Description

Dive into a festive feast with this Classic Seafood Boil Extravaganza. Packed with succulent shrimp, tender crab legs, briny clams, and hearty mussels, all simmered with red potatoes, sweet corn, and savory andouille sausage in a zesty, Cajun-spiced broth, this dish promises bold flavors and a delightful medley of textures—perfect for casual gatherings or special celebrations.

Ingredients

Scale

For the Broth:

1 gallon water
2 lemons, halved (plus extra lemon wedges for serving)
4 bay leaves
1/4 cup Cajun seasoning
2 tablespoons salt (adjust to taste)
8 garlic cloves, smashed
1 teaspoon smoked paprika
1 teaspoon red pepper flakes (optional, for extra heat)
1/2 cup white wine (optional)

Seafood & Meats:

2 lbs large shrimp, shell-on and deveined
2 lbs snow crab legs
1 lb clams, scrubbed
1 lb mussels, cleaned and debearded
1 lb andouille sausage, sliced into 1-inch pieces

Vegetables:

2 lbs small red potatoes, halved
4 ears of corn, cut into thirds

Finishing Touch:

1/2 cup unsalted butter, melted
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Broth: In a large stockpot, combine the water, lemon halves, bay leaves, Cajun seasoning, salt, smashed garlic, smoked paprika, red pepper flakes, and white wine (if using). Bring the mixture to a rolling boil over high heat.
Cook the Vegetables: Add the halved red potatoes to the boiling broth and cook for 10 minutes. Then, add the corn pieces and sliced andouille sausage. Continue boiling for an additional 5 minutes.
Add the Seafood: Carefully place the crab legs, clams, and mussels into the pot. Boil for 5 minutes until the clams and mussels start to open.
Finish with Shrimp: Add the shrimp last and cook for 2-3 minutes until they turn pink and opaque. Discard any clams or mussels that do not open.
Drain and Serve: Drain the broth from the pot and transfer the seafood, sausage, and vegetables to a large serving platter.
Garnish: Drizzle the melted butter and olive oil over the dish, then sprinkle with chopped fresh parsley. Serve immediately with extra lemon wedges on the side.

Notes

Variations: Feel free to substitute or add other seafood such as lobster tails or scallops. For a milder flavor, reduce the amount of Cajun seasoning and red pepper flakes.
Tips: Avoid overcooking the shrimp to keep them tender. For enhanced flavor, serve the boil directly from the pot while it’s piping hot.
Dietary Considerations: This dish is naturally pescatarian. For a gluten-free option, ensure that the andouille sausage is gluten-free or omit it altogether.
Serving Suggestions: Pair with crusty bread, a side salad, or a garlic butter dipping sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1/8 of recipe
Calories: ~400 kcal
Sugar: ~5g
Sodium: ~1500mg
Fat: ~18g
Saturated Fat: ~7g
Unsaturated Fat: ~ 10g
Trans Fat: ~ 0g
Carbohydrates: ~30g
Fiber: ~4g
Protein: ~30g
Cholesterol: ~180mg