Cajun seafood boil with corn (Print Version)
A Southern classic featuring seafood, corn, potatoes, and spicy seasoning for a lively, communal feast.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, shell-on, deveined
02 - 1 lb snow crab legs or king crab legs
03 - 1 lb mussels or clams, scrubbed
→ Vegetables
04 - 4 ears corn, cut into thirds
05 - 1.5 lb baby potatoes, halved
06 - 1 large onion, quartered
07 - 1 lemon, sliced
→ Sausage
08 - 12 oz smoked andouille sausage, sliced
→ Broth & Flavorings
09 - 1 gallon water
10 - 4 tbsp Cajun seasoning plus more for serving
11 - 2 tbsp Old Bay seasoning
12 - 2 tbsp kosher salt
13 - 6 cloves garlic, smashed
14 - 3 bay leaves
→ For Serving
15 - 1/2 cup unsalted butter, melted (1 stick)
16 - Fresh parsley, chopped
17 - Lemon wedges
# Preparation Steps:
01 - Fill a large stockpot with water. Add Cajun seasoning, Old Bay, salt, garlic, bay leaves, and onion. Bring to a rolling boil over high heat.
02 - Add the halved baby potatoes to the boiling liquid and cook for 10 minutes until slightly tender.
03 - Add corn pieces and sliced andouille sausage to the pot. Boil for 5 minutes.
04 - Add crab legs and continue cooking for 5 minutes.
05 - Add shrimp and mussels or clams. Boil for 3 to 4 minutes, just until shrimp turn pink and mussels or clams open completely.
06 - Drain seafood and vegetables well in a colander. Discard bay leaves and any unopened shellfish.
07 - Spread the seafood, sausage, corn, and potatoes on a large serving tray or newspaper-lined table. Drizzle with melted butter, sprinkle with extra Cajun seasoning, and garnish with chopped parsley and lemon wedges.
08 - Serve immediately while hot, encouraging guests to dig in with their hands for a traditional experience.
# Expert Advice:
01 -
- The broth becomes infused with such incredible flavor that people fight over sipping it from their cups
- Everything cooks in one pot, making cleanup surprisingly simple despite the impressive presentation
- Its naturally communal, turning dinner into an experience that brings people together
02 -
- The cooking liquid becomes a seasoned broth that you can save for seafood soups or chowder
- Overcooked shrimp becomes rubbery, so pull them the moment they turn pink
- Newspaper isnt just traditional, it actually absorbs the butter and juices better than most tablecloths
03 -
- Add a halved head of garlic to the boiling liquid for extra depth
- Throw in a few halved lemons to the boil, not just for serving
- Season the water until it tastes almost too salty, as the seafood will dilute it