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 learned to make this seafood boil for family summer reunions. Watching everyone gather around the table, grabbing their favorites and laughing together, makes this meal incredibly special every time.
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
- Fresh parsley: 2 tbsp, chopped
- Lemon wedges: for serving
Instructions
- Prepare broth:
- 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 to boiling broth and cook for 10 minutes.
- Add corn and sausage:
- Add corn and sliced sausage to pot and boil for 7 minutes.
- Add crab:
- Add crab legs and boil for 5 minutes.
- Add shrimp:
- Add shrimp; cook just until pink and cooked through, about 2 to 3 minutes.
- Drain and serve:
- Drain seafood and vegetables, discarding cooking liquid and aromatics. Arrange on large platter or over parchment-covered table.
- Garnish and enjoy:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with lemon wedges.
Save Nothing beats the delight of seeing my kids crack open crab legs and the whole family racing to grab the juiciest shrimp. Every holiday, this boil is the center of joyful memories.
Serving Suggestions
Pair this seafood boil with crusty bread to soak up buttery juices, and serve cold lager or chilled white wine on the side for a refreshing complement.
Customization Ideas
Switch up the seafood by adding crawfish or lobster tails, or swap andouille sausage for kielbasa to suit personal taste preferences.
Leftovers & Storage
Store cooled leftovers in airtight containers in the fridge for up to two days. Gently reheat in a saucepan with a splash of water and extra butter to keep everything moist.
Save Serve this seafood boil hot and right away for the best flavor and experience. It is truly a dish that brings everyone together in delicious ways.
Recipe Questions & Answers
- → What spices enhance this Southern-style boil?
Old Bay or Cajun seasoning, smoked paprika, black pepper, and cayenne pepper add bold, aromatic flavors.
- → How do I know when the shrimp are cooked?
Shrimp turn pink and opaque; boil just 2–3 minutes to avoid overcooking.
- → Can I substitute the sausage in this boil?
Yes, andouille can be replaced with kielbasa or other smoked sausages to suit preference.
- → What sides complement this seafood boil?
Crusty bread, crisp lager, or chilled white wine pair well to soak up flavorful juices.
- → Is there a way to adjust the heat level?
Modify the cayenne pepper amount to increase or decrease the spiciness to taste.