Cajun Seafood Boil Corn

There's something magical about dumping a newspaper-lined table with steaming seafood, the spices hitting your nose before you even sit down. My cousin in Baton Rouge taught me that the best boils happen when everyone grabs a cluster and starts peeling together, hands buttery and laughter loud. It's not dinner, it's an event that turns strangers into family within minutes.

Last summer, I made this for my dad's birthday and set everything up on the backyard patio. The steam was still rising when my three-year-old niece grabbed a corn cob with both hands and took a massive bite, butter dripping down her chin. That girl ate more sausage than anyone else there, and now she asks for the 'seafood party' every time she visits.

Ingredients

• 500 g large shrimp, shell-on: The shells add incredible flavor to the boil and protect the meat from overcooking
• 500 g snow crab legs: Snow crab is sweeter and more affordable than king crab, though both work beautifully
• 250 g mussels or clams: These release their salty liquor into the boil, creating an instant depth you can't fake
• 350 g smoked andouille sausage: Andouille's double-smoked kick is non-negotiable for authentic Cajun flavor
• 4 ears corn, cut into thirds: Fresh sweet corn balances the heat and soaks up all that spiced butter
• 700 g baby potatoes: Baby potatoes cook evenly and don't fall apart like larger cubes can
• 1 large yellow onion, quartered: Onion releases natural sweetness into the boiling liquid
• 1 lemon, sliced: Acid cuts through the richness and brightens every bite
• 4 liters water: You need enough liquid to fully submerge everything for even cooking
• 3 tbsp Cajun seasoning: This is your flavor foundation, so use a brand you already love
• 2 tbsp Old Bay seasoning: Old Bay adds that familiar celery salt kick that rounds out Cajun spice
• 2 tbsp kosher salt: The water should taste slightly salty, like seawater, to properly season everything
• 4 garlic cloves, smashed: Smashed garlic releases more flavor than minced into the boiling liquid
• 2 bay leaves: These earthy, aromatic leaves are the secret backbone of the boil
• 115 g unsalted butter, melted: Unsalted butter lets you control the final seasoning level
• 2 tbsp fresh parsley, chopped: Fresh parsley adds color and a bright, herbal finish

Instructions

Build your flavorful base:

Fill your largest stockpot with water, then stir in Cajun seasoning, Old Bay, salt, smashed garlic, bay leaves, quartered onion, and lemon slices. Bring everything to a rolling boil over high heat, letting the spices bloom and infuse the water completely.

Start with the potatoes:

Add halved baby potatoes to the boiling liquid and cook for 10 minutes until they're just starting to soften but still firm in the center. They'll finish cooking alongside everything else, absorbing all that seasoned flavor.

Add the heavy hitters:

Toss in sliced andouille sausage and corn pieces, letting the pot return to a boil. Cook for 7 to 8 minutes until the potatoes are nearly tender and the corn is turning bright yellow.

Introduce the shellfish:

Add crab legs and mussels or clams if you're using them, cooking for about 5 minutes. You'll know the mussels are done when their shells pop open wide, and any that stay closed should be discarded.

Finish with the shrimp:

Add the shrimp last, boiling for just 2 to 3 minutes until they turn pink and opaque. Shrimp overcook in seconds, so watch closely and pull them immediately when they're done.

The grand dump:

Drain everything well, removing the bay leaves and spent lemon slices. Pile the entire boil onto a large serving tray or spread it over newspaper-covered tables for that authentic Cajun experience.

Garnish like a pro:

Drizzle melted butter over everything while it's piping hot, then shower the boil with extra Cajun seasoning and fresh parsley. The butter will carry the spices into every nook and cranny of the seafood.

Serve it up:

Set out plenty of lemon wedges and extra melted butter for dipping, then let everyone dig in with their hands. Provide small bowls for shells and plenty of napkins because things will get gloriously messy.

Save

My neighbor came over once when I was making this, intending to stay for just five minutes. Three hours later, we were still at the table, shells piled high, stories flowing, and her hands covered in butter and spices. That's the thing about a seafood boil, it refuses to be rushed.

Making It Your Own

Swap andouille for kielbasa if you can't find the real stuff, or throw in crawfish during peak season for that authentic Louisiana touch. I've added artichoke hearts before when they looked good at the market, and they were fantastic at soaking up all that spiced butter.

Setting the Scene

Lining your table with newspaper or butcher paper isn't just practical, it creates an instant relaxed vibe that tells everyone to loosen up and dig in. Keep a roll of paper towels within arm's reach and small bowls scattered around for shell collection.

Perfect Pairings

A cold lager cuts through the richness perfectly, though a crisp white wine like Sauvignon Blanc works beautifully if you prefer something lighter. Set out some crusty bread to sop up those buttery juices that would otherwise go to waste.

• Garlic bread is never a bad idea here
• A simple green salad with vinaigrette balances the heaviness
• Coleslaw with a tangy dressing refreshes the palate between bites

Save

There's no elegant way to eat a seafood boil, and that's exactly why I love it so much. Just grab a cluster, pour some butter, and let the good times roll.

Recipe FAQs

→ What type of sausage works best for this dish?

Smoked andouille sausage is traditional and adds a spicy, smoky depth. Kielbasa can be used as a milder substitute.

→ Can I add other shellfish besides shrimp and crab?

Yes, adding mussels, clams, or crawfish enhances the variety and richness of the boil’s flavors.

→ How is the seasoning adjusted for spiciness?

Increasing or reducing the Cajun seasoning amount customizes the heat level to your preference.

→ What sides pair well with this boil?

Crusty bread to soak up the juices complements the dish beautifully, along with a chilled lager or crisp white wine.

→ What tools are recommended for preparation?

A large stockpot for boiling, a slotted spoon or spider strainer for draining, and a large tray or newspaper for serving.