Cajun Seafood Boil Corn (Printable)
A Southern classic combining shrimp, crab, sausage, corn, and potatoes with rich Cajun spices.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, shell-on, deveined
02 - 1 lb snow crab legs or king crab legs
03 - ½ lb mussels or clams (optional)
→ Sausage
04 - 12 oz smoked andouille sausage, sliced into ¾ inch pieces
→ Vegetables
05 - 4 ears corn, cut into thirds
06 - 1½ lbs baby potatoes, halved if large
07 - 1 large yellow onion, quartered
08 - 1 lemon, sliced
→ Seasonings and Aromatics
09 - 16 cups water
10 - 3 tbsp Cajun seasoning plus extra for serving
11 - 2 tbsp Old Bay seasoning
12 - 2 tbsp kosher salt
13 - 4 garlic cloves, smashed
14 - 2 bay leaves
→ For Serving
15 - ½ cup unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped
17 - Lemon wedges
# How To Make It:
01 - Fill a large stockpot with water. Add Cajun seasoning, Old Bay, salt, garlic, bay leaves, onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add potatoes to the boiling liquid. Cook for 10 minutes until beginning to soften.
03 - Add sliced sausage and corn pieces. Continue boiling for 7 to 8 minutes until potatoes are nearly tender.
04 - Add crab legs and mussels or clams if using. Cook for 5 minutes.
05 - Add shrimp to the pot. Boil for 2 to 3 minutes or until shrimp are pink and opaque. Do not overcook.
06 - Drain the boil completely, discarding bay leaves and lemon slices. Transfer all ingredients to a large serving tray or spread onto newspaper for a rustic presentation.
07 - Drizzle everything with melted butter. Sprinkle with extra Cajun seasoning and fresh parsley.
08 - Serve immediately with lemon wedges and additional melted butter for dipping.
# Expert Suggestions:
01 -
- The spicy, buttery juices soak into every ingredient, making each bite better than the last
- It feeds a crowd with zero plating stress and maximum messy fun
- Leftovers (if you somehow have them) make an incredible seafood pasta or étouffée base
02 -
- Timing is everything with shrimp, and I learned this the hard way by turning perfect shrimp into rubber the first time around
- The boil liquid becomes liquid gold, so save a cup before draining to add incredible depth to gumbo or jambalaya later
03 -
- Buy the biggest shrimp you can afford because smaller ones shrink to nothing and are tedious to peel
- Let your boil rest for 3 minutes after draining so the ingredients reabsorb some of that flavorful liquid