A loud, messy, celebratory one-pot coastal dinner — this Cajun seafood boil brings shrimp, crab, and mussels to the table with corn, potatoes and a hit of garlic and spice. It’s the kind of meal that turns a weeknight into a party or feeds a crowd for a backyard gathering. If you want a different spin on Cajun flavors while keeping the hands-on fun, check this riff alongside Cajun Shrimp & Salmon with Garlic Cream Sauce for another seafood-forward option.
Why you’ll love this dish
There’s comfort and theater in a seafood boil: simple ingredients, bold seasoning, and communal dining. This recipe cooks everything in one pot, so the flavors marry in the cooking liquid and cleanup is minimal — perfect for casual get-togethers, Father’s Day, or a quick weekend project that still impresses.
"Simple to make, wildly satisfying — everyone grabs what they want and the spice is flexible. Our family calls it ‘instant party food’." — a regular at my kitchen table
Reasons to try it:
- Fast: Most of the cooking is hands-off in the pot; shellfish finish in minutes.
- Crowd-pleasing: Seafood plus sausage and corn hits many palates.
- Flexible: Swap shellfish or adjust seasoning heat to taste.
- Visual: A platter of brightly seasoned seafood looks festive and rustic.
Step-by-step overview
You’ll boil a seasoned broth, cook potatoes first, add corn (and sausage if using), then finish with the shellfish so everything stays tender and juicy. The idea is layered timing: hearty root vegetables take longest, corn and sausage need a few minutes, and shrimp and mussels only need a short finish. This avoids overcooking delicate shellfish while infusing every piece with the Cajun-spiced liquid.
What you’ll need
- 2 lb shrimp, cleaned and deveined
- 2 lb crab legs (snow or king)
- 1 lb mussels or clams, scrubbed and beards removed
- 4–6 ears of corn, halved or quartered
- 1 lb small potatoes (red or baby Yukon), halved if large
- 4–6 tbsp Cajun seasoning (adjust to heat preference)
- 4 cloves garlic, minced
- 1 lemon, halved, plus extra wedges for serving
- Water to fill the pot (enough to cover ingredients)
- Optional: 1 lb smoked sausage, cut into pieces
Notes and substitutions:
- Use lobster tails or whole clams if you prefer a different shellfish mix.
- For lower sodium, use 4 tbsp seasoning and taste the cooking liquid before serving.
- Frozen thawed seafood is fine — pat dry before adding so the boil isn’t diluted.
Step-by-step instructions
- Fill a large stockpot with enough water to cover all ingredients and bring to a rolling boil.
- Stir in the Cajun seasoning and minced garlic so the liquor is visibly seasoned. Squeeze in half the lemon and drop the rinds in for extra brightness.
- Add the potatoes and cook 10–15 minutes, until they are fork-tender. Check one by piercing with a knife.
- Add the corn and smoked sausage (if using); cook 4–5 minutes so they soak up the seasoned liquid.
- Add the crab legs, shrimp, and mussels or clams. Cook just until shrimp turn pink and shellfish open — about 3–5 minutes. Discard any mussels or clams that do not open.
- Squeeze the remaining lemon over everything, drain well, and dump the contents onto a large platter or a newspaper-lined table for an informal spread. Serve immediately with lemon wedges.
Safety note: Always discard shellfish that remain closed after cooking. Keep cooked seafood hot (above 140°F / 60°C) until served.
Best ways to enjoy it
Serve family-style on a long platter, butcher paper, or an outdoor table covered in newspaper for easy cleanup. Provide tools:
- Seafood crackers and picks for crab legs
- Plenty of napkins or wet wipes
- Melted butter or garlic butter for dipping
- Cocktail sauce, extra lemon wedges, and hot sauce on the side
For a heartier meal, offer crusty bread or garlic bread to sop up juices. For a complementary make-ahead side, try a light coleslaw to cut the spice; for another Cajun-inspired main, you can pair this with Crock-Pot Cajun chicken pasta at larger gatherings.
Storage and reheating tips
- Refrigerator: Keep leftovers in an airtight container for up to 2 days. Seafood is best eaten the same day but potatoes and corn will hold a bit longer.
- Freezing: Cooked shellfish texture declines after freezing; if you must, freeze in a shallow airtight container for up to 1 month. Reheat gently to avoid toughness.
- Reheating: Warm gently in a skillet with a splash of water or broth, or steam briefly until heated through. Avoid high heat or long reheating, which makes shrimp rubbery and shellfish tough.
Food safety: Refrigerate within two hours of cooking. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Layer flavor: Brown a little smoked sausage in the pot first (remove it briefly) to toast spices and release fat before adding water for extra depth.
- Taste the liquid: After adding seasoning, taste a spoonful. Adjust salt or Cajun spice to prevent an overly salty finish.
- Control heat: If your Cajun seasoning is very hot, start with 4 tbsp and add more to taste.
- Even cooking: Use uniform-sized potatoes and halve large corn ears so everything cooks evenly.
- Shellfish prep: Keep mussels/clams cold until cooking and discard broken shells ahead of time.
Creative twists
- Citrus-herb finish: Toss cooked seafood with chopped parsley and a splash of orange juice for a brighter finish.
- Low-sodium version: Use homemade Cajun rub with less salt, or swap half the Cajun seasoning for smoked paprika and garlic powder.
- Vegetarian boil: Swap seafood for artichoke hearts, mushrooms, cauliflower and chickpeas with the same spices for a “seafood-free” boil.
- Spicy butter: Melt butter with cayenne and smoked paprika for an addictive dipping sauce.
- Mediterranean twist: Use lemon, oregano and olive oil with garlic instead of Cajun spices for a different regional flavor.
Common questions
Q: How long does the whole process take?
A: Active time is about 10–15 minutes for prep and 25–30 minutes for cooking from start to finish, depending on pot size and how long potatoes take to soften.
Q: Can I use frozen seafood?
A: Yes — thaw completely and pat dry before adding to the boil. If still partially frozen, they’ll cool the liquid and extend cooking time, so try to thaw fully for even results.
Q: What if some shellfish don’t open?
A: Discard any mussels or clams that remain closed after cooking; they weren’t safe to eat. Open shells that remain closed before cooking should also be discarded.
Q: Can I make this milder for kids?
A: Absolutely — reduce Cajun seasoning, remove seeds from any fresh chiles, or serve with plain melted butter and lemon for dipping.
Q: Is this freezer-friendly?
A: Cooked shellfish suffers in texture after freezing; potatoes and corn freeze better. If you plan to freeze, separate components and reheat gently later.
Enjoy the camaraderie and bold flavors — this boil is meant to be shared, messy, and delicious.
Print
Cajun Seafood Boil
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A loud and messy one-pot coastal dinner featuring shrimp, crab, and mussels boiled with corn and potatoes in a flavorful Cajun broth.
Ingredients
- 2 lb shrimp, cleaned and deveined
- 2 lb crab legs (snow or king)
- 1 lb mussels or clams, scrubbed and beards removed
- 4–6 ears of corn, halved or quartered
- 1 lb small potatoes (red or baby Yukon), halved if large
- 4–6 tbsp Cajun seasoning (adjust to heat preference)
- 4 cloves garlic, minced
- 1 lemon, halved, plus extra wedges for serving
- Water to fill the pot (enough to cover ingredients)
- Optional: 1 lb smoked sausage, cut into pieces
Instructions
- Fill a large stockpot with enough water to cover all ingredients and bring to a rolling boil.
- Stir in the Cajun seasoning and minced garlic, squeezing in half the lemon and adding the rinds.
- Add the potatoes and cook for 10–15 minutes until fork-tender.
- Add the corn and smoked sausage (if using); cook for 4–5 minutes.
- Add the crab legs, shrimp, and mussels or clams; cook until shrimp are pink and shellfish open, about 3–5 minutes.
- Squeeze the remaining lemon over everything, drain well, and serve immediately on a platter or newspaper-lined table.
Notes
Use lobster tails or whole clams for variety. For a lower sodium option, reduce Cajun seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Cajun