Irresistible Seafood Boil Recipe for a Fun Feast at Home
This seafood boil recipe combines zesty Cajun flavors with a variety of seafood for a delightful dining experience.
Equipment
- large stockpot
Ingredients
For the Broth
- 4 quarts Water
- 1 cup Beer (optional) Substitute with extra water for non-alcoholic option.
- 3 tablespoons Creole Cajun seasoning
- 2 tablespoons Old Bay seasoning Omit if necessary.
- 2 tablespoons Hot sauce Adjust to taste.
For the Seafood and Veggies
- 1 medium Sliced onion Shallots can be used as an alternative.
- 1 whole Lemon wedges Lime can be used as a substitute.
- 1 pound Andouille sausage Can be swapped with any smoked sausage.
- 1 pound Baby potatoes Any chopped potato variety will work.
- 1 pound Snow crab clusters Can switch to other shellfish or shrimp.
- 1 pound Large or jumbo shrimp (16-20 or 21-25 per pound)
- 4 ears Corn on the cob Frozen corn can be used; thaw first.
Instructions
How to Make Quick Cajun Seafood Boil
- In a large stockpot, pour in the water and optional beer over medium-high heat. Stir gently as it heats up to blend the flavors well.
- Once boiling, add in Cajun seasoning, Old Bay, and hot sauce, giving it a good mix.
- Toss in sliced onion and lemon wedges, then let the mixture simmer for 15 minutes.
- Stir in andouille sausage and baby potatoes, cooking for 15-20 minutes until the potatoes are fork-tender.
- Carefully fold in snow crab clusters, shrimp, and corn, ensuring everything is submerged in the flavorful broth.
- Boil for another 5-7 minutes until the shrimp turns a perfect pink.
- In a separate pan, melt butter over medium heat with garlic and lemon juice, mixing thoroughly for 5-7 minutes.
- Line a baking sheet with foil or newspaper for casual presentation.
- Carefully remove the seafood and veggies from the pot and discard the onion and lemon pieces.
- Toss the seafood and veggies in the garlic butter sauce and serve immediately.
Notes
Serve with fresh crusty French bread for dipping!