Cajun seafood boil
Dive into the vibrant flavors of Louisiana with this ultimate Cajun Seafood Boil! Packed with succulent shrimp, crab, mussels, corn, and potatoes, all simmered in a rich, spicy broth. Perfect for a festive family gathering or a fun meal with friends, this recipe brings the authentic taste of the South right to your table.
Ingredients
Boil Base
- 8 cups Water
- 0.75 cup Cajun seasoning plus more for serving
- 2 Lemons halved, plus wedges for serving
- 1 head Garlic cut in half horizontally
- 1 Large yellow onion quartered
- 2 tablespoons Hot sauce such as Tabasco or Frank's RedHot
- 1 tablespoon Salt
Main Ingredients
- 2 pounds Baby red potatoes scrubbed
- 1 pound Smoked sausage such as Andouille, cut into 1-inch pieces
- 4 Ears of corn halved or quartered
- 2 pounds Shrimp large, shell-on, deveined
- 1.5 pounds Snow crab clusters or Dungeness crab
- 1 pound Mussels cleaned and debearded (discard any open mussels that don't close when tapped)
For Serving
- 0.5 cup Unsalted butter melted
- 0.25 cup Fresh parsley chopped, for garnish
Instructions
Prepare the Boil Base
- In a very large stockpot (at least 12-quart), combine water, 0.5 cup of Cajun seasoning, halved lemons, halved head of garlic, quartered onion, hot sauce, and salt. Bring to a rolling boil over high heat.
Cook Vegetables and Sausage
- Add the baby red potatoes to the boiling water. Reduce heat to medium-high and cook for 10-12 minutes, or until just tender.
- Add the smoked sausage and corn on the cob to the pot. Continue to cook for another 5-7 minutes.
Add Seafood
- Add the snow crab clusters to the pot and cook for 5 minutes.
- Stir in the shrimp and mussels. Cook for 3-5 minutes more, or until the shrimp are pink and opaque and the mussel shells have opened (discard any unopened mussels).
Serve
- Carefully drain the entire contents of the pot into a large colander. Discard the lemons, garlic, and onion from the boil liquid.
- Transfer the seafood, vegetables, and sausage to a large serving platter or spread out onto a newspaper-covered table. Drizzle with melted butter and sprinkle with the remaining 0.25 cup Cajun seasoning and fresh parsley. Serve immediately with lemon wedges and extra hot sauce on the side.
Notes
For an extra kick, add sliced jalapeños or a spoonful of cayenne pepper to the boil base. This recipe is highly customizable – feel free to add other seafood like crawfish or clams, and adjust the seasoning to your taste!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!