Name: Cajun Seafood Boil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 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; 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

A Cajun Seafood Boil is a hearty, flavorful meal packed with bold spices and a generous mix of seafood, sausage, and vegetables. It’s my go-to for laid-back gatherings and summer feasts—fun, messy, and completely satisfying. With shrimp, crab legs, corn, potatoes, and sausage all tossed in a rich, buttery Cajun sauce, this recipe captures the essence of Southern coastal cooking in every bite.

Why You’ll Love This Recipe

I love how this Cajun Seafood Boil transforms simple ingredients into something festive and irresistible. It’s a one-pot wonder, so cleanup is minimal, and the flavors are bold and unforgettable thanks to the zesty Cajun butter sauce. I can easily double it for a crowd or enjoy it as a cozy weekend treat. The combination of juicy shrimp, tender crab, spicy sausage, and sweet corn makes every mouthful exciting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

4 tablespoons unsalted butter

1 tablespoon Cajun seasoning

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

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

Directions

I bring a large stockpot of water to a boil and season it well with salt. I add the halved red potatoes and let them cook for about 10 minutes.

Then I stir in the corn and sliced sausage and let everything simmer for another 5–7 minutes.

Next, I add the shrimp and crab legs, cooking them for 5 minutes or until the shrimp turn pink and are cooked through.

While that’s going, I melt the butter in a saucepan and sauté the minced garlic until it smells amazing—usually about 1–2 minutes.

I mix in the Cajun seasoning, Old Bay, paprika, garlic powder, onion powder, lemon pepper, and salt to create a rich, flavorful butter sauce.

After draining the seafood and veggies, I transfer them to a big bowl (or lay them out on a parchment-lined baking sheet for serving).

I pour the Cajun butter sauce over everything and toss it gently to coat every piece.

For the finishing touch, I sprinkle chopped parsley and place lemon slices on top. I like to serve it hot, with extra melted butter or more Cajun sauce on the side.

Servings and timing

This recipe makes about 4 generous servings.

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Calories per serving: Approximately 420 kcal

Variations

Spicier version: I sometimes add cayenne pepper or hot sauce to the butter mixture when I want more heat.

More seafood: I swap or add mussels, clams, or lobster tails for variety.

Vegetarian side option: Roasted bell peppers, onions, or mushrooms go great on the side if someone isn’t into seafood.

Grilled twist: Instead of boiling, I’ve tried grilling the shrimp, crab, corn, and sausage and drizzling the Cajun butter over them afterward—amazing!

Low-sodium: I reduce the salt and opt for unsalted Cajun spice blends if I’m watching my sodium intake.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I usually warm them in a skillet over medium heat with a bit of extra butter or splash of water to help revive the sauce. Microwaving works too, but I prefer the stovetop to keep the texture nice.

Related Recipes:

Cajun Seafood Stuffed Potatoes

FAQs

How do I know when the shrimp is fully cooked?

Shrimp turns pink and curls into a C-shape when it’s done. I avoid overcooking them so they stay juicy and tender.

Can I make this recipe less spicy?

Absolutely. I just reduce the Cajun seasoning or use a mild version. The butter and lemon still give it great flavor.

What type of sausage works best?

I like using smoked sausage or Andouille for that classic Cajun flavor, but any cooked sausage with a bit of spice works well.

Can I make this ahead of time?

I can prep the ingredients and sauce ahead of time, but I prefer boiling everything fresh so the seafood doesn’t get rubbery.

Do I need special equipment?

All I need is a large stockpot and maybe a strainer. If I’m feeding a crowd, I serve it on a newspaper-lined table for a fun, no-dishes presentation.

Conclusion

This Cajun Seafood Boil is a feast that always hits the spot. It’s bold, buttery, and bursting with flavor—and it brings people together around a shared love of good food. I love how easy it is to tweak and scale, and it never fails to impress. Whether it’s for a summer cookout or a special weekend dinner, I know I’ll be making this again and again.

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