Spicy Cajun Seafood Boil
A festive and communal seafood boil featuring shrimp, crab legs, mussels, corn, and potatoes, seasoned with bold Cajun spices for a delectable summer feast.
Ingredients
Seafood and Vegetables
- 2 lb shrimp, cleaned and deveined Tail-on or off, your preference.
- 2 lb crab legs Snow or king legs are fine.
- 1 lb mussels or clams, scrubbed and beards removed Discard any that are cracked.
- 4-6 pieces ears of corn, halved Quartered for easier eating.
- 1 lb small potatoes, halved if large Red or baby Yukon.
Seasoning and Extras
- 4-6 tbsp Cajun seasoning Start with 4 and adjust to heat preference.
- 4 cloves garlic, minced or smashed
- 1 whole lemon, halved Plus extra lemon wedges to serve.
- to fill the pot Water Enough to cover ingredients comfortably.
- optional smoked sausage, cut into 1-2 inch pieces Adds savory richness.
Instructions
Preparation
- Fill a large stockpot with enough water to comfortably cover all ingredients and bring it to a rolling boil over high heat.
- Add the Cajun seasoning and minced garlic to the boiling water; stir to dissolve and aromatize the broth. Taste a small spoonful and adjust seasoning if desired.
Cooking Potatoes and Corn
- Add the potatoes to the pot. Boil for 10-15 minutes until they are just tender when pierced with a fork.
- Add the corn and the sausage (if using). Cook for another 4-5 minutes so the corn brightens and the sausage heats through.
Adding Seafood
- Add the crab legs, shrimp, and mussels/clams. Cook for 3-5 minutes, until shrimp turn pink and opaque and mussels/clams open. Discard any shellfish that fail to open.
- Turn off the heat. Squeeze the halved lemon over the pot and toss gently to coat everything in lemony flavor.
Serving
- Drain well and transfer to a large platter, a shallow pan, or spread directly on a newspaper-lined table for the classic presentation. Serve immediately with extra lemon wedges and dipping sauces.
Notes
Store leftovers in an airtight container for up to 2 days. Cooked shellfish should not sit at room temperature for more than 2 hours, or 1 hour if the outdoor temperature is above 90°F.