Pin 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!
This seafood boil has become a family favorite for gatherings. The mix of spices and fresh ingredients really brings everyone together around the table.
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
- Step 1:
- 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.
- Step 2:
- Add potatoes; boil for 10 minutes.
- Step 3:
- Add corn and sausage; boil for 7 minutes.
- Step 4:
- Add crab legs; boil for 5 minutes.
- Step 5:
- Add shrimp; boil just until pink and cooked through, about 2 3 minutes.
- Step 6:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Step 7:
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- Step 8:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Pin This recipe always brings so much joy when we enjoy it as a family especially during holiday celebrations.
Notes
For extra flavor toss finished seafood with additional Cajun seasoning and melted butter Substitute andouille with kielbasa or other smoked sausage if desired Adjust spice level by increasing or decreasing the cayenne Serve with crusty bread to soak up juices Pairs well with a crisp lager or chilled white wine
Required Tools
Large stockpot (8 quart or larger) Colander Tongs Large serving platter or parchment paper
Allergen Information
Contains shellfish (crab shrimp) and possibly gluten (sausage beer) Contains dairy (butter) May contain traces of soy or wheat in sausage check labels if needed
Pin This seafood boil is a guaranteed crowd pleaser that perfectly balances spice and savory flavors.
Recipe FAQ
- → What type of sausage pairs best with the boil?
Andouille or smoked sausage adds a smoky, spicy depth that complements the seafood beautifully, but kielbasa can be a good alternative.
- → Can I adjust the spice level?
Yes, modify the cayenne pepper amount to your heat preference or omit it entirely for a milder flavor.
- → What is the best way to serve this dish?
Serve the boil on a large platter or spread it on parchment paper for a communal, casual dining experience, ideal with lemon wedges and melted butter.
- → Are there any recommended beverage pairings?
Pair this dish with a crisp lager or a chilled white wine to balance the rich, spicy flavors.
- → How do I ensure the seafood is cooked properly?
Shrimp should turn pink and opaque within 2-3 minutes of boiling; crab legs warm through after about 5 minutes to maintain tenderness.