Classic Seafood Boil
Traditional Southern seafood boil with shrimp, crab, crawfish, corn, and potatoes in a spicy Cajun seasoning blend. A crowd-pleasing feast perfect for gatherings at 425 calories per serving.
20m
8
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Ingredients
- 2 lbs large shrimp (31-40 count), shell-on
- 2 lbs snow crab legs
- 1 lb crawfish tails
- 8 small red potatoes, halved
- 4 ears corn, cut into 3-inch pieces
- 1 lb andouille sausage, sliced into 2-inch pieces
- 1 large yellow onion, quartered
- 1 whole head garlic, halved
- 3 bay leaves
- 1/4 cup Old Bay seasoning
- 2 tablespoons Cajun seasoning
- 1 tablespoon cayenne pepper
- 2 tablespoons salt
- 1 stick butter
- 2 lemons, halved
- Fresh parsley for garnish
Instructions
- 1
Prepare the Boil Pot
Fill a large 20-quart stockpot with water, leaving 6 inches from the top. Add salt, Old Bay seasoning, Cajun seasoning, cayenne pepper, and bay leaves. Bring to a rolling boil over high heat.
- 2
Cook Potatoes and Aromatics
Add halved potatoes, quartered onion, and halved garlic head to the boiling water. Cook for 10 minutes until potatoes are slightly tender when pierced with a fork.
- 3
Add Sausage and Corn
Add andouille sausage pieces and corn segments to the pot. Continue boiling for 8 minutes, allowing flavors to meld and corn to become tender.
- 4
Add Crab Legs
Carefully add crab legs to the pot and cook for 5 minutes. The shells will turn bright orange when properly heated through.
- 5
Add Shrimp and Crawfish
Add shrimp and crawfish tails to the pot. Cook for 3-4 minutes until shrimp turn pink and curl. Do not overcook to avoid rubbery texture.
- 6
Season and Finish
Turn off heat and add butter and lemon halves to the pot. Let everything sit for 5 minutes to absorb flavors.
- 7
Serve
Using a large slotted spoon or strainer, transfer all ingredients to a large serving table covered with newspaper or parchment paper. Garnish with fresh parsley and serve immediately with extra lemon wedges and hot sauce.
Chef's Tips
Use a large outdoor burner if possible for better heat control. Don't overcook the seafood - shrimp should be pink and slightly firm. Save the flavorful cooking liquid for dipping bread or making seafood stock.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic seafood boil
How long does it take to make Classic Seafood Boil?
This recipe takes 55 minutes total time, including 20 minutes prep time and 35 minutes cooking time.
How many servings does this Classic Seafood Boil recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Classic 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 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 seafood boil ahead of time?
Yes! You can prepare this classic 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 seafood boil?
Store leftover classic 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 seafood boil?
This classic 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 seafood boil?
Yes, this classic 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.