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 tried making this seafood boil for my family on a summer weekend after craving the flavors from a trip down South. The excitement as everyone gathered around the table and dug into the flavorful pile of seafood brought back fond memories and plenty of laughter.
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
- Prepare 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 the potatoes:
- Add potatoes; boil for 10 minutes.
- Add corn and sausage:
- Add corn and sausage; boil for 7 minutes.
- Add crab legs:
- Add crab legs; boil for 5 minutes.
- Add shrimp:
- Add shrimp; boil just until pink and cooked through, about 2–3 minutes.
- Drain:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Transfer and 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 chopped parsley. Serve with extra lemon wedges.
Pin Serving this seafood boil family style is always a hit in our house. Everyone loves getting a bit messy and digging in together—it naturally brings people closer around the table.
Serving Suggestions
Pair your seafood boil with crusty bread to soak up all the delicious juices and offer a crisp salad for freshness. Chilled drinks like lager or white wine complement these bold flavors.
Variations
Switch up the protein by using crawfish, lobster tails, or adding clams and mussels. Try swapping andouille for kielbasa or turkey sausage as a lighter alternative.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stovetop or in the microwave with a splash of water to keep everything moist.
Pin Make this seafood boil the centerpiece of your next gathering—it's guaranteed to bring smiles and full bellies!
Recipe Q&A
- → What type of sausage works best in this boil?
Andouille or smoked sausage adds a spicy, smoky flavor, but kielbasa is a great substitute if preferred.
- → Can I adjust the spice level of the seasoning?
Yes, increase or reduce cayenne pepper to match your preferred heat intensity.
- → How do I know when the shrimp are cooked?
Shrimp are done when they turn pink and opaque, usually after 2 to 3 minutes of boiling.
- → What sides pair well with this seafood boil?
Crusty bread is perfect for soaking up juices, and a crisp lager or chilled white wine complements the flavors nicely.
- → Is it necessary to discard the cooking liquid?
Yes, discard the liquid and aromatics after boiling to avoid excess saltiness and maintain a fresh presentation.