Classic Cajun Seafood Boil
A spectacular Classic Cajun Seafood Boil loaded with snow crab legs, shrimp, andouille sausage, corn, and red potatoes simmered in a boldly spiced broth — the ultimate crowd-pleasing seafood boil recipe at around 520 calories per serving.
25m
6
Click to copy recipe URL and open the app
Ingredients
- 2 lbs snow crab legs, split
- 1.5 lbs large shell-on shrimp (16-20 count), deveined
- 12 oz andouille sausage, sliced into 1-inch rounds
- 1.5 lbs small red potatoes, halved
- 4 ears fresh corn, cut into thirds
- 1 whole head garlic, halved crosswise
- 2 lemons, halved, plus extra wedges for serving
- 1 large yellow onion, quartered
- 4 tablespoons Old Bay seasoning, divided
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoon smoked paprika
- 1 tablespoon whole black peppercorns
- 4 bay leaves
- 4 tablespoons unsalted butter, cut into pats
- 4 cloves garlic, minced (for finishing butter sauce)
- 1 tablespoon fresh flat-leaf parsley, chopped, for garnish
- Hot sauce, for serving
Instructions
- 1
Prepare the Boil Pot
Fill a large 12–16 quart stockpot with about 4 quarts of water. Add the halved head of garlic, quartered onion, 3 tablespoons Old Bay seasoning, 1 tablespoon Cajun seasoning, smoked paprika, whole black peppercorns, bay leaves, and the juice from the halved lemons (drop the squeezed halves in too). Bring the pot to a rolling boil over high heat, then reduce to a steady boil and let the broth simmer for 10 minutes to develop flavor.
- 2
Cook the Potatoes
Add the halved red potatoes to the seasoned boiling broth. Cook uncovered for 10–12 minutes, or until the potatoes are just barely fork-tender but not fully cooked through — they will continue cooking with the other ingredients.
- 3
Add Sausage and Corn
Add the sliced andouille sausage and corn pieces to the pot. Stir gently to submerge and continue boiling for 5 minutes, allowing the sausage to release its smoky flavor into the broth and the corn to begin softening.
- 4
Add the Crab Legs
Carefully add the split snow crab legs to the pot. Since crab legs are pre-cooked, they need only 4–5 minutes to heat through and absorb the seasoned broth. Use long tongs to push them down into the liquid as much as possible.
- 5
Cook the Shrimp
Add the shell-on shrimp to the pot last. Stir gently and cook for 2–3 minutes, just until the shrimp turn pink and opaque and curl into a C-shape. Do not overcook — shrimp cook very quickly and become rubbery if left too long. Immediately turn off the heat.
- 6
Prepare the Cajun Garlic Butter Sauce
While the seafood finishes cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the remaining 1 tablespoon Old Bay and 1 tablespoon Cajun seasoning. Remove from heat and set aside for drizzling.
- 7
Drain and Spread
Use a large spider strainer or slotted spoon to transfer all the seafood, sausage, corn, and potatoes from the pot onto a large baking sheet, a newspaper-lined table, or a huge serving platter. Discard the garlic head, onion, bay leaves, and lemon halves.
- 8
Finish and Serve
Drizzle the Cajun garlic butter sauce generously over all the seafood and vegetables. Sprinkle with fresh chopped parsley. Serve immediately with extra lemon wedges, hot sauce, extra Old Bay on the side, and plenty of napkins. For a true seafood boil experience, spread everything directly on the table covered with butcher paper.
Chef's Tips
For the best seafood boil flavor, don't rush the broth — letting it simmer for 10 minutes before adding any ingredients makes a huge difference. Always add seafood in order from longest to shortest cook time: potatoes first, then corn and sausage, crab legs, and shrimp last. If you can't find snow crab legs, Dungeness crab claws or king crab legs work beautifully. Keep a close eye on the shrimp — 2–3 minutes is all they need. Leftover broth can be strained and frozen for use in chowders or risottos.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic cajun seafood boil
How long does it take to make Classic Cajun Seafood Boil?
This recipe takes 1H10 minutes total time, including 25 minutes prep time and 45 minutes cooking time.
How many servings does this Classic Cajun Seafood Boil recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Classic Cajun Seafood Boil recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Classic Cajun Seafood Boil recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this classic cajun seafood boil ahead of time?
Yes! You can prepare this classic cajun seafood boil up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover classic cajun seafood boil?
Store leftover classic cajun seafood boil covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with classic cajun seafood boil?
This classic cajun seafood boil pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze classic cajun seafood boil?
Yes, this classic cajun seafood boil freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.