Seafood Boil Recipe
This easy, spicy Cajun Seafood Boil Recipe brings together succulent shrimp, tender crab legs, potatoes, and corn in one-pot, family-friendly bliss perfect for summer parties.
Ingredients
- 4 quarts cold water
- 1/4 cup kosher salt (or sea salt)
- 1/2 cup Old Bay seasoning (or Zatarain’s Cajun blend)
- 1 lemon halved (room-temperature for juiciness)
- 1 pound small red potatoes scrubbed (no peeling needed)
- 4 ears fresh corn husked and halved
- 1 pound smoked sausage sliced (Andouille or kielbasa)
- 1 pound large shrimp deveined with tails on
- 2 pounds crab legs thawed (snow or king crab)
- 1/2 cup unsalted butter melted
- 4 cloves garlic minced (fresh is best)
- 1/4 cup fresh parsley chopped (for garnish)
- Optional: sliced jalapeños or hot sauce on the side
Instructions
- In a large stockpot, combine water, salt, Old Bay seasoning, and lemon halves. Heat on high until rolling boil begins.
- Add potatoes, cover, and cook for 10 minutes; you’re aiming for a fork-tender bite.
- Stir in corn and sliced sausage, then boil for another 5 minutes—watch that vibrant yellow pop.
- Gently nestle crab legs and shrimp into the bubbling mix; cook for 4–5 minutes until shrimp are opaque and crab legs heated through.
- Remove pot from heat and drain all contents in a colander. Give it a gentle shake to remove excess water.
- Return seafood and veggies to pot; pour melted butter and garlic over top, toss with tongs until everything is glossy and garlicky.
- Sprinkle chopped parsley, add extra lemon wedges, and transfer to a newspaper-lined table or big serving tray.
- Serve with hot sauce, crusty bread, or a crisp green salad—grab a bib and dive right in.
Notes
Choose firm potatoes and bright yellow corn for the freshest flavor. Use Zatarain’s Cajun blend for extra punch. Leftovers reheat beautifully.
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