Southern-Style Seafood Boil
A showstopping Southern-style seafood boil loaded with juicy shrimp, snow crab legs, clams, smoky andouille sausage, corn, and red potatoes — all simmered in a bold, spiced Cajun broth and finished with a rich garlic butter sauce, delivering an unforgettable feast-style main course.
25m
6
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Ingredients
- 2 lbs large shrimp (16/20 count), shell-on and deveined
- 2 lbs snow crab legs, split
- 2 lbs littleneck clams, scrubbed
- 1 lb andouille sausage, sliced into 1-inch rounds
- 1.5 lbs baby red potatoes, halved
- 4 ears of corn, cut into thirds
- 1 large onion, quartered
- 1 whole head of garlic, halved crosswise, plus 8 cloves minced (divided)
- 3 tablespoons Old Bay seasoning
- 2 tablespoons Cajun seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon crushed red pepper flakes (adjust to taste)
- 2 bay leaves
- 1 lemon, halved (for boiling), plus extra wedges for serving
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon hot sauce (such as Tabasco or Louisiana)
- 1 teaspoon onion powder
- Salt to taste
- Fresh crusty bread for serving
Instructions
- 1
Prepare the Boiling Pot
Fill a very large stockpot (12–16 quart) with about 4 quarts of water. Add the halved onion, halved head of garlic, Old Bay seasoning, Cajun seasoning, smoked paprika, red pepper flakes, bay leaves, and the halved lemon (squeezed into the water). Season generously with salt. Bring to a rolling boil over high heat, then reduce to a vigorous simmer and cook for 10 minutes to allow the broth to develop flavor.
- 2
Cook the Potatoes
Add the halved baby red potatoes to the seasoned boiling broth. Cook for 12–14 minutes, or until they are just fork-tender but not falling apart. The potatoes take the longest to cook, so they go in first.
- 3
Add the Sausage and Corn
Add the sliced andouille sausage and corn pieces to the pot. Continue to cook at a boil for 7–8 minutes, until the corn is tender and the sausage is heated through and beginning to release its smoky flavor into the broth.
- 4
Add the Crab Legs and Clams
Add the split snow crab legs and scrubbed littleneck clams to the pot. Cook for 5–6 minutes, until the clams have opened. Discard any clams that do not open. The crab legs are already pre-cooked and just need to be heated through.
- 5
Add the Shrimp
Add the shell-on shrimp to the pot last. Cook for 2–3 minutes only, until the shrimp are pink, curled, and opaque. Be careful not to overcook the shrimp — they turn rubbery quickly. As soon as they are done, drain everything immediately through a large colander.
- 6
Make the Garlic Butter Sauce
While the seafood is cooking, melt the unsalted butter in a small saucepan over medium-low heat. Add the 8 minced garlic cloves and cook for 1–2 minutes until fragrant but not browned. Stir in the hot sauce, onion powder, and a pinch of Cajun seasoning. Remove from heat and stir in the fresh parsley. Keep warm.
- 7
Serve the Seafood Boil
Line a large table with newspaper or butcher paper for a classic presentation. Spread all the drained seafood, sausage, potatoes, and corn directly onto the paper or a very large serving platter. Drizzle the warm garlic butter sauce generously over everything. Alternatively, toss everything in the garlic butter sauce in a large bowl before serving.
- 8
Garnish and Serve
Serve immediately with lemon wedges, extra hot sauce, and crusty bread for soaking up the delicious garlic butter. Provide seafood crackers and picks for the crab legs. Enjoy family-style — dig in with your hands for the full Southern seafood boil experience!
Chef's Tips
For the best flavor, don't rush the broth — letting it simmer for 10 minutes before adding the seafood makes a huge difference. Layer your ingredients by cook time: potatoes first, then sausage and corn, then crab and clams, and shrimp absolutely last. If you can't find snow crab legs, king crab or Dungeness crab work beautifully. For a spicier boil, double the red pepper flakes or add 2 whole jalapeños to the broth. Leftover seafood boil can be refrigerated and reheated gently in the garlic butter sauce the next day.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this southern-style seafood boil
How long does it take to make Southern-Style Seafood Boil?
This recipe takes 1H10 minutes total time, including 25 minutes prep time and 45 minutes cooking time.
How many servings does this Southern-Style Seafood Boil recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Southern-Style 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 Southern-Style 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 southern-style seafood boil ahead of time?
Yes! You can prepare this southern-style 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 southern-style seafood boil?
Store leftover southern-style 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 southern-style seafood boil?
This southern-style 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 southern-style seafood boil?
Yes, this southern-style 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.