Save 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 with friends and family on any occasion.
I remember making this seafood boil for a summer gathering—everyone loved piling the flavorful seafood and veggies onto parchment right on the table and digging in with their hands! The steam and savory Cajun scent brings back warm memories.
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)
- 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 base:
- Fill a large stockpot with 8 cups water and beer. Add Old Bay/Cajun seasoning, smoked paprika, salt, black pepper, cayenne (if using), garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
- Cook potatoes:
- Add potatoes to the boiling liquid and cook for 10 minutes.
- Add corn and sausage:
- Put in sliced sausage and corn; boil for 7 minutes.
- Add crab legs:
- Add crab legs and boil for 5 minutes.
- Cook shrimp:
- Add shrimp and cook just until pink and cooked through, about 2 to 3 minutes.
- Drain boil:
- Drain seafood and vegetables, discarding liquid and aromatics.
- Assemble and serve:
- Transfer everything to a large platter or mound on parchment. Drizzle with melted butter and sprinkle with parsley. Serve with extra lemon wedges.
Save This boil is a family favorite—kids love getting a little messy and adults relish the relaxed hands-on feast. It always starts plenty of fun conversation.
Notes
For extra flavor toss finished seafood with more Cajun seasoning and melted butter. You can swap sausage types or adjust the spice to suit your guests.
Required Tools
You'll need a large stockpot, colander, tongs, and a serving platter or parchment paper to present the boil.
Nutritional Information
Each serving is about 620 calories with 27 g fat, 48 g carbohydrates, and 46 g protein.
Save Enjoy this festive boil with good company and cold drinks—the flavors only get better with each shared bite!
Common Questions
- → How can I adjust the spice level?
Modify the cayenne pepper quantity to increase or decrease heat according to your preference.
- → What is the best sausage to use?
Andouille sausage is traditional, but kielbasa or smoked sausage are great alternatives for similar flavor.
- → Can I prepare this in advance?
It's best served fresh, but you can prepare components ahead and reheat gently before assembling.
- → What sides complement this dish?
Crusty bread is ideal to soak up juices, and chilled white wine or crisp lager pairs well.
- → How do I clean the crab legs?
Rinse under cold water and check for any broken shells or debris before cooking.