Description
A flavorful Cajun Seafood Boil featuring succulent shrimp, snow crab legs, smoky sausage, tender red potatoes, and sweet corn, all tossed in a rich, spicy Cajun butter sauce. This hearty one-pot meal is perfect for gatherings and brings a taste of the Southern seafood tradition to your table.
Ingredients
Scale
Seafood and Vegetables
- 1 lb large shrimp, shell-on
- 1 lb snow crab legs
- 1/2 lb smoked sausage, sliced
- 4 small red potatoes, halved
- 2 ears corn, cut into thirds
Seasonings and Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon Cajun seasoning
- 1 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon salt (or to taste)
- 4 garlic cloves, minced
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
- Optional: additional melted butter for dipping
Instructions
- Prepare boiling water: Bring a large stockpot of water to a rolling boil and season it with salt. This will be the cooking base for your seafood and vegetables.
- Cook potatoes: Add the halved red potatoes to the boiling water and cook for about 10 minutes until they begin to soften but are not fully cooked.
- Add corn and sausage: Add the corn pieces and sliced smoked sausage to the pot with the potatoes. Let them simmer together for another 5 to 7 minutes to cook through and infuse flavors.
- Add shrimp and crab legs: Finally, add the shrimp and snow crab legs to the pot. Continue cooking for about 5 minutes or until the shrimp turn bright pink and the crab legs are heated through.
- Make Cajun butter sauce: Meanwhile, melt the butter in a saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Season the butter: Stir in Cajun seasoning, Old Bay, paprika, garlic powder, onion powder, lemon pepper, and salt to the melted butter, mixing well to create a rich, spicy sauce.
- Drain and combine: Drain the cooked seafood and vegetables from the pot and transfer them to a large bowl or baking sheet for easier tossing.
- Toss with sauce: Pour the prepared Cajun butter sauce over the seafood and veggies. Gently toss everything together ensuring an even coating of the flavorful sauce on all components.
- Garnish and serve: Garnish the dish with fresh chopped parsley and lemon slices. Serve hot alongside optional additional melted butter for dipping to enhance the rich, spicy flavors.
Notes
- Use shell-on shrimp for added flavor during boiling.
- Adjust seasoning amounts to suit your spice preference.
- Serve with crusty bread or rice for a complete meal.
- Feel free to substitute smoked sausage with andouille sausage for authentic Cajun flavor.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
