Easy Seafood Boil Recipe with Cajun Butter Sauce

Impress your friends and family with a homemade Seafood Boil! Made with fresh seafood, smoked sausage, potatoes, and corn, it’s the ultimate one-pot feast for special occasions.

What is a seafood boil?

A seafood boil is a beloved one-pot meal that’s as impressive as it is delicious. It’s made by boiling a whole whack of seafood, such as crab legs, crawfish, lobster tails, shrimp, mussels, and clams, in a flavorful broth along with sausage, corn on the cob, and potatoes. 

The impressive part comes after it’s all done cooking. It’s common to dump the pot of goodness on a newspaper-lined table and serve it communal style. That way, friends and family can socialize as they indulge in the buffet of steaming hot seafood. 

Why you’ll love it

Seafood boil recipes are a tradition in Cajun and Southern coastal cuisine. This easy version captures the roots of the classic, boasting big and bold flavors and plenty of seafood to go around. 

Putting it together couldn’t be more simple, too. Just throw everything in a pot of seasoned and aromatic boiling water and wait for the magic to happen!

As the steam rises from the pot, you’ll be enthralled by the aromas from the buttery seafood, blend of spices, and smoked sausages. Patience is key, despite the quick 30-minute cooking time.

Ingredients 

• Mixed seafood – Mix and match your favorites! You can use shrimp, crab, crawfish, lobster, mussels, crabs, and scallops in a seafood boil. Just remember that larger shellfish will take longer to cook than smaller varieties, so adjust the boiling time as needed. 
• Old Bay seasoning – This seafood seasoning is made with 18 spices, including salt, celery seed, red pepper, black pepper, and paprika.
• Garlic cloves
• Lemon
• Smoked sausage – Andouille is a popular choice for seafood boils, especially in Cajun and Creole cuisine. Kielbasa and chorizo also work.
• Potatoes – Red potatoes are the most common in seafood boils because they hold their shape after boiling and absorb the flavors of the broth. If you don’t have red potatoes, use fingerling, Yukon Gold, or new (baby) potatoes instead.
• Corn – If you can, use locally sourced and perfectly ripe ears of corn. In North America, you can typically find the best corn at farmer’s markets, farm stands, or grocery stores during late summer and early fall.
• Onion
• Seafood boil sauce – This deeply flavored butter sauce is easy to make at home and the best dipping or finishing sauce for a seafood boil.

How to make a seafood boil

Fill an extra large stock pot with water and bring it up to a boil. Add the Old Bay, garlic, lemon, potatoes, sausage, and onion to the pot and boil until the potatoes are tender. 

Next, add in the seafood and corn. Cook until the shrimp is pink and the seafood is cooked through.  

Drain and discard the boiling liquid. Pour the cooked seafood, corn, sausage, and potatoes on a newspaper-lined table, a baking sheet, or a large platter garnished with lemon wedges and bowls of seafood boil sauce. Enjoy!

How long to boil seafood

The boiling times can vary for every type of seafood. This is why it’s a good idea to stagger the various kinds in the pot so everything finishes cooking simultaneously. 

Here’s a general timing guideline:

• Lobster tails: 8 to 12 minutes
• Crab legs:  5 to 7 minutes
• Crawfish: 5 to 7 minutes
• Clams: 5 to 7 minutes 
• Mussels: 4 to 6 minutes
• Scallops: 2 to 5 minutes 
• Shrimp: 2 to 4 minutes 

Tips and tricks

• Adding the potatoes and sausage to the boil earlier than the seafood, onion, and corn is best, as these ingredients take longer to cook and absorb flavor.
• Layer the ingredients in the pot based on cooking time. Start with the potatoes and sausage, then add the corn and large shellfish, and finally, add the small seafood, like clams and mussels, on top.  
• After boiling and draining the pot, scatter the boil on a flat surface so it cools slightly and soaks up the excess moisture before serving. 

Variations

• Swap some of the water: Try replacing some of the water with chicken broth, seafood stock, light beer, or crisp white wine. 
• Seafood seasoning options: Instead of Old Bay, try Zatarain’s Crab Boil, Emeril’s Essence, or Chef Paul Prudhomme’s Seafood Magic. Or make your own spice blend! Cajun, dry jerk rub, or Thai curry seasoning will all make the seafood pop.
• Spicy seafood boil: Add a dash of your favorite hot sauce, sliced jalapeños, or serrano peppers to the boiling liquid for an extra layer of heat.

Serving suggestions

Place ramekins of seafood boil sauce and other serving sauces, such as lemon butter, crab butter, crab boil sauce, cocktail sauce, and remoulade, around the table. Don’t forget the sliced baguette, garlic bread, or cornbread to mop up the delicious juices! 

As for side dishes to pair with the boil, use any of these delicious suggestions:

FAQs

Storing and reheating 

Divide the leftover seafood, vegetables, and sausages into separate airtight containers and store them in the refrigerator for 2 to 3 days. 

To reheat, add the seafood, sausages, and vegetables to a skillet over medium heat with some broth, oil, or butter and cook until it’s all heated through.

Wine pairings for a seafood boil

• Balance the heat in the seasonings with a crisp and refreshing Sauvignon Blanc or a lightly oaked Chardonnay.
• If you prefer beer, a crisp lager or a hoppy pale ale is also an excellent match for the rich and flavorful seafood boil.

More seafood recipes 

​​​​Did you make this seafood boil?

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1x2x3x

• 2 pounds mixed seafood (crab legs, shrimp, clams, mussels, lobster tails, etc.)
• 1/3 cup Old Bay seasoning
• 4 cloves garlic
• 1 lemon (halved (plus additional lemon wedges for serving))
• 1 pound smoked sausage ( cut into 1 inch rounds, kielbasa, andouille, etc.)
• 2 pounds red potatoes
• 4 ears corn (shucked and halved)
• 1 large onion (chopped)
• Seafood Boil Sauce (for serving)

• Add 12 cups (3 quarts) water to an extra large stockpot and bring to a boil over medium-high heat.

• Add the old bay seasoning, garlic, lemon, potatoes, sausage and onion. Return to a boil and cook for 10-15 minutes, until the potatoes are tender.

• Add the seafood & corn. Cook for 5-7, until the shrimp is pink and the seafood is cooked through.

• Drain the food through a colander & discard the liquid. Serve on newspapers, a baking sheet, or a large platter. Serve with lemon wedges and seafood boil sauce, if desired. Enjoy!

The boiling times can vary for every type of seafood. This is why it’s a good idea to stagger the various kinds in the pot so everything finishes cooking simultaneously. 
Here’s a general timing guideline:

• Lobster tails: 8 to 12 minutes
• Crab legs:  5 to 7 minutes
• Crawfish: 5 to 7 minutes
• Clams: 5 to 7 minutes 
• Mussels: 4 to 6 minutes
• Scallops: 2 to 5 minutes
• Shrimp: 2 to 4 minutes

Extra Large Stockpot You’ll need an extra large, 16-quart stockpot. Or, you can split the recipe in two and use two large stockpots.

Calories: 365kcal | Carbohydrates: 27g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 1524mg | Potassium: 696mg | Fiber: 3g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 3mg