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!
The first time I made this seafood boil for my family, we gathered around the table with excitement, grabbing juicy crab legs and buttery shrimp with our hands. It quickly became a go-to for special occasions and backyard celebrations.
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)
- 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 water and beer (if using). Add seasoning, 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 to the pot and boil for 7 minutes.
- Add crab legs:
- Add crab legs and boil for 5 minutes.
- Add shrimp:
- Add shrimp to the pot and boil just until pink and cooked through, about 2–3 minutes.
- Drain:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Arrange and serve:
- Transfer everything to a large platter or a parchment-covered table. Drizzle with melted butter, sprinkle with parsley, and serve with lemon wedges.
Save We love spreading parchment paper on the table and letting everyone dig in with their hands. It always brings laughter and lively conversation to our family meals!
Make It Pescatarian
Omit the sausage and substitute with extra veggies or plant-based sausage for a pescatarian-friendly feast with all the Cajun flair.
Leftover Ideas
Leftover seafood and veggies make fantastic additions to seafood chowder or can be tossed into a quick pasta for another delicious meal.
Pairings
Serve this seafood boil with crusty bread to soak up the spiced butter and a chilled lager or crisp white wine.
Save This crowd-pleasing seafood boil is guaranteed to make any gathering memorable and delicious. Pour the butter, gather your friends, and enjoy every bite!
Recipe FAQs
- → What type of sausage is best for this boil?
Andouille sausage is traditional, offering smoky, spicy notes, but kielbasa or other smoked sausages work well too.
- → Can I adjust the spice level?
Yes, modify cayenne pepper quantity to suit your heat preference without losing flavor balance.
- → Why add beer to the boil liquid?
Beer enhances flavor complexity and tenderizes ingredients, though water alone works fine if preferred.
- → How do I tell when shrimp are done?
Cook shrimp until they turn pink and opaque, usually about 2–3 minutes in the boil.
- → What sides pair well with this boil?
Crusty bread soaks up juices nicely, and a crisp lager or chilled white wine complements the spices.
- → Is it necessary to discard the cooking liquid?
Yes, the liquid and aromatics are discarded to avoid bitterness and overly strong flavors in the final dish.