Cajun Boil
A big, bold Southern-style Cajun boil with shrimp, crab, sausage, corn, and potatoes simmered in a spiced, lemony broth and finished with a rich garlic butter sauce. Perfect for feeding a crowd indoors or outdoors.
Ingredients
- 2 lb large shrimp shell-on, 21–25 count, deveined if possible
- 2 lb snow crab legs or king crab legs or a mix; frozen is fine
- 1 lb andouille sausage sliced into 1/2-inch rounds; or smoked kielbasa for a milder option
- 2 lb small red potatoes baby potatoes; halve if large
- 4 ears corn on the cob husked and cut into 3–4 pieces each; frozen mini cobs work in a pinch
- 1 large yellow onion quartered
- 1 head garlic halved crosswise, unpeeled (for the boil liquid)
- 2 lemons halved, plus extra wedges for serving
- 3-4 bay leaves
- 1/2 cup Cajun seasoning such as Tony Chachere’s, Zatarain’s, or Slap Ya Mama (for boil liquid)
- 2 tbsp smoked paprika for boil liquid
- 1 tbsp garlic powder for boil liquid
- 1 tbsp onion powder for boil liquid
- 1-2 tbsp crushed red pepper flakes start with 1 tbsp if you prefer milder heat; for boil liquid
- 1 tbsp dried thyme for boil liquid
- 1 tbsp dried oregano for boil liquid
- 2-3 tbsp kosher salt adjust down if Cajun seasoning is very salty; for boil liquid
- 1 tbsp black peppercorns for boil liquid
- 2 tsp cayenne pepper optional, for extra spicy boil; for boil liquid
- 1 cup unsalted butter 2 sticks, for garlic butter sauce
- 8-10 cloves garlic finely minced or pressed, for garlic butter sauce
- 1 tbsp Cajun seasoning for garlic butter sauce
- 1 tsp smoked paprika for garlic butter sauce
- 1 tsp Old Bay seasoning optional; for garlic butter sauce
- 1 lemon juiced, for garlic butter sauce
- 2 tbsp fresh parsley chopped, plus more for garnish
- salt to taste, for garlic butter sauce
- 12-14 cups water or enough to cover ingredients in a large stockpot
- 12 oz beer light lager or pale ale; optional, for boil liquid
- extra lemon wedges and chopped parsley for serving
Instructions
- Rinse the shrimp and crab legs under cold water and pat dry, then keep chilled in the refrigerator. Slice the andouille sausage into 1/2-inch rounds. Halve the lemons, halve the head of garlic crosswise, and quarter the onion. If any of the small red potatoes are large, cut them in half so they cook evenly.2 lb large shrimp, 2 lb snow crab legs or king crab legs, 1 lb andouille sausage, 2 lb small red potatoes, 4 ears corn on the cob, 1 large yellow onion, 1 head garlic, 2 lemons
- In a very large stockpot (at least 12-quart), add the water, beer (if using), bay leaves, halved garlic head, quartered onion, halved lemons, 1/2 cup Cajun seasoning, 2 tablespoons smoked paprika, garlic powder, onion powder, crushed red pepper flakes, dried thyme, dried oregano, kosher salt, black peppercorns, and cayenne pepper (if using). Stir well and bring to a strong boil over high heat. Let the liquid boil for 10–15 minutes so the flavors infuse.1 large yellow onion, 1 head garlic, 2 lemons, 1/2 cup Cajun seasoning, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1-2 tbsp crushed red pepper flakes, 1 tbsp dried thyme, 1 tbsp dried oregano, 2-3 tbsp kosher salt, 1 tbsp black peppercorns, 2 tsp cayenne pepper, 12-14 cups water, 12 oz beer, 3-4 bay leaves
- Add the red potatoes to the boiling Cajun liquid. Reduce the heat slightly to maintain a steady, rolling boil and cook for 10–12 minutes, until the potatoes are just starting to become tender when pierced with a fork but are not falling apart.2 lb small red potatoes
- Add the sliced andouille sausage and corn pieces to the pot. Stir gently so everything is submerged in the liquid. Simmer for 5–7 minutes. If the water level has dropped, add just enough hot water to keep the ingredients mostly covered and bring back to a boil.1 lb andouille sausage, 4 ears corn on the cob, 12-14 cups water
- Carefully nestle the crab legs into the pot, bending them slightly if needed to fit. Cook for about 5–7 minutes. Most packaged crab legs are pre-cooked, so you are primarily heating them through and letting them absorb the Cajun flavors.2 lb snow crab legs or king crab legs
- Add the shrimp to the pot and stir gently. Cook for 2–4 minutes, just until the shrimp curl and turn opaque pink and no longer look gray or translucent. Turn off the heat and let everything sit together in the hot liquid for 3–5 minutes so the flavors meld without overcooking the seafood.2 lb large shrimp
- While the boil finishes, prepare the garlic butter sauce. In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook for 1–2 minutes, stirring frequently, just until fragrant and lightly sizzling but not browned. Stir in 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, Old Bay seasoning (if using), lemon juice, and chopped parsley. Taste and season with a pinch of salt if needed. For a thinner sauce, whisk in 1–2 tablespoons of hot boil liquid.1 cup unsalted butter, 8-10 cloves garlic, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp Old Bay seasoning, 1 lemon, 2 tbsp fresh parsley, salt
- Set a large colander in the sink. Carefully pour or ladle the contents of the pot into the colander, letting most of the cooking liquid drain away. (Alternatively, use a slotted spoon to transfer the solids if you want to keep some of the broth.)
- Cover your table or outdoor picnic table with clean newspaper, parchment, or a large baking sheet. Pour the drained shrimp, crab, sausage, corn, and potatoes down the center of the table. Drizzle generously with the warm garlic butter sauce, then sprinkle with extra Cajun seasoning and chopped parsley if desired. Serve with lemon wedges on the side and crusty bread if you like.2 lb large shrimp, 2 lb snow crab legs or king crab legs, 1 lb andouille sausage, 2 lb small red potatoes, 4 ears corn on the cob, 2 tbsp fresh parsley, extra lemon wedges and chopped parsley, 1 tbsp Cajun seasoning
Notes
• Adjust the heat level by reducing or increasing the crushed red pepper flakes, cayenne, and the spiciness of your Cajun seasoning. Set out hot sauces like Crystal or Tabasco for extra heat.
• You can customize the seafood by adding mussels, clams, or crawfish (add shellfish in the last 5–7 minutes so they do not overcook).
• For a lighter version, use turkey sausage, add extra corn, and cut the garlic butter sauce quantity in half or replace part of the butter with olive oil.
• Leftovers: Cool to room temperature, then refrigerate seafood, sausage, potatoes, and corn in airtight containers for up to 2 days. Reheat gently in a covered skillet with a splash of water or leftover garlic butter over low heat.
• Avoid microwaving seafood on high, as it can become rubbery. Potatoes and corn do not freeze well; if freezing, separate the seafood and freeze for up to 2 months.
• You can customize the seafood by adding mussels, clams, or crawfish (add shellfish in the last 5–7 minutes so they do not overcook).
• For a lighter version, use turkey sausage, add extra corn, and cut the garlic butter sauce quantity in half or replace part of the butter with olive oil.
• Leftovers: Cool to room temperature, then refrigerate seafood, sausage, potatoes, and corn in airtight containers for up to 2 days. Reheat gently in a covered skillet with a splash of water or leftover garlic butter over low heat.
• Avoid microwaving seafood on high, as it can become rubbery. Potatoes and corn do not freeze well; if freezing, separate the seafood and freeze for up to 2 months.
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