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 hosted a seafood boil, it became the centerpiece of our family gathering. Everyone enjoyed getting messy together and sharing laughs around the table.
Ingredients
- Snow crab legs: 2 lbs (900 g), cleaned
- Large shrimp: 1.5 lbs (680 g), shell-on, deveined
- Andouille sausage 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 (optional): 1 tsp, for heat
- Water: 8 cups (2 L)
- Light beer (optional): 1 bottle (12 oz/355 ml)
- Unsalted butter: 1/2 cup (115 g), melted
- Fresh parsley: 2 tbsp, chopped
- Lemon wedges: for serving
Instructions
- Prepare the Boiling Liquid:
- Fill a large stockpot with water and beer. 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 potatoes and boil for 10 minutes.
- Add Corn and Sausage:
- Add corn and sausage pieces. Boil for 7 minutes.
- Cook the Crab Legs:
- Add crab legs to the pot and boil for 5 minutes.
- Add the Shrimp:
- Add shrimp and cook until pink and cooked through, about 2 to 3 minutes.
- Drain and Serve:
- Drain the seafood and vegetables using a colander, discarding the cooking liquid and aromatics.
- Plate and Finish:
- Transfer everything to a large platter or pile on parchment paper. Drizzle with melted butter, sprinkle with parsley, and serve with extra lemon wedges.
Save Our kids love rolling up their sleeves and helping distribute corn and potatoes for everyone—making it a true family feast.
Required Tools
Large stockpot, colander, tongs, and a big serving platter or parchment paper make cleanup easy and presentation fun.
Allergen Information
This boil contains shellfish (crab, shrimp), dairy (butter), and may include gluten or soy from the sausage or beer. Always check ingredient labels to ensure safety.
Nutritional Information
Per serving: Calories 620, Total Fat 27 g, Carbohydrates 48 g, Protein 46 g.
Save Enjoy every flavorful bite and savor the shared moments—the best seafood boil is one enjoyed together!
Cooking Questions
- → How do I know when the shrimp are cooked?
Shrimp turn pink and opaque when fully cooked, usually after 2–3 minutes in boiling liquid during this seafood boil.
- → Can I substitute the andouille sausage with another type?
Yes, kielbasa or other smoked sausages work well and complement the Cajun spices without overpowering.
- → What is the best way to enhance the flavors after cooking?
Toss the finished boil with extra Cajun seasoning and melted butter to boost richness and spice.
- → Is there a recommended beverage to enjoy with this boil?
This dish pairs nicely with a crisp lager or chilled white wine to balance the bold, spicy flavors.
- → How should leftovers be stored for best quality?
Store leftovers in an airtight container in the refrigerator and consume within 2 days for freshness.
- → What kitchen tools are essential for this preparation?
A large stockpot, colander, tongs, and a spacious serving platter or parchment paper are needed to cook and present the boil.