Cajun Seafood Boil Corn (Print View)
Succulent seafood and smoky sausage with corn and potatoes in a spicy Cajun broth for a lively feast.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, shell-on, deveined
02 - 1 lb snow crab legs or king crab
03 - 1 lb mussels or clams, scrubbed and debearded (optional)
→ Sausage
04 - 12 oz smoked Andouille sausage, sliced into 1-inch pieces
→ Vegetables
05 - 4 ears corn, cut into halves or thirds
06 - 1.5 lb baby red potatoes, halved
07 - 1 large yellow onion, quartered
08 - 1 head garlic, halved horizontally
09 - 1 lemon, sliced
→ Broth & Seasonings
10 - 3 quarts water
11 - 1/2 cup Cajun seasoning blend
12 - 2 tbsp Old Bay seasoning
13 - 2 tbsp kosher salt
14 - 4 bay leaves
15 - 1 tbsp smoked paprika
16 - 1 tsp cayenne pepper
17 - 2 tbsp unsalted butter
→ For Serving
18 - 1/2 cup unsalted butter, melted
19 - Fresh parsley, chopped
20 - Lemon wedges
# Method:
01 - Fill a large stockpot with 3 quarts of water. Add Cajun seasoning, Old Bay, salt, bay leaves, paprika, cayenne, onion, garlic, and lemon slices. Bring to a rolling boil over high heat.
02 - Add potatoes to the boiling broth. Cook for 10 minutes until beginning to soften.
03 - Add sausage and corn to the pot. Continue boiling for 7-8 minutes until potatoes are just tender.
04 - Add crab legs and mussels or clams if using. Boil for 5 minutes until clams begin to open.
05 - Add shrimp and 2 tbsp butter. Boil for 2-3 minutes until shrimp turn pink and opaque and shellfish have fully opened.
06 - Immediately turn off heat. Use a slotted spoon to transfer seafood, sausage, corn, and potatoes to a large serving platter or spread over newspaper-lined table.
07 - Drizzle generously with melted butter, sprinkle with extra Cajun seasoning, and garnish with chopped parsley and fresh lemon wedges.
# Insider Tips:
01 -
- The broth gets better with everything that cooks in it, so dont throw it away save it for a soup base the next day
- Everything cooks in one pot and the hands-on communal style means almost zero cleanup
02 -
- If any mussels or clams refuse to open during cooking, discard them immediately
- The seasoning settles at the bottom of the pot so give it a stir before serving
03 -
- Buy frozen shrimp and thaw them yourself, theyre often fresher than what sits at the seafood counter
- Let the broth cool completely before pouring it down the drain or youll regret the spice buildup