Cajun Seafood Boil Recipe

Name: Cajun Seafood Boil Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 quarts water; 1/2 cup Cajun seasoning; 2 whole lemons, halved; 1 large yellow onion, quartered; 1 head garlic, head halved crosswise; 3 leaves bay leaves; 1 lb andouille sausage, sliced into rounds; 2 lbs baby red potatoes; 4 ears corn on the cob, cut into thirds; 2 lbs large shrimp, shell-on; 2 lbs snow crab legs; 1 cup unsalted butter; 6 cloves garlic, minced; 2 tablespoons Old Bay seasoning; 1/2 teaspoon cayenne pepper; 1/4 cup fresh parsley, chopped

Boiling the potatoes and sausage first lets them soak up the spiced broth before the more delicate seafood goes in, and staggering the crab legs, then shrimp, at the very end keeps everything from turning rubbery or overcooked by the time it all hits the table together.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6

Ingredients

Servings6

6 quarts water
1/2 cup Cajun seasoning
2 whole lemons, halved
1 large yellow onion, quartered
1 head garlic, head halved crosswise
3 leaves bay leaves
1 lb andouille sausage, sliced into rounds
2 lbs baby red potatoes
4 ears corn on the cob, cut into thirds
2 lbs large shrimp, shell-on
2 lbs snow crab legs
1 cup unsalted butter
6 cloves garlic, minced
2 tablespoons Old Bay seasoning
1/2 teaspoon cayenne pepper
1/4 cup fresh parsley, chopped

Nutrition per serving

Calories: 1020
Protein: 81g
Carbs: 53g
Fat: 57g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Fill a large stockpot (at least 12 quarts) with the water. Squeeze the lemon halves into the pot, then drop the squeezed halves in along with the onion, garlic head, bay leaves, and Cajun seasoning. Bring to a rolling boil over high heat, uncovered, for about 10 minutes to let the seasoning fully infuse.
2Add the potatoes to the boiling broth and cook for 10 minutes.
3Add the sausage and corn and continue boiling for 8-10 minutes more, until the potatoes are just fork-tender at the center.
4Add the crab legs and boil for 4 minutes to heat them through.
5Add the shrimp and boil for 2-3 minutes more, just until they turn pink and opaque; pull the pot off the heat as soon as they curl, since shrimp keep cooking in the residual heat.
6While the seafood finishes, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant, then stir in the Old Bay and cayenne and remove from the heat.
7Drain the pot through a colander, or lift everything out with a spider strainer, and pile it onto a newspaper-lined table or a large rimmed serving pan.
8Drizzle the garlic butter sauce evenly over the top and scatter with chopped parsley. Serve immediately with extra lemon wedges and more melted butter for dipping.

Tips & variations

Swap in whole live crawfish (cook them for about 3 minutes after the shrimp go in) for a more traditional Louisiana-style boil.
Add mussels or littleneck clams during the last 5 minutes if you want more variety; discard any that don't open after cooking.
For a milder boil, cut the cayenne and use half the amount of Cajun seasoning, then let diners add hot sauce at the table instead.
Frozen corn on the cob works fine if fresh isn't in season; add it at the same point as fresh corn, no need to thaw first.
Double the garlic butter if serving over 6, since it disappears fast once everyone starts dipping.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 2 days; seafood boils don't hold up well much longer than that. Reheat gently in a 300°F (150°C) oven, covered with foil, for about 10 minutes, or steam briefly on the stovetop. Avoid the microwave, which toughens the shrimp and crab.

Tips from the Tulo kitchen

A spider strainer or a mesh boil bag makes it much easier to pull the potatoes, sausage, and corn out in one motion instead of fishing pieces out of the broth by hand.
Don't crowd the pot; if doubling the recipe, boil the seafood in two batches so everything cooks evenly instead of steaming under a pile of shells.
Keep a bowl of ice water nearby to shock the crab legs briefly if they sit out before serving, which keeps the meat from drying out while the rest finishes.

FAQ

What's the difference between a Cajun boil and a Low Country boil?

A Cajun boil leans on cayenne, paprika, and a heavier hand with garlic and onion for a spicier, more aromatic broth, while a Low Country boil is typically milder and seasoned mainly with Old Bay, often including whole shrimp shell-on but rarely crab legs.

Can I make a Cajun seafood boil ahead of time?

The broth base can be made a day ahead and reheated to a boil, but the seafood itself should be cooked just before serving; shrimp and crab both lose texture quickly once reheated.

What sausage works best in a seafood boil?

Andouille is traditional because its smoke and spice hold up against the boiled seasoning, but any firm smoked sausage, like kielbasa, works as a substitute.

Can I use frozen shrimp and crab legs?

Yes. Thaw both completely in the refrigerator overnight or under cold running water before adding them to the pot, since frozen seafood added straight from the freezer cools the broth and cooks unevenly.