Cajun Seafood Boil Corn (Print)
Hearty Southern boil with shrimp, crab, corn, potatoes, and spicy Cajun seasoning inviting communal enjoyment.
# Ingredient list:
→ Seafood
01 - 1 lb large shrimp, shell-on, deveined
02 - 1 lb snow crab legs or king crab legs
03 - 1 lb mussels or clams, scrubbed clean
→ Vegetables
04 - 4 ears corn, cut into thirds
05 - 1.5 lb baby potatoes, halved
06 - 1 large onion, quartered
07 - 1 lemon, sliced
08 - 6 cloves garlic, smashed
→ Sausage
09 - 12 oz smoked andouille sausage, sliced into rounds
→ Broth and Seasonings
10 - 1 gallon water
11 - 4 tbsp Cajun seasoning, plus extra for serving
12 - 2 tbsp Old Bay seasoning
13 - 2 tbsp kosher salt
14 - 3 bay leaves
→ For Serving
15 - 1/2 cup unsalted butter, melted
16 - Fresh parsley, chopped
17 - Lemon wedges
# Directions:
01 - Fill a large stockpot with 1 gallon of water. Add Cajun seasoning, Old Bay seasoning, kosher salt, smashed garlic cloves, bay leaves, and quartered onion. Bring to a rolling boil over high heat.
02 - Add halved baby potatoes to the boiling liquid. Cook for 10 minutes until slightly tender.
03 - Add corn pieces and sliced andouille sausage to the pot. Continue boiling for 5 minutes.
04 - Place crab legs into the pot. Cook for 5 minutes to heat through.
05 - Add shrimp and mussels or clams. Boil for 3-4 minutes until shrimp turn pink and shellfish shells open fully.
06 - Drain the seafood and vegetables thoroughly in a colander. Discard bay leaves and any shellfish that haven't opened. Spread everything on a large serving tray or newspaper-lined surface.
07 - Drizzle melted butter over the seafood boil. Sprinkle with additional Cajun seasoning, garnish with chopped parsley and lemon wedges. Serve immediately while hot.
# Expert Tips:
01 -
- The spice coated seafood absorbs flavor while cooking so every bite tastes like it spent hours in a marinade
- Everything cooks in one pot which means minimal cleanup and maximum flavor mingling
- The hands on eating experience turns dinner into a memorable event instead of just a meal
02 -
- Do not skip the step of discarding unopened shellfish because they were already dead before cooking and could make you sick
- Timing matters more than you think so keep an eye on the shrimp because overcooked seafood turns rubbery fast
- The broth gets intensely salty as it reduces so taste it before adding more salt at the end
03 -
- Rinse shellfish in cold water first to remove any sand or grit before adding to the pot
- Squeeze the lemon wedges over the seafood right before serving for bright acid balance