Easy Cajun Seafood Boil
A bold, buttery, crowd-pleasing seafood boil you can make at home — no experience needed!
Ingredients
- 1 lb large shrimp shell-on (fresh or frozen thawed)
- 1 lb snow crab legs
- 12 oz andouille sausage sliced into 1-inch rounds
- 1 lb baby potatoes
- 3 ears corn on the cob cut into thirds
- 12 cups water
- 3 tablespoons Old Bay or Cajun seasoning
- 3 bay leaves
- 6 garlic cloves smashed
- 1 lemon halved
- 4 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon hot sauce optional
- 2 tablespoons fresh parsley chopped
Instructions
Step 1: Make the boil
- Fill a large stockpot with 12 cups of water. Add the Cajun seasoning, bay leaves, smashed garlic, and squeeze in the lemon halves — then drop the halves right in too. Bring everything to a rolling boil over high heat.
Step 2: Cook the potatoes first
- Add the baby potatoes to the boiling water and cook for 10 minutes. They take the longest, so they always go in first!
Step 3: Add the corn and sausage
- Add the corn pieces and andouille sausage. Cook for another 5 minutes.
Step 4: Add the seafood
- Add the crab legs and cook for 4 minutes. Then add the shrimp and cook for 2–3 more minutes, until they're pink and curled. Don't overcook — shrimp go fast!
Step 5: Make the Cajun butter sauce
- While everything is finishing in the pot, melt the butter in a small pan over medium heat. Add the minced garlic, Cajun seasoning, and hot sauce. Stir for 1–2 minutes until fragrant and set aside.
Step 6: Drain and serve
- Drain the pot and spread everything out on a newspaper-lined table or a large sheet pan. Pour the Cajun butter sauce all over the top. Garnish with fresh parsley and lemon wedges. Dig in!
Notes
Tips for the Best Cajun Seafood Boil
- Frozen seafood works great. Just thaw shrimp and crab legs overnight in the fridge before cooking.
- Can't find andouille? Any smoked sausage (like kielbasa) works as a substitute.
- Don't skip the butter sauce. It's what takes this from good to incredible.
- Taste your boil water. It should be well-seasoned — almost like a light broth. Add more seasoning if needed.
- Work fast when draining. You want to serve this hot!