Pin it 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, it was for a summer get-together with friends. Watching everyone roll up their sleeves and dig into the pile made it the highlight of the evening!
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 the stockpot:
- Fill a large stockpot with 8 cups water and light beer if using. Add Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Cook potatoes:
- Add baby potatoes and boil for 10 minutes.
- Add corn and sausage:
- Stir in corn and sausage. Boil for 7 minutes.
- Add crab legs:
- Add crab legs and boil for 5 minutes.
- Cook shrimp:
- Add shrimp and boil just until pink and cooked through, about 2 to 3 minutes.
- Drain and arrange:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Serve:
- Transfer everything to a large platter or cover your table with parchment paper and pile the boil on top. Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Pin it Sharing this seafood boil with my family always brings laughter and great memories, especially when little hands reach for the juiciest shrimp.
Required Tools
Large stockpot (8 quart or larger), colander, tongs, and a large serving platter or parchment paper for serving.
Allergen Information
Contains shellfish (crab, shrimp), dairy (butter), and may include gluten or soy depending on sausage and beer. Always check ingredient labels if you have dietary restrictions.
Nutritional Information
Each serving has about 620 calories, 27 g total fat, 48 g carbohydrates, and 46 g protein.
Pin it This seafood boil turns any meal into a celebration. Enjoy every bite and every moment gathered around the table.
Common Questions
- → What spices are essential for a flavorful boil?
Aromatic Cajun spices such as Old Bay or a Cajun seasoning blend, smoked paprika, garlic, black pepper, and optional cayenne pepper create the signature flavor.
- → Can I substitute the sausage used in this boil?
Yes, andouille sausage can be replaced with kielbasa or other smoked sausages depending on your preference.
- → Why add beer to the boiling liquid?
Beer adds depth and a subtle richness to the cooking liquid, enhancing the overall flavor of the ingredients.
- → How can I adjust the heat level in this dish?
The cayenne pepper quantity can be increased or decreased to suit your desired level of spiciness.
- → What is the best way to serve the boil?
Drain the cooked ingredients well, then pile them on a large platter or spread over parchment paper. Drizzle with melted butter and sprinkle fresh parsley. Serve with lemon wedges and crusty bread for soaking juices.