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 remember the first time we made this seafood boil for our annual summer get&together. Everyone rolled up their sleeves and dove right in piling the table high with crab and shrimp and laughing over the deliciously messy eating. It instantly became a tradition.
Ingredients
- Snow crab legs: 2 lbs (900 g), cleaned
- Large shrimp: 1.5 lbs (680 g), shell&on, deveined
- 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: 1/2 cup (115 g), for serving
- Fresh parsley, chopped: 2 tbsp, for serving
- Lemon wedges: for serving
Instructions
- Prepare Boil:
- 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 boil for 10 minutes.
- Add Corn & Sausage:
- Add corn and sausage boil for 7 minutes.
- Add Crab:
- Add crab legs boil for 5 minutes.
- Add Shrimp:
- Add shrimp boil just until pink and cooked through about 2&3 minutes.
- Drain & Plate:
- Drain the seafood and vegetables discarding cooking liquid and aromatics. Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- Finish & Serve:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save One of our favorite family traditions is gathering around the table for a seafood boil. Everyone grabs a spot and digs in with their hands making the meal as fun as it is tasty.
Required Tools
Large stockpot (8 quart or larger) colander tongs large serving platter or parchment paper for serving.
Allergen Information
Contains shellfish (crab shrimp) and possibly gluten (sausage beer). Contains dairy (butter). May contain traces of soy or wheat in sausage check labels if needed.
Nutritional Information
Per serving: 620 calories 27 g total fat 48 g carbohydrates 46 g protein.
Save Try this festive seafood boil for your next celebration and create new delicious memories. Messy hands make the best moments!
Recipe FAQs
- → What type of sausage works best?
Andouille or smoked sausage adds a smoky depth, but kielbasa or similar smoked varieties can be used as substitutions.
- → Can I adjust the spice level?
Yes, modify the cayenne pepper amount to control heat, from mild to spicy to suit your taste.
- → Why is beer used in the boiling liquid?
Light beer adds subtle maltiness and complexity to the broth that enhances the overall flavor.
- → How do I know when the shrimp is cooked?
Shrimp is done when it turns pink and opaque, usually after 2-3 minutes of boiling.
- → What should I serve alongside this dish?
Crusty bread to soak up juices and chilled white wine or a crisp lager complement the flavors well.
- → Is it necessary to peel the shrimp before boiling?
Leaving the shell on retains moisture and flavor during cooking, but deveining is recommended for cleanliness.