Cajun Seafood Boil Corn (Printable)
A Southern-inspired dish blending shrimp, crab, sausage, corn, and potatoes in a flavorful, aromatic broth.
# 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 (optional)
→ Meat
04 - 12 oz andouille sausage or smoked sausage, sliced
→ Vegetables
05 - 4 ears corn, each cut into 3 pieces
06 - 1 lb baby potatoes or small red potatoes, halved
07 - 1 large onion, quartered
08 - 1 lemon, sliced
→ Broth & Seasoning
09 - 10 cups water
10 - 1/4 cup Cajun seasoning, plus extra for serving
11 - 2 tbsp Old Bay seasoning
12 - 2 bay leaves
13 - 6 cloves garlic, smashed
14 - 1 tbsp kosher salt
15 - 1 tsp black peppercorns
16 - 4 tbsp unsalted butter, melted, for tossing and serving
17 - Fresh parsley, chopped, for garnish
# How To Make It:
01 - In a large stockpot, combine water, Cajun seasoning, Old Bay seasoning, bay leaves, garlic, salt, peppercorns, onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add halved potatoes to the boiling broth and cook for 10 to 12 minutes until just fork-tender.
03 - Introduce sliced sausage and corn pieces to the pot; continue cooking for 5 minutes.
04 - Add crab legs and mussels or clams if using; simmer for 5 minutes until shells begin to open.
05 - Add shrimp and cook for 2 to 3 minutes, just until pink and opaque throughout.
06 - Using a slotted spoon, transfer all cooked ingredients to a large serving platter or spread across newspaper-lined tables for traditional presentation.
07 - Drizzle melted butter over the seafood and vegetables, then sprinkle with additional Cajun seasoning and chopped parsley.
08 - Present with lemon wedges and extra melted butter on the side for dipping.
# Expert Suggestions:
01 -
- It turns your kitchen into the best party in town without requiring you to actually be a good host
- The timing works like a symphony, everything finishing at once so you look organized even if you're chaos inside
02 -
- The broth should taste almost too salty and too spicy before anything goes in, because the food dilutes it dramatically
- Crab legs are already cooked when you buy them, so you're just reheating them gently, not actually cooking
03 -
- Prep every single ingredient before you turn on the heat, because once the boil starts the timing moves fast and you cannot pause
- Save a cup of the seasoned broth before you drain, it makes an incredible base for seafood soup the next day