A big, fragrant pot full of jumbo shrimp, crab, andouille sausage, tender potatoes, sweet corn, and hard-boiled eggs — all tossed in melted garlic butter and bold Cajun spices. This seafood boil is the kind of hands-on, loud-and-happy meal that’s perfect for summer gatherings, a casual holiday spread, or any time you want a restaurant-worthy seafood feast at home. If you love hearty communal food as much as I do, you’ll find it sits in the same comfort-food league as pancakes and weekend brunch classics like fluffy flapjacks — the best pancakes recipe, but salty, spicy, and a little messy in the best way.
Why you’ll love this dish
This boil balances bold Cajun seasoning with sweet corn and the rich snap of garlic butter. It’s fast to assemble in a single large pot, feeds a crowd without fuss, and gives you that celebratory “pile-it-up-on-the-table” moment everyone loves.
“We set sheets of newspaper on the table, dump the steaming pot contents in the middle, and eat with our hands — best weeknight-to-party food I’ve ever made.” — a weekend reviewer
Reasons to make it:
- Speed: Everything cooks in one pot in about 25–30 minutes active time.
- Crowd-pleaser: Sausage and potatoes make it filling for folks who aren’t big seafood eaters.
- Flexible: Scale up for gatherings or cut back for two; swap proteins easily.
- Flavor-forward: Cajun spice plus garlic butter creates layers of heat, smoke, and richness.
How this recipe comes together
Think of the boil as a timing game — root vegetables first, then denser proteins, then delicate seafood. You’ll briefly boil everything in seasoned water, drain, and finish by tossing the hot ingredients in melted garlic butter so every piece is glossy and flavorful. Expect one pot, one drain, and plenty of happy, saucy hands.
What you’ll need
- Jumbo shrimp (peeled and deveined, tails optional)
- Crab legs or pieces (pre-cooked or raw depending on availability)
- Andouille sausage (sliced into 1-inch pieces)
- Small red or new potatoes
- Corn on the cob (halved or thirds)
- Large eggs
- Cajun seasoning (store-bought or homemade blend of paprika, cayenne, garlic powder, onion powder, salt, black pepper, oregano)
- Salt (to taste for the boiling water)
- Unsalted butter and a few cloves of garlic (for the garlic butter)
- Water (enough to cover ingredients in a large stockpot)
- Optional: lemon wedges, chopped parsley for garnish, melted additional butter for dipping
Ingredient notes and swaps:
- Crab: If using frozen pre-cooked crab, thaw and add near the end to warm through.
- Sausage: Chorizo or kielbasa works in a pinch but alters flavor profile.
- Potatoes: Baby potatoes work best because they cook quickly and hold their shape.
- Eggs: For reliably hard-boiled eggs, see tips below about when to add them.
Step-by-step instructions
- Bring a large stockpot of water to a rolling boil. Add a generous amount of Cajun seasoning and a pinch of salt so the water is well seasoned.
- Add the potatoes. Boil for about 10 minutes until they are just beginning to become tender when pierced.
- Add the sliced andouille sausage and the corn pieces. Continue boiling for another 5–7 minutes so the sausage heats through and the corn becomes tender-crisp.
- Add the jumbo shrimp and the eggs. Continue boiling until the shrimp turn pink and curl (about 2–4 minutes) and the eggs are fully cooked through. Note: total time in the boiling water counts toward hard-boiled eggs — if you prefer, put eggs in with the potatoes at step 2 for a firmer hard-boil.
- Drain everything thoroughly in a colander and return the empty pot to the stove.
- Reduce heat to low. Add butter and minced garlic to the pot and melt until fragrant — about 1–2 minutes. Avoid browning the garlic.
- Return the drained shrimp, crab, sausage, potatoes, corn, and eggs to the pot. Toss gently to coat every piece in garlic butter and remaining Cajun seasoning.
- Serve immediately, piping hot. Provide lemon wedges, extra melted butter, and a crusty bread or paper-covered table for easy cleanup.
Best ways to enjoy it
Lay out plenty of napkins or sheets of butcher paper and dump the boil in the middle for communal eating. Pair it with:
- Crusty French bread or corn muffins to soak up buttery sauce.
- A crisp green salad or coleslaw to cut the richness.
- Cold beer, a citrusy white wine (Sauvignon Blanc), or an ice-cold iced tea with lemon.
For plating at a more formal meal, arrange protein in the center of warm platters and surround with potatoes and corn. Garnish with chopped parsley and lemon wedges.
Storage and reheating tips
- Refrigeration: Store leftovers in airtight containers within 2 hours of cooking. Keep for up to 3 days.
- Freezing: Cooked shrimp and crab become rubbery after freezing; it’s best to freeze components separately (sausage and potatoes freeze better). If you must freeze a mixed boil, use an airtight container and consume within 1–2 months; thaw slowly in the fridge.
- Reheating: Reheat gently to avoid overcooking seafood. Steam in a covered skillet with a splash of water or broth over low heat, or warm in a 300°F (150°C) oven wrapped in foil with a pat of butter for 10–15 minutes. Avoid high-heat microwaving for long periods — it can toughen shrimp.
Pro chef tips
- Salt your boiling water well — it seasons the potatoes and eggs all the way through.
- Timing is everything: start denser items first, delicate seafood last.
- Use pre-cooked crab if you’re short on time — just warm it through to avoid overcooking.
- For deeper flavor, simmer the water briefly with onion halves and a lemon cut in half before adding the Cajun spice.
- If you’re building a party grazing table, a salty cured meat like best uncured all-natural beef salami pairs nicely alongside the spicy, buttery boil.
- To keep garlic butter glossy, don’t let it boil — just melt on low and toss.
Creative twists
- Smoky lemon-lime: Add smoked paprika and finish with lime zest.
- Low shell/no shell: Use scallops and firm white fish for a shellfish-free version.
- Spicy Creole: Increase cayenne and add whole bay leaves and crushed red pepper flakes to the boiling water.
- Vegetarian “boil”: Swap seafood for smoked tofu or roasted chickpeas, keep potatoes and corn, and use vegetable sausage.
Common questions
Q: How long does the whole boil take from start to finish?
A: Active cooking is about 25–30 minutes after the water boils (10 minutes for potatoes, 5–7 for sausage/corn, then a few minutes for shrimp/eggs). Prep (cutting, peeling) adds another 10–15 minutes.
Q: Can I use frozen shrimp and crab?
A: Yes. Thaw overnight in the fridge for best texture. If using frozen pre-cooked crab, add it at the end to warm through. Frozen raw shrimp should be thawed and patted dry before boiling.
Q: My eggs didn’t get hard-boiled using the recipe timing — what went wrong?
A: Eggs need cumulative time in boiling water. If you want guaranteed hard-boiled eggs, add them with the potatoes so they boil for 9–12 minutes total. If you added them later, they might not have had enough time.
Q: Is it safe to boil seafood and eggs together?
A: Yes. The same boiling water cooks both safely. Make sure shrimp are opaque and pink and eggs are fully firm. Keep cooked food refrigerated within 2 hours.
Q: Can I make this ahead for a party?
A: You can par-cook components: boil potatoes and eggs earlier, chill, and reheat them in the final toss. Cook shrimp and crab last to avoid rubberiness. Keep garlic butter warm separately and combine right before serving.
If you want me to scale the ingredients for a larger crowd, write how many people you’re feeding and I’ll calculate amounts and pot size recommendations.
Cajun Seafood Boil
Ingredients
Seafood and Proteins
- 1 lb Jumbo shrimp, peeled and deveined Tails optional
- 1 lb Crab legs or pieces Pre-cooked or raw depending on availability
- 1 lb Andouille sausage, sliced into 1-inch pieces Chorizo or kielbasa can also be used
Vegetables and Eggs
- 2 lb Small red or new potatoes Baby potatoes work best
- 3 ears Corn on the cob, halved or cut into thirds
- 3 large Eggs For hard-boiled eggs
Seasoning and Base
- 3 tbsp Cajun seasoning Store-bought or homemade
- to taste Salt For boiling water
- 1 stick Unsalted butter For garlic butter
- 3 cloves Garlic, minced
- water Enough to cover ingredients in a large stockpot
- optional Lemon wedges, chopped parsley For garnish
Instructions
Preparation
- Bring a large stockpot of water to a rolling boil. Add Cajun seasoning and a pinch of salt.
- Add the potatoes and boil for about 10 minutes until tender.
- Add the sliced andouille sausage and corn pieces. Boil for another 5-7 minutes.
- Add the shrimp and eggs. Boil until shrimp turn pink and curl (about 2-4 minutes).
Finishing
- Drain everything thoroughly in a colander and return the pot to the stove.
- Reduce heat to low. Add butter and minced garlic until melted and fragrant.
- Return the drained ingredients to the pot and toss gently in the garlic butter.
- Serve immediately with lemon wedges and optional dipping butter.