Cajun Seafood Boil

A Cajun Seafood Boil is a bold, flavorful feast loaded with shrimp, crab, sausage, corn, and potatoes, all tossed in a spicy Cajun butter sauce. I love making this when I want a fun, hands-on meal that brings people together. It’s messy, satisfying, and bursting with Southern coastal flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s a full experience, not just a meal. The smoky sausage, tender seafood, and zesty spices all simmer together to create layers of flavor. Whether I spread it out on newspaper for a casual get-together or serve it in big bowls for dinner, a Cajun seafood boil always makes a statement.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the boil:

• Shrimp (shell-on or peeled)

• Crab legs or claws

• Corn on the cob (cut into pieces)

• Baby potatoes

• Smoked sausage (sliced)

• Lemons (halved)

• Cajun seasoning

• Old Bay seasoning (optional)

• Garlic (whole cloves or crushed)

• Bay leaves

• Salt

• Water

For the Cajun butter sauce:

• Unsalted butter

• Garlic (minced)

• Cajun seasoning

• Paprika

• Lemon juice

• Hot sauce (optional, for extra kick)

• Brown sugar (optional, for balance)

Directions

1. I bring a large stockpot of water to a boil and season it with salt, Cajun seasoning, Old Bay, lemons, bay leaves, and garlic.

2. I add the potatoes and boil for about 10–12 minutes until slightly tender.

3. I add the corn and sausage and cook for another 5–7 minutes.

4. Lastly, I add the shrimp and crab and simmer for 3–5 minutes until the shrimp are pink and opaque, and the crab is heated through.

5. While everything boils, I melt the butter in a separate pan and stir in minced garlic, Cajun seasoning, paprika, lemon juice, and hot sauce. I simmer for a few minutes until fragrant.

6. I drain the boiled ingredients and toss them in the Cajun butter sauce or serve the sauce on the side for dipping.

7. I serve everything hot with extra lemon wedges and fresh parsley or chopped green onions for garnish.

Servings and timing

This recipe serves about 4–6 people.
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: Around 50 minutes

Variations

Sometimes I add clams, mussels, or crawfish to switch things up. I’ve also used king crab, lobster tails, or scallops for a more luxurious version. When I want a milder version, I cut the Cajun seasoning in half or use a smoked paprika blend instead. For a smoky depth, I add a splash of liquid smoke to the butter sauce.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm everything in a skillet over medium heat with a splash of water or extra butter sauce to keep it moist. I avoid microwaving shrimp or crab for too long to prevent overcooking. I don’t freeze the leftovers—the texture of the seafood changes too much.

FAQs

Can I make this ahead of time?

I prep everything ahead—cut the corn, slice the sausage, and mix the seasoning—but I cook the seafood fresh so it doesn’t overcook or dry out.

How spicy is Cajun seafood boil?

It depends on the seasoning. I control the heat by adjusting the Cajun spice and hot sauce. I start mild and add more as needed.

What’s the best pot to use?

I use a large stockpot or a seafood boil pot with a strainer basket to make draining easier.

Can I make this in the oven?

Yes. I toss everything with the butter and seasoning, wrap it in foil, and bake at 400°F (200°C) for about 25–30 minutes. It’s less traditional but still tasty.

What should I serve with a seafood boil?

I keep it simple with crusty bread, garlic butter, lemon wedges, and maybe a side of coleslaw or rice to soak up the juices.

Conclusion

A Cajun Seafood Boil is one of my favorite ways to feed a crowd and create a festive, flavor-packed meal. With its juicy seafood, bold spices, and rich buttery sauce, this dish brings the taste of the Gulf Coast straight to the table. Whether I’m serving it at a backyard gathering or cozy night in, it always makes a lasting impression.

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