Classic Seafood Boil
Shrimp, crab, corn, and potatoes in a buttery Cajun broth, poured out for a shareable feast — the communal dinner done right.
In a nutshell: This authentic cajun-american classic seafood boil comes together in just 50 mins using simple whole ingredients. The chef's secret: Potatoes need the longest, shrimp the shortest — adding everything together guarantees. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Shrimp, crab, corn, and potatoes simmer in a buttery Cajun broth for a shareable seafood boil. Pour it out and dig in together.
Key Equipment
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- Extra-large stockpot with lid
- Large colander or strainer
- Large sheet pans or newspaper
- Small saucepan
Chef's Pro-Tips
- Cook in stages, not all at once: Potatoes need the longest, shrimp the shortest — adding everything together guarantees rubbery shrimp and hard potatoes.
- Do not walk away from the shrimp: They go from perfect to rubbery in under a minute, so watch for pink and curl, then drain immediately.
- Save the seasoned butter for the table: A little extra melted butter with seasoning on the side lets everyone dip as they go.
Ingredients
6
servings
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2 lbs small red potatoes, halved
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4 ears corn on the cob, husked, cut into thirds
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1 lb smoked sausage, such as andouille, cut into 1-inch pieces
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2 lbs large shrimp, shell-on, deveined
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2 lbs snow crab legs, or king crab legs, cut into clusters
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½ cup seafood boil seasoning, such as Old Bay or Cajun blend, divided
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2 whole lemons, halved, plus wedges for serving
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1 head garlic, halved crosswise
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1 large yellow onion, quartered
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¾ cup unsalted butter, melted
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2 tbsp fresh parsley, chopped, for serving
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Step-by-Step Instructions
Season the Water
Fill an extra-large stockpot two-thirds full with water. Add half the seafood seasoning, the halved lemons, garlic head, and onion. Bring to a rolling boil.
Cook the Potatoes and Corn
Add the potatoes and boil 10 minutes. Add the corn and sausage and boil 5 minutes more — the potatoes should be just tender.
Add the Seafood
Add the crab legs and boil 3 minutes, then add the shrimp and boil 2-3 minutes more, just until the shrimp turn pink and curl. Do not overcook — the seafood keeps cooking off the heat.
Make the Butter Sauce
Meanwhile, melt the butter in a small saucepan with the remaining seafood seasoning and a squeeze of lemon. Keep warm.
Pour Out and Serve
Drain everything well and pour it out onto sheet pans lined with newspaper or parchment. Drizzle generously with the seasoned butter, scatter with parsley and lemon wedges, and serve immediately with plenty of napkins.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes. Thaw shrimp and crab overnight in the fridge first. Frozen seafood releases extra water, so drain the pot very well before pouring out.
Andouille is classic for its smoky heat, but any good smoked sausage works. Avoid fresh sausage, which needs longer cooking and greases up the broth.
Yes. Double the shrimp and add a pound of mussels or clams in the last 3 minutes — they open as they cook and add the same briny depth.
Traditionally it is poured straight onto a newspaper- or parchment-lined table for everyone to share. Sheet pans work just as well and make cleanup far easier.
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