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!
I first enjoyed a classic seafood boil at a family reunion in New Orleans, where the table was piled high with crab legs and shrimp. The experience was messy, delicious, and unforgettable!
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: 1/2 cup (115 g), melted
- Fresh parsley: 2 tbsp, chopped
- Lemon wedges: For serving
Instructions
- Prepare boil 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 and boil for 10 minutes.
- Add corn and sausage:
- Add corn and sausage and boil for 7 minutes.
- Add crab legs:
- Add crab legs and boil for 5 minutes.
- Add shrimp:
- Add shrimp and boil just until pink and cooked through, about 2 to 3 minutes.
- Drain and serve:
- Drain 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.
- Finish and garnish:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Pin Gathering around a table filled with bright seafood, juicy sausage, and sweet corn is a favorite family tradition, whether for summer holidays or cozy weekend meals.
Required Tools
Large stockpot (8-quart or larger), colander, tongs, large serving platter or parchment paper
Allergen Information
Contains shellfish (crab, shrimp), possibly gluten (sausage, beer), and dairy (butter). Sausage may contain traces of soy or wheat: check product labels if needed.
Nutritional Information (per serving)
Calories: 620. Total Fat: 27 g. Carbohydrates: 48 g. Protein: 46 g.
Pin Serve right away for the best texture and flavor. A crisp lager or chilled white wine makes a perfect pairing for this festive feast!
Recipe Questions
- → What type of crab is best for a seafood boil?
Snow crab legs are ideal, but king crab or blue crab can be used depending on preference and availability.
- → Can I use frozen shrimp for the boil?
Yes, thaw frozen shrimp before adding. Shell-on shrimp retains moisture and flavor during boiling.
- → How do I adjust the spice level?
Increase or decrease cayenne pepper and Cajun seasoning according to your desired heat level.
- → What substitutes work for andouille sausage?
Kielbasa or other smoked sausages provide similar texture and flavor for savory results in the boil.
- → Should I use beer in the cooking liquid?
Beer adds depth, but you can substitute with additional water if you prefer a non-alcoholic version.
- → What side dishes pair well with this dish?
Crusty bread and fresh salads complement the flavors and help soak up the savory juices.