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 was for a family reunion. Everyone loved diving in together, hands-on and messy, making fun memories around the table with plenty of laughter.
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Ingredients
- Seafood: 2 lbs (900 g) snow crab legs, cleaned; 1.5 lbs (680 g) large shrimp, shell-on, deveined
- Meats: 1 lb (450 g) andouille sausage or smoked sausage, sliced into 1 inch pieces
- Vegetables: 1.5 lbs (680 g) baby potatoes, halved; 4 ears corn, cut into thirds; 1 large onion, quartered; 1 lemon, sliced
- Aromatics & Spices: 4 cloves garlic, smashed; 1/4 cup (35 g) Old Bay or Cajun seasoning; 2 tsp smoked paprika; 2 tsp salt; 1 tsp black pepper; 1 tsp cayenne pepper (optional, for heat)
- Liquids: 8 cups (2 L) water; 1 bottle (12 oz/355 ml) light beer (optional)
- For Serving: 1/2 cup (115 g) unsalted butter, melted; 2 tbsp fresh parsley, chopped; lemon wedges
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Instructions
- Prepare the Boiling Liquid:
- 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 Potatoes:
- Add potatoes. Boil for 10 minutes.
- Add Corn & Sausage:
- Add corn and sliced 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 to 3 minutes.
- Drain & Discard Aromatics:
- Drain seafood and vegetables, discarding the cooking liquid and aromatics.
- Serve:
- Transfer everything to a large platter or spread over parchment paper. Drizzle with melted butter, sprinkle with parsley, and serve with lemon wedges.
Save We love gathering around the table with our kids for a seafood boil, letting everyone dig in and enjoy the excitement of the feast together.
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Serving Suggestions
Serve this seafood boil with crusty bread to soak up all the flavorful juices. It also pairs wonderfully with a crisp lager or chilled white wine.
Required Tools
A large stockpot (8 quart or larger), a colander, sturdy tongs, and a big serving platter or parchment paper are essential for making and serving this boil.
Nutritional Information
Each serving provides approximately 620 calories, 27 g fat, 48 g carbohydrates, and 46 g protein, making it a hearty and satisfying meal.
Save 
This seafood boil brings Southern comfort to your table in under an hour. Enjoy sharing this festive feast with those you love!
Recipe FAQ
- → What type of sausage works best?
Andouille or smoked sausage adds a spicy, smoky depth, but kielbasa or other smoked varieties can also be used for a milder flavor.
- → Can I adjust the spice level?
Yes, by adding more or less cayenne pepper, you can control the heat to suit your taste preferences.
- → Is it necessary to include beer in the boil?
No, beer is optional. It adds subtle richness but can be omitted for a lighter broth.
- → How do the potatoes and corn cook evenly?
Potatoes are added first and boiled before the corn and sausage to ensure everything cooks through without over-softening.
- → What is the best way to serve the boil?
Drain the cooked ingredients and pile them on a large platter or spread on parchment, then drizzle with melted butter and sprinkle fresh parsley for bright flavor.
