Cajun Seafood Boil Corn (Print View)

A vibrant Southern dish with shrimp, crab, sausage, corn simmered in a flavorful, aromatic broth.

# 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

→ Meat

04 - 12 ounces andouille sausage or smoked sausage, sliced

→ Vegetables

05 - 4 ears corn, each cut into 3 pieces
06 - 1 pound baby potatoes or small red potatoes, halved
07 - 1 large onion, quartered
08 - 1 lemon, sliced

→ Broth & Seasoning

09 - 10 cups water
10 - 1/4 cup Cajun seasoning
11 - 2 tablespoons Old Bay seasoning
12 - 2 bay leaves
13 - 6 cloves garlic, smashed
14 - 1 tablespoon kosher salt
15 - 1 teaspoon black peppercorns
16 - 4 tablespoons unsalted butter, melted
17 - Fresh parsley, chopped

# Method:

01 - In a large stockpot, combine water, Cajun seasoning, Old Bay, bay leaves, garlic, salt, peppercorns, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes to the boiling broth and cook for 10-12 minutes, until just tender.
03 - Add sliced sausage and corn pieces to the pot; cook for 5 minutes.
04 - Add crab legs and mussels or clams if using; cook for 5 minutes until shells begin to open.
05 - Add shrimp and cook for 2-3 minutes, or just until pink and opaque. Do not overcook.
06 - Using a slotted spoon, transfer seafood, sausage, corn, and potatoes to a large serving platter or newspaper-lined table.
07 - Drizzle melted butter over the top and sprinkle with extra Cajun seasoning and chopped parsley. Serve immediately with lemon wedges and additional melted butter on the side.

# Insider Tips:

01 -
  • The broth transforms ordinary ingredients into something extraordinary, infusing every bite with layers of spice and aromatics
  • Its the ultimate low stress dinner party food because everything cooks in one pot and everyone helps themselves
  • The timing trick of adding ingredients in stages means perfectly cooked seafood, tender potatoes, and sweet corn every single time
02 -
  • The secret to perfectly cooked shrimp is adding them absolutely last and watching them like a hawk, because they go from perfect to rubbery in seconds
  • Layering ingredients by cooking time is non negotiable, otherwise you will end up with raw potatoes and mushy seafood
  • Keep your broth bubbling vigorously when adding ingredients, because dropping the temperature too much can throw off the cooking times
03 -
  • Buy an extra pound of shrimp than you think you need, because people always eat more than expected when the food is this good
  • Let your sausage sit at room temperature for 20 minutes before cooking so it heats through evenly in the short cooking time

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