Save to Pinterest A festive, flavor-packed Southern-style seafood boil with juicy crab legs, plump shrimp, spicy sausage, potatoes, and corn tossed in aromatic Cajun spices. Perfect for sharing!
I first made this seafood boil for a family birthday, and the joy of piling everything on the table and digging in together made it memorable. Everyone loved the mix of crab, shrimp, and sausage, and now it is our go-to for any celebration.
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: 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 (for serving)
- Fresh parsley: 2 tbsp, chopped (for serving)
- Lemon wedges: For serving
Instructions
- Make the boil:
- Fill a large stockpot with 8 cups water and beer (if using). 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 potatoes:
- Add potatoes and boil for 10 minutes.
- Cook corn and sausage:
- Add corn and sausage, boil for 7 minutes.
- Add crab legs:
- Add crab legs and boil for 5 minutes.
- Add shrimp:
- Add shrimp and cook just until pink and cooked through, about 2 to 3 minutes.
- Drain and discard:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Platter and serve:
- Transfer everything to a large platter or onto parchment paper. Drizzle with melted butter and sprinkle with parsley. Serve with extra lemon wedges.
Save to Pinterest The kids always get excited to lay out the newspaper and dive in with their hands. Our parents say it reminds them of summer vacations spent near the coast, and there is always plenty for leftovers.
Required Tools
Large stockpot (8 quart or larger), colander, tongs, large serving platter or parchment paper
Nutritional Information
Per serving: Calories 620, Total Fat 27 g, Carbohydrates 48 g, Protein 46 g
Pairings & Serving Suggestions
Serve with crusty bread to soak up the juices, and pair with a crisp lager or chilled white wine for a festive gathering.
Save to Pinterest This seafood boil makes a delicious centerpiece and is sure to bring laughter and good memories to your table. Try it for your next gathering!
Recipe FAQs
- → How do I know when the seafood is cooked?
Shrimp should turn pink and opaque, crab legs need to be heated through (about 5 minutes), and sausage should be fully cooked and heated. Timing follows the order of adding each ingredient during boiling.
- → Can I adjust the spice level?
Yes, modify the cayenne pepper amount to suit your heat preference. Omitting it will reduce the spice significantly.
- → What sausage works best for this boil?
Andouille or smoked sausage provide a smoky, spicy flavor. Kielbasa or other smoked sausages can be good substitutes.
- → Should I peel the shrimp before cooking?
Cooking shrimp with shells on helps retain moisture and flavor. Peel before eating for the best texture.
- → Can I prepare this boil without beer?
Absolutely, water alone works fine. Beer adds depth but can be omitted if preferred.
- → What sides pair well with this boil?
Crusty bread is excellent for soaking up juices. A crisp lager or chilled white wine complements the spices nicely.