Save 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 made this seafood boil for a summer backyard party, and the tableful of seafood, corn, and potatoes quickly became a festive centerpiece. Everyone loved piling their favorites onto their plates, and it's been my go-to for gatherings ever since.
Ingredients
- Snow crab legs: 2 lbs (900 g), cleaned
- Large shrimp, shell-on, deveined: 1.5 lbs (680 g)
- 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 (optional): 1 tsp, for heat
- Water: 8 cups (2 L)
- Light beer (optional): 1 bottle (12 oz/355 ml)
- Unsalted butter, melted (for serving): 1/2 cup (115 g)
- Fresh parsley, chopped (for serving): 2 tbsp
- Lemon wedges (for serving): as needed
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:
- Put in corn pieces and sausage; boil for 7 minutes.
- Add crab legs:
- Drop crab legs in and boil for 5 minutes.
- Add shrimp:
- Add shrimp and boil just until pink and cooked through, about 2 – 3 minutes.
- Drain:
- Drain the seafood and vegetables, discarding cooking liquid and aromatics.
- Serve:
- Transfer to a platter or onto parchment. Drizzle melted butter, add parsley, and serve with lemon wedges.
Save Every summer, my family gathers outside with a big pot of seafood boil, and even the kids love hunting for their favorite bites among the heap. There's always laughter and lots of buttery fingers.
Required Tools
Large stockpot (8-quart or larger), colander, tongs, large serving platter or parchment paper
Allergen Information
Contains shellfish and dairy; sausage and beer may include gluten or wheat. Check products for soy or wheat if needed.
Nutritional Information
Per serving: 620 calories, 27 g fat, 48 g carbohydrates, 46 g protein
Save This Southern seafood boil makes any occasion festive, and cleanup is easy since everyone digs right in. Enjoy flavorful bites with family and friends!
Common Questions
- → How long should potatoes be cooked in the boil?
Potatoes are boiled for 10 minutes first to ensure they cook through before other ingredients are added.
- → Can the spice levels be adjusted?
Yes, spice can be customized by varying the amount of cayenne pepper or Cajun seasoning used.
- → What type of sausage works best?
Andouille or smoked sausage is recommended for its smoky flavor, but kielbasa can be used as a substitute.
- → Is it necessary to add beer to the boiling liquid?
Beer is optional; it adds depth to the broth but water with seasonings works well too.
- → How should the seafood and vegetables be served?
Drain and place everything on a large platter or parchment paper, then drizzle with melted butter and sprinkle fresh parsley before serving.
- → What sides pair well with this boil?
Crusty bread is great for soaking up juices, and a crisp lager or chilled white wine complements the flavors nicely.