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