Save Experience a festive Southern-style seafood boil bursting with bold Cajun flavors. This dish combines succulent snow crab legs, plump shrimp, and spicy andouille sausage with tender baby potatoes and sweet corn—all simmered in a fragrant blend of aromatic spices. Perfect for gatherings, it brings everyone to the table for a shared feast of taste and tradition.
Save This seafood boil captures the essence of Cajun cooking, with each ingredient contributing unique flavors and textures. The buttery finish and fresh parsley brighten the dish, while lemon wedges add a hint of zest that ties everything together. Whether you're enjoying a casual family meal or hosting friends, this boil never disappoints.
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
- 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.
- 2.
- Add potatoes; boil for 10 minutes.
- 3.
- Add corn and sausage; boil for 7 minutes.
- 4.
- Add crab legs; boil for 5 minutes.
- 5.
- Add shrimp; boil just until pink and cooked through, about 2–3 minutes.
- 6.
- Drain the seafood and vegetables, discarding the cooking liquid and aromatics.
- 7.
- Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- 8.
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Zusatztipps für die Zubereitung
To elevate the flavor, toss the finished seafood with extra Cajun seasoning and melted butter before serving. Adjust the heat by varying the amount of cayenne pepper to suit your taste. Using fresh, high-quality seafood and sausage will make a noticeable difference in the dish’s final taste.
Varianten und Anpassungen
If andouille sausage is unavailable, substitute with kielbasa or any smoked sausage of your choice. For a milder version, decrease or omit the cayenne pepper. This recipe can be tailored to different spice preferences without compromising its rich, authentic flavor.
Serviervorschläge
Serve the seafood boil with crusty bread to soak up the buttery juices and pair it with a crisp lager or a chilled white wine for a refreshing complement. Garnish with fresh parsley and lemon wedges to add brightness to each serving.
Save This Seafood Boil with Crab, Shrimp & Sausage is a celebration of Southern cuisine and a true crowd-pleaser. The combination of spices, fresh ingredients, and straightforward steps ensures a delicious, memorable meal that everyone will savor and enjoy sharing.
Recipe FAQ
- → Can I use frozen crab legs?
Yes, frozen crab legs work well. Just thaw completely before boiling for best texture and flavor.
- → What's the best sausage for this boil?
Andouille or smoked sausage adds authentic flavor, but kielbasa or other smoked varieties are tasty alternatives.
- → How do I adjust the spice level?
Control heat by reducing or omitting cayenne pepper and choosing mild Cajun seasoning blends. Add more for spice lovers.
- → Can I substitute shrimp with other seafood?
Yes, you can add mussels, clams, or lobster tails. Adjust cooking times to avoid overcooking delicate seafood.
- → What sides pair well with this boil?
Crusty bread, cornbread, and fresh salads complement the bold flavors and help soak up the delicious juices.
- → Should I use beer in the boiling liquid?
Beer adds depth to the cooking broth but is optional. Water alone works well if you prefer to omit it.