Cajun Seafood Boil Corn (Printable Version)
A vibrant medley of shrimp, crab, sausage, corn, and potatoes simmered in bold Cajun spices.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, shell-on, deveined
02 - 1 pound snow crab legs or king crab legs
03 - 1 pound mussels or clams, scrubbed
→ Vegetables
04 - 4 ears corn, cut into thirds
05 - 1.5 pounds baby potatoes, halved
06 - 1 large onion, quartered
07 - 1 lemon, sliced
→ Sausage
08 - 12 ounces smoked andouille sausage, sliced
→ Broth & Flavorings
09 - 1 gallon water
10 - 4 tablespoons Cajun seasoning, plus extra for serving
11 - 2 tablespoons Old Bay seasoning
12 - 2 tablespoons kosher salt
13 - 6 cloves garlic, smashed
14 - 3 bay leaves
→ For Serving
15 - 1/2 cup unsalted butter, melted (1 stick)
16 - Fresh parsley, chopped
17 - Lemon wedges
# How to Make It:
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 broth. Cook for 10 minutes until potatoes begin to soften.
03 - Add corn pieces and sliced andouille sausage to the pot. Boil for 5 minutes to infuse flavors.
04 - Add crab legs to the boiling mixture. Cook for 5 minutes to heat through and absorb seasoning.
05 - Add shrimp and mussels or clams to the pot. Boil for 3 to 4 minutes, just until shrimp turn pink and shellfish shells open completely.
06 - Pour contents into a large colander or drain well. Remove and discard bay leaves and any unopened shellfish.
07 - Spread the seafood, sausage, corn, and potatoes on a large serving tray or newspaper-lined table. Drizzle generously with melted butter and sprinkle with additional Cajun seasoning.
08 - Scatter chopped parsley and arrange lemon wedges around the perimeter. Serve immediately while hot, encouraging guests to enjoy with their hands.
# Expert Insights:
01 -
- Everything cooks in one pot and you just dump it out when done
- The spicy broth gets into every single ingredient
- Its impossible to eat this without everyone gathering around and talking
- Leftovers (if you somehow have any) make amazing seafood étouffée
02 -
- Overcooked shrimp is a tragedy so watch them like a hawk in that final stage
- Your broth will be ridiculously good so save some for soup or reheating leftovers
- Newspaper is not just for tradition it catches all the drips and butter
03 -
- Buy extra seafood because people will eat more than you think
- Melt more butter than seems reasonable it all gets used