Pin It A festive flavor-packed Southern-style seafood boil featuring juicy crab legs, plump shrimp, spicy sausage, potatoes, and sweet corn tossed in aromatic Cajun spices. This vibrant dish is perfect for sharing at lively gatherings and brings the fun of a classic seafood experience to your table.
I first cooked this seafood boil for a family reunion, and it quickly became the highlight of our get-together. Tossing everything right onto the table for a communal feast added excitement and brought everyone together for a delicious, memorable meal.
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 (for serving)
- Fresh parsley: 2 tbsp, chopped (for serving)
- 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 the potatoes:
- Add halved baby potatoes and boil for 10 minutes.
- Add corn and sausage:
- Add corn pieces and sausage slices to the pot. Boil for 7 minutes.
- Add crab legs:
- Place crab legs in the stockpot and boil for 5 minutes.
- Add shrimp:
- Add shell-on shrimp and boil just until pink and cooked through, about 2 to 3 minutes.
- Drain and arrange:
- Drain seafood and vegetables, discarding the cooking liquid and aromatics. Transfer everything to a large platter or onto parchment paper over the table.
- Serve:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Pin It My kids absolutely love gathering around the table and picking their favorite pieces from the seafood boil. It turns dinner into a shared experience filled with laughter and that classic Southern hospitality.
Required Tools
Large stockpot (8-quart or larger) for boiling, colander for draining, tongs for serving, and a big platter or parchment paper for presenting the seafood boil.
Allergen Information
This recipe contains shellfish (crab, shrimp), dairy (butter), and potentially gluten (sausage, beer). Sausage may also contain traces of soy or wheat—always check product labels if allergies are a concern.
Nutritional Information
Per serving: 620 calories, 27 g total fat, 48 g carbohydrates, and 46 g protein. These values may vary depending on selected sausage and exact ingredient amounts.
Pin It This seafood boil brings people together for an unforgettable, flavorful feast. Share it family-style for plenty of smiles and easy clean-up!
Recipe FAQs
- → What is the best way to maximize flavor in this boil?
Simmering the seafood and vegetables in a seasoned broth of Old Bay or Cajun spices, smoked paprika, and aromatics like garlic and lemon builds a rich, layered flavor. Finishing with melted butter and fresh parsley enhances the dish's depth.
- → How do I ensure shrimp is perfectly cooked?
Add the shrimp last and boil just until they turn pink and opaque, about 2-3 minutes, to avoid overcooking and maintain their juicy texture.
- → Can the sausage be substituted or omitted?
Yes, andouille sausage can be swapped for kielbasa or other smoked sausages, or omitted entirely for a lighter variation while maintaining savory notes.
- → What are good side options to serve with this boil?
Crusty bread works wonderfully to soak up the flavorful juices. A crisp lager or chilled white wine pairs well to balance the spices and richness.
- → How can I adjust spice levels to suit mild preferences?
Reduce or omit the cayenne pepper for milder heat, and adjust the seasoning accordingly while keeping the aromatic spices for full flavor.