Cajun Seafood Boil
A vibrant pot of jumbo shrimp, crab, sausage, and vegetables in garlic butter and bold Cajun spices, perfect for summer gatherings.
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.
Notes
Serve this dish family-style on a table covered with paper for easy cleanup. Pair with crusty bread or a salad.