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 on a summer weekend to celebrate a family reunion. Everyone loved getting together around the table and digging in, making it a truly memorable feast.
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 boil:
- Fill a large stockpot with 8 cups water and 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 potatoes and boil for 10 minutes.
- Add corn and sausage:
- Add corn and sausage then boil for 7 minutes.
- Add crab legs:
- Add crab legs and boil for 5 minutes.
- Add shrimp:
- Add shrimp and cook just until pink and cooked through, about 2, 3 minutes.
- Drain:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- 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 parsley. Serve with extra lemon wedges.
Save Sharing this meal with my family reminded me of lively seafood boils in Louisiana, where everyone joins in and no one leaves hungry.
Required Tools
Large stockpot (8-quart or larger), colander, tongs, large serving platter or parchment paper for serving.
Allergen Information
This dish contains shellfish and dairy. Sausage and beer may contain gluten. Check package labels for soy or wheat if sensitive.
Nutritional Information
Per serving: Calories 620, total fat 27 g, carbohydrates 48 g, protein 46 g.
Save This seafood boil brings vibrant flavors and fun to your table. Gather friends, dig in, and enjoy every bite together!
Recipe FAQ
- → What seafood is used in the boil?
The boil features snow crab legs and large shrimp, both shell-on and deveined for optimal flavor and texture.
- → Can the spice level be adjusted?
Yes, the cayenne pepper is optional, allowing you to increase or decrease the heat to suit your taste preferences.
- → Is it necessary to use beer in the cooking liquid?
Beer is optional; it adds depth to the broth but water alone works well if preferred or if avoiding alcohol.
- → What vegetables complement the seafood in this boil?
Baby potatoes, corn on the cob, and onion are boiled alongside the seafood, absorbing the aromatic Cajun spices.
- → How is the boil typically served?
The cooked ingredients are drained and piled on a platter or parchment paper, then drizzled with melted butter and sprinkled with fresh parsley and lemon wedges.