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!
This was my go-to summer dish for parties and family gatherings. Everyone loves digging into the flavors and sharing a great meal.
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
- Step 1:
- 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.
- Step 2:
- Add potatoes; boil for 10 minutes.
- Step 3:
- Add corn and sausage; boil for 7 minutes.
- Step 4:
- Add crab legs; boil for 5 minutes.
- Step 5:
- Add shrimp; boil just until pink and cooked through, about 2–3 minutes.
- Step 6:
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- Step 7:
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- Step 8:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Pin It Every time we make this boil my family gathers around the table, sharing stories and laughter as we dig in.
Serving Suggestions
Serve with crusty bread to soak up the flavorful juices and a crisp lager or chilled white wine for the perfect pairing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.
Variations
Substitute andouille with kielbasa or other smoked sausage if desired. Adjust spice level by increasing or decreasing the cayenne pepper.
Pin It This seafood boil brings the taste of the South to your table with ease and festive fun.
Recipe FAQs
- → What type of sausage works best in this boil?
Andouille or smoked sausage adds a smoky, spicy flavor that complements the seafood. Kielbasa is a good substitute if preferred.
- → Can I adjust the spice level in this dish?
Yes, you can easily increase or decrease the cayenne pepper to suit your heat preference.
- → How do I know when the shrimp are perfectly cooked?
Shrimp are done when they turn pink and opaque, usually after 2-3 minutes of boiling in this preparation.
- → Is it necessary to use beer in the boiling liquid?
Beer is optional; it adds depth and a subtle maltiness, but water and spices alone also yield great flavor.
- → What is the best way to serve this dish?
Drain the cooked ingredients and serve piled high on a large platter or parchment. Drizzle with melted butter and sprinkle with fresh parsley for added richness.