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.
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
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.
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.