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 tried making this seafood boil for a summer family reunion, and we all gathered around the table digging in with our hands. The lively Cajun aromas really brought everyone together, and even picky eaters went back for seconds.
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 (for serving): 1/2 cup (115 g), melted
- Fresh parsley (for serving): 2 tbsp, chopped
- Lemon wedges (for serving): as needed
Instructions
- Boil the spices and aromatics:
- 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.
- Cook the potatoes:
- Add potatoes; boil for 10 minutes.
- Cook corn and sausage:
- Add corn and sausage; boil for 7 minutes.
- Add crab legs:
- Add crab legs; boil for 5 minutes.
- Add shrimp:
- Add shrimp; boil just until pink and cooked through, about 2–3 minutes.
- Drain and serve:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics. 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 chopped parsley. Serve with extra lemon wedges.
Save Gathering everyone around the seafood boil on parchment always makes for laughter, messy hands, and wonderful memories. It’s a tradition that’s become a staple at our family get-togethers.
Serving Suggestions
Enjoy this seafood boil with crusty bread to soak up the flavorful juices, and pair with a crisp lager or chilled white wine for a classic Southern feast.
Variations
Try substituting the andouille sausage with kielbasa or other smoked sausage varieties. Mix in other shellfish like clams or add extra veggies for your preferred taste.
Leftovers & Storage
Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently to preserve the seafood’s texture and flavors.
Save This festive seafood boil brings joy to every occasion. Serve with lemon wedges and enjoy the big, bold flavors!
Recipe FAQ
- → What type of sausage works best for this boil?
Andouille sausage is ideal for its smoky, spicy flavor, but kielbasa or other smoked sausages can be used as substitutes.
- → How can I adjust the spice level?
Modify the amount of cayenne pepper to increase or decrease heat according to your taste preferences.
- → Can I prepare this seafood boil ahead of time?
It's best enjoyed fresh, but you can prepare the components in advance and combine them just before serving to maintain texture and flavor.
- → What sides pair well with this boil?
Crusty bread is perfect for soaking up juices; a crisp lager or chilled white wine complements the spices well.
- → How do I ensure the seafood is cooked properly?
Follow the stepwise boiling times: potatoes first, then corn and sausage, followed by crab legs, and shrimp last, boiling until pink and opaque.