil?
Drain the boil and pile it on a large platter or spread on parchment paper, then drizzle with melted butter and sprinkle fresh parsley.
- → Can beer be omitted from the boiling liquid?
Yes, the beer is optional; water with seasonings alone works well to infuse flavors.
- → What sides pair well with this boil?
Crusty bread is ideal for soaking up juices, and a crisp lager or chilled white wine complements the meal.