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If you've ever been part of a seafood boil, you know how amazing they can be. This Cajun seafood boil recipe gives you the chance to recreate that delicious fun right in your own backyard!
Juices dripping down your arms as you peel and eat fresh seafood, corn and sausage right off a table...does life get any better?
Well...maybe if you're a crawfish lover like me and enjoy making this straight crawfish boil too. It's pretty much the same, but with only crawfish.
But honestly, this recipe is soooooo simple to make and easy to adjust based on your own preferences. Want just shrimp? No prob!
Why This Recipe Works
- You can use any kind of seafood you like and still get great results.
- It's ultra easy to make and only takes a few minutes (after you get that pot boiling).
- People will be so impressed with your amazing entertaining skills.
- Spicy seafood. Period. Yum.
Ingredients
For a full list of ingredients and quantities, check out the recipe card at the end of this post.
Fresh corn on the cob is used and cut into pieces. You can use frozen corn on the cob as well.
Any smoked sausage will work. I'm partial to the spiciness and smokiness of Andouille, but any kind will do.
This homemade Cajun seasoning is always my go-to as it is lightyears better than store bought. However, you can use any store-bought version as well.
Seafood (or crab) boil is a liquid concentrate used in seafood boils and has an amazing (spicy) flavor. Most grocery stores carry it.
Any light beer will work for this recipe. And if you prefer not to use beer you can leave it out as well.
Baby white or red potatoes works great - I tend to prefer the red as I believe they soak up flavor better.
The seafood is all interchangeable. You'll just want 3-4 pounds of fresh seafood. You can use frozen as well, but fresh is going to give you far superior results.
Step By Step Instructions
Combine all the ingredients except the potatoes and the seafood.
Cover with water and bring to a boil and add the potatoes. Boil for 15 minutes.
Add the seafood, turn off the heat and let sit, covered for 15-20 minutes.
Serve with this seafood butter sauce. It's also great sprinkled with more Cajun seasoning and served dipped in butter, but the seafood butter sauce is to die for.
You can also dip the seafood or potatoes in this creamy Cajun remoulade sauce.
Expert Tips
- Will need a very large stock pot so everything will fit (a Dutch oven will be too small).
- You can use whatever types of seafood you like in place of what is called for in the recipe - as long as it is about 3-4 pounds. Fresh is best.
- If you prefer not to cook with alcohol, you can omit the beer.
- Any type of smoked sausage will work for this recipe. Add more or less as you prefer.
- Fresh or frozen corn on the cob will work great.
Frequently Asked Questions
Typically it is corn, sausage and different kinds of shellfish boiled in a stock of seasonings and served with a seafood boil sauce.
Not typically. Seafood boils tend to have a lot of sodium, shellfish can be high in cholesterol, and if you dip it in a butter sauce, it has a lot of saturated fat.
A seafood boil sauce is typically made with spices like paprika, cayenne and old bay, as well as garlic, onion, thyme and lemon all mixed into butter.
Beer just adds an extra depth of flavor to the boil. You can just substitute water if you prefer not to use it.
Storage and Reheating
This recipe is best eaten fresh, but you can store leftovers in the fridge for up to 3 days with some reserved liquid and reheat on the stove top. I don't recommend microwaving because the seafood will become rubbery.
I don't recommend freezing as that tends to make the seafood mushy when thawed.
More Cajun Favorites
It is so hard for me to choose my favorite Cajun recipes because they are all incredible - but I closed my eyes and chose these!
- Seafood rice
- Instant pot red beans and rice
- Instant pot jambalaya
- Crawfish gumbo
- New Orleans gumbo
- Fried alligator bites
Did you make this recipe? Leave a comment below and let me know how it turned out!
Cajun Seafood Boil
Ingredients
- 3 ears corn cut in 3-4" pieces
- 12 ounces smoked sausage sliced
- 3 lemons halved
- 1 red onion halved
- 1 tablespoon salt
- ¼ cup Cajun seasoning
- 2 tablespoons seafood boil
- 2 bay leaves
- 1 head garlic cut in half
- 1 beer
- 12 ounces baby potatoes halved
- 1 pound head-on shrimp
- 1 pound crab legs
- 1 pound fresh mussels
Instructions
- Combine all the ingredients except the potatoes and the seafood and cover with water.
- Bring to a boil and add the potatoes. Boil for 15 minutes.
- Add the seafood, turn off the heat and let sit, covered for 15-20 minutes.
- Serve with seafood butter sauce.
Expert Tips:
- Will need a very large stock pot so everything will fit (a Dutch oven will be too small).
- You can use whatever types of seafood you like in place of what is called for in the recipe - as long as it is about 3-4 pounds. Fresh is best.
- If you prefer not to cook with alcohol, you can omit the beer.
- Any type of smoked sausage will work for this recipe. Add more or less as you prefer.
- Fresh or frozen corn on the cob will work great.
Nutrition
gordon
I really liked this! We had family over and made this and it was so fun. We served it with bowls of rice too 🙂
Danielle
Sounds so fun!