Seafood Boil Recipe
This easy, spicy one-pot Seafood Boil Recipe brings Cajun shellfish, corn, and potatoes together for a festive, family-friendly summer party.
Ingredients
- 2 pounds large shrimp, peeled and deveined (wild-caught if possible; frozen works in a pinch)
- 2 pounds snow or king crab legs (thawed, split for easy cracking)
- 1 pound smoked Andouille sausage, sliced into 1-inch coins (sub: kielbasa or chicken sausage)
- 1½ pounds baby red potatoes (halved; Yukon gold or fingerlings also work)
- 4 ears fresh corn, shucked and halved (sub: frozen kernels, thawed)
- 1 lemon zested and cut into wedges (adds bright acidity)
- 8 cloves garlic, smashed (adjust for milder flavor)
- 4 tablespoons Cajun seasoning (I love Tony Chachere’s; use store brand or homemade blend)
- 1 tablespoon smoked paprika (for color and depth)
- 1 teaspoon cayenne pepper (more or less, based on your spice tolerance)
- 6 tablespoons unsalted butter, melted (use Kerrygold for richness)
- 1 bunch fresh parsley, roughly chopped (for garnish and freshness)
- Kosher salt and black pepper, to taste
- Optional dipping sauce: melted butter with minced garlic and parsley
Instructions
- Fill a 12-quart stockpot three-quarters full with water. Stir in Cajun seasoning, smoked paprika, garlic, bay leaves, and a pinch of salt. Bring to a boil.
- Add the halved baby potatoes and boil for 10 minutes or until fork-tender
- Drop in the sliced sausage and corn halves. Simmer for 5 more minutes.
- Nestle in the crab legs and simmer for 4 minutes. Then add shrimp and cook until opaque.
- Drain the pot, return ingredients, drizzle with melted butter, sprinkle parsley, and toss.
- Dump everything onto a newspaper-lined table. Serve with lemon wedges and optional dipping sauce.
Notes
Choose uniform-sized potatoes for even cooking. Taste cooking water and adjust seasoning. Optional: Shock boiled corn in ice water for easier peeling and to maintain crispness.
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