Cajun Seafood Boil Corn (Printable Version)
A vibrant dish featuring shrimp, crab, corn, potatoes, and Cajun spices, perfect for sharing a Southern feast.
# What You’ll 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 extra 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
16 - Fresh parsley, chopped
17 - Lemon wedges
# Directions:
01 - Fill a large stockpot with water. Add Cajun seasoning, Old Bay seasoning, kosher salt, smashed garlic, bay leaves, and quartered onion. Bring to a rolling boil over high heat.
02 - Add 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 to infuse flavors.
04 - Add crab legs to the pot 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 shellfish have opened completely.
06 - Drain the seafood and vegetables thoroughly in a large colander. Discard bay leaves and any unopened shellfish.
07 - Spread the seafood boil on a large serving tray or newspaper-lined table. Drizzle generously with melted butter, sprinkle with additional Cajun seasoning, and garnish with chopped parsley and lemon wedges.
08 - Serve immediately while hot. Encourage guests to peel their own seafood and enjoy with their hands for an authentic Southern experience.
# Top Tips:
01 -
- Everything cooks in one pot, including the cleanup if you line the table with newspaper like we do
- The spicy broth infuses every ingredient, so the corn and potatoes taste just as incredible as the seafood
02 -
- The timing matters—add shellfish last or they'll turn tough and rubbery before everything else is done
- Don't skip the butter dipping sauce, it cuts the heat and ties all the flavors together
03 -
- Buy the best seafood you can find—since the cooking is so simple, quality really shines through
- Let the broth come to a rolling boil before adding anything so the spices fully dissolve