Pin It 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 experienced a seafood boil at a summer family reunion and was instantly hooked by the delicious messiness and incredible flavors. Over the years, it has become the highlight of our gatherings and always brings everyone together around the table for a memorable meal.
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
- Butter, unsalted: 1/2 cup (115 g), melted
- Fresh parsley: 2 tbsp, chopped
- Lemon wedges: for serving
Instructions
- Make the broth:
- 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 & sausage:
- Add corn and sausage then boil for 7 minutes.
- Boil crab legs:
- Add crab legs and boil for 5 minutes.
- Cook shrimp:
- Add shrimp and boil just until pink and cooked through, about 2 to 3 minutes.
- Drain:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Serve:
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top. Drizzle with melted butter and sprinkle with parsley. Serve with extra lemon wedges.
Pin It Nothing brings my family together faster than the sound and smell of a seafood boil simmering on the stove. We love gathering around the table, rolling up our sleeves, and sharing laughter as we dig in together.
Required Tools
Use a large stockpot (8 quart or larger) for boiling, a colander to drain, tongs to serve, and either a big serving platter or parchment paper for the traditional spread.
Allergen Information
This boil contains shellfish (crab and shrimp), dairy (butter), and may contain gluten depending on the sausage and beer used. Always check labels if allergies are a concern.
Nutritional Information
Each serving provides approximately 620 calories, 27 g total fat, 48 g carbs, and 46 g protein.
Pin It Set out plenty of napkins and serve your seafood boil with lemon wedges and plenty of cold drinks for the perfect feast. Enjoy every flavorful bite with your loved ones!
Recipe Questions & Answers
- → Can I substitute the andouille sausage?
Yes, kielbasa or other smoked sausages work well as alternatives, maintaining the smoky flavor profile.
- → How do I adjust the spice level?
Modify the cayenne pepper amount or add additional Cajun seasoning after cooking for more heat or milder taste.
- → What is the best way to serve this boil?
Serve on a large platter or spread over parchment paper for a casual and shareable presentation. Include melted butter and lemon wedges.
- → Can I prepare this without beer?
Yes, beer is optional. Substitute with water or broth for a similar cooking liquid base.
- → How long should I boil each ingredient?
Potatoes boil for 10 mins, corn and sausage 7 mins, crab legs 5 mins, and shrimp 2-3 mins until cooked through.
- → What sides pair well with this dish?
Crusty bread complements the boil by soaking up flavorful juices. Crisp lager or chilled white wine are excellent beverage choices.