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 made this seafood boil for a family birthday and everyone loved diving into the messy fragrant feast together. It became our go-to dish for summer gatherings where the table is covered and friends dig in with their hands.
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)
- Fresh parsley, chopped: 2 tbsp
- Lemon wedges: for serving
Instructions
- Prepare the Broth:
- 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 and Sausage:
- Add corn and sausage; boil for 7 minutes.
- Add Crab Legs:
- Add crab legs; boil for 5 minutes.
- Add Shrimp:
- Add shrimp; boil just until pink and cooked through about 2 3 minutes.
- Drain and Transfer:
- Drain the seafood and vegetables discarding the cooking liquid and aromatics. Transfer everything to a large platter or cover a table with parchment and pile the boil on top.
- Finish and Serve:
- Drizzle with melted butter and sprinkle with chopped parsley. Serve with extra lemon wedges.
Save We love gathering the whole crew around a big table and pouring out the steaming boil for everyone to dive in. It&s a celebration you won't forget!
Serving Ideas
Serve with crusty bread for mopping up the buttery juices and add extra lemon wedges on the side. A crisp lager or a glass of chilled white wine pairs beautifully.
Substitutions & Variations
Swap andouille sausage for kielbasa use Yukon gold potatoes instead of baby potatoes or try crawfish if available. Adjust the spices to your preference.
Tools & Prep Tips
Use a large stockpot (8-quart or bigger) and a sturdy colander for easy draining. Tongs make transferring hot seafood safe and simple. Parchment paper on the table means fast cleanup.
Save This Southern seafood boil brings people together for hands-on eating and good times. Just don&t forget the napkins!
Recipe Guide
- → What type of sausage works best in this boil?
Andouille or smoked sausage sliced into inch pieces adds a spicy, smoky flavor, but kielbasa or other smoked sausages can also be used.
- → How do I know when the shrimp is cooked?
Shrimp turns pink and opaque when fully cooked, usually after 2-3 minutes of boiling in the simmering broth.
- → Can I adjust the heat of the boil?
Yes, add cayenne pepper to taste or omit for milder spice levels without sacrificing flavor.
- → Is it better to use fresh or frozen crab legs?
Fresh crab legs offer the best texture and flavor, but pre-cooked frozen legs can be used by adjusting cooking times accordingly.
- → What sides complement this dish well?
Crusty bread is perfect for soaking up the flavorful juices, and crisp lager or chilled white wine pairs nicely for beverages.