No need to book a flight to NOLA – you can make a classic Cajun Seafood Boil right at home! This recipe’s got everything you love about cajun cuisine all in one big boil. It’s beyond flavorful and loaded with all kinds of ingredients like crab legs, clams, shrimp, and more!

Crab legs, shrimp, clams, corn and potatoes are all boiled and placed on a serving platter.

I feel like that old saying has never been truer – you know, “you always want what you can’t have!” When I’m stuck at home and can’t fly to Bourbon Street, all I crave is a good ol’ classic cajun seafood boil. Nothing quite hits the spot like this ultra seasoned feast of seafood, sausage, and veggies.

From a little bit of trial and error, I’ve created what really might be the best and easiest cajun seafood boil! While I’m sure you have a restaurant in your city that offers something similar, I can guarantee two things.

First, this seafood boil will definitely be tastier! And secondly, this seafood boil will be far more budget friendly. Cajun seafood boils at restaurants outside of New Orleans typically tend to break the bank, so save a little cash by making your own boil at home! Plus, making it at home allows you to more easily add and omit ingredients as you see fit.

A small rectangular plate is presented with a portion of the seafood boil next to a larger, fuller platter.

How to Make A Seafood Boil

I’ll let you in on a little secret – a classic cajun seafood boil is way easier to make than you may think it is!

  1. Cook the onions. Melt the butter in a large stockpot over medium-high heat. Add the onions to the pot and cook for 2-3 minutes until slightly softened.
  2. Stir and boil. Stir in the garlic, lemons, cajun seasoning, bay leaves, sugar and water. Bring the water to a boil and then turn the heat to medium-low.
  3. Add the potatoes. Add the potatoes to the pot and cook until fork tender, approximately 12-14 minutes. Remove the potatoes with a slotted spoon and set aside.
  4. Cook the clams. Add the clams to the pot and cook until opened, approximately 8-10 minutes. Remove with a slotted spoon and keep warm.
  5. Add the corn. Add the corn and crab to the pot and cook for 4-5 minutes.
  6. Add the sausage and shrimp. Stir in the sausage and shrimp, cook for 4-5 minutes more or until the shrimp is cooked through.
  7. Melt. While the shrimp is cooking, melt the remaining butter in a small saucepan.
  8. Spice it up! Stir in the garlic powder, hot sauce and cajun seasoning.
  9. Enjoy! Transfer all the seafood, potatoes and corn to a large serving tray, bowl or platter and serve with the butter sauce for dipping.
A metal plate is filled with a cajun seafood boil.

What Else Can You Add To Seafood Boil

While this is my favorite way to whip up a cajun seafood boil, you could certainly change up some of the ingredients! In fact, that’s part of why it’s so much fun to make at home. You could feel free to toss in crawfish, for example! Or if you can’t get your hands on dungeness crab legs, use snow crab legs instead. Also, there’s chicken andouille sausage at most grocery stores if you don’t eat pork.

A shrimp is being dipped into a small portion of sauce.

More Easy Seafood Recipe Ideas

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A metal plate is filled with a cajun seafood boil.

Get the Recipe: Cajun Seafood Boil Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Easy, flavor packed Cajun Seafood Boil is just like the very same you get in the Louisianna Bayou! Loaded with fresh seafood, vegetables and sausage, this is one dinner to impress even the pickiest palate!
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Ingredients

  • 8 tablespoons butter
  • 1 onion, chopped
  • 8 garlic cloves, smashed and peeled
  • 3 lemons, halved
  • 1/3 cup Cajun Seasoning
  • 3 bay leaves
  • 2 tablespoons sugar
  • 10 cups water
  • 1 1/2 pounds baby Yukon gold potatoes
  • 1 pound littleneck clams
  • 3 ears of corn, husked and cut into 2 inch pieces
  • 2 1/2 pounds Dungeness crab legs, or other crab legs
  • 3 links smoked andouille sausage, cut into 1 inch pieces
  • 1 pound medium shrimp, deveined with shell and tail in tact

For the Cajun Butter Sauce:

  • 2 sticks unsalted butter
  • 2 tablespoons garlic powder
  • 2 tablespoons hot sauce
  • 1/2 teaspoon cajun seasoning

Equipment

  • stockpot

Instructions 

  • Melt the butter in a large stockpot over medium-high heat.
  • Add the onions to the pot and cook for 2-3 minutes until slightly softened.
  • Stir in the garlic, lemons, cajun seasoning, bay leaves, sugar and water. Bring the water to a boil and then turn the heat to medium-low.
  • Add the potatoes to the pot and cook until fork tender, approximately 12-14 minutes.
  • Remove the potatoes with a slotted spoon and set aside.
  • Add the clams to the pot and cook until opened, approximately 8-10 minutes. Remove with a slotted spoon and keep warm.
  • Add the corn and crab to the pot and cook for 4-5 minutes.
  • Stir in the sausage and shrimp, cook for 4-5 minutes more or until the shrimp is cooked through.
  • While the shrimp is cooking, melt the remaining butter in a small saucepan.
  • Stir in the garlic powder, hot sauce and cajun seasoning.
  • Transfer all the seafood, potatoes and corn to a large serving tray, bowl or platter and serve with the butter sauce for dipping.

Notes

Cajun Seafood Boil is best served soon after cooking. Can be served hot or at room temperature.
Calories: 434kcal, Carbohydrates: 36g, Protein: 42g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 259mg, Sodium: 1127mg, Potassium: 1226mg, Fiber: 6g, Sugar: 8g, Vitamin A: 2863IU, Vitamin C: 52mg, Calcium: 206mg, Iron: 4mg
Author: Kellie
Course: Dinner
Cuisine: American, cajun, Southern