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Seafood Boil Recipe (Cajun Style)

A classic Cajun seafood boil loaded with shrimp, crab, sausage, corn, and potatoes, all simmered in boldly seasoned broth and finished with lemon butter.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Cuisine: Cajun
Calories: 640
Ingredients Equipment Method

Ingredients
  

  • loaf crusty bread for serving
  • 3 pounds small red potatoes halved
  • 4 ears corn on the cob cut into thirds
  • 2 pounds smoked andouille sausage cut into 2 inch pieces
  • 3 pounds large shrimp shell on and deveined
  • 2 pounds snow crab legs ​
  • 2 ​ lemons quartered
  • 1 head garlic halved crosswise
  • 1 ​ large yellow onion quartered
  • 1/2 cup Cajun seafood boil seasoning ​
  • 4 ​ bay leaves ​
  • 1 tablespoon whole black peppercorns ​
  • 2 tablespoons kosher salt plus more to taste
  • 1/2 cup unsalted butter melted
  • 2 tablespoons fresh lemon juice ​
  • 1 teaspoon smoked paprika ​
  • 1/2 teaspoon cayenne pepper ​
  • 2 tablespoons chopped fresh parsley ​

Equipment

  • Extra-large stockpot (12 quart or bigger) ​
  • Long slotted spoon or spider strainer ​
  • Large rimmed serving tray ​

Method
 

  1. Line a large rimmed tray with newspaper and set out all the seafood, sausage, and vegetables so everything is ready to go.
  2. Fill a very large stockpot with 4 quarts of water. Add the quartered lemons, halved garlic, onion, Cajun seasoning, bay leaves, peppercorns, and salt. Bring to a rolling boil over high heat.
  3. Add the potatoes and sausage. Return to a boil and cook for 12 to 14 minutes, until the potatoes just begin to soften.
  4. Stir in the corn pieces and cook for 8 minutes more.
  5. Add the crab legs and shrimp. Cook for 4 to 6 minutes, just until the shrimp turn pink and curl and the crab is heated through. Do not overcook the seafood.
  6. Turn off the heat and let everything soak in the hot seasoned broth for 10 minutes.
  7. Stir the melted butter with the lemon juice, smoked paprika, and cayenne.
  8. Drain the boil and pile it onto a newspaper lined tray or large platter. Drizzle with the lemon butter, sprinkle with parsley, and serve hot with lemon wedges and crusty bread.