This post may contain affiliate links. Please read my privacy policy.
Sample a taste of New Orleans cuisine with this seafood boil recipe! Fresh, delicious, and simply addictive, this traditional Louisiana seafood boil recipe has shrimp, crawfish, and Manila clams, all boiled together in a homemade Cajun seasoning and butter sauce.
Authentic Cajun Seafood Boil
If you’re a seafood lover like me, just the thought of a seafood boil is enough to make my mouth water. Fresh seafood coated in a bold, flavorful sauce, served up in a big pot for everyone to dig into—it’s a meal that satisfies all the senses.
And the best part? Even when I’m not in New Orleans, I can still enjoy that same experience by making this 30-minute Cajun seafood boil recipe at home! The beauty of it is that I can easily make it my own by adding my favorite seafood and adjusting the spice level to my liking.
There’s really no reason not to try this spicy seafood boil recipe, especially with a 4.6 rating from nearly 500 home cooks worldwide!
“Omg!!! All I can say is ”finger-licking good!” Bought live crawfish and tried this for the first time, and everyone loved it. Even my picky eater was able to enjoy the shrimp and crawfish. After trying this recipe, I don’t think I can ever buy a seafood boil from anywhere when I can make mine at home! Thank you so much!”
– KCMom
What Is A Seafood Boil
A seafood boil is a flavorful seafood dish that typically includes a variety of seafood, such as shrimp, crawfish, clams, mussels, and crabs such as Dungeness crab, snow crab, blue crab (or crab legs). Other ingredients like potatoes, sausages, and corn on the cob are optional, but highly recommended to enhance the flavor and texture of the dish.
Cooked in a spicy, savory, buttery sauce, the most classic seasoning used for this dish is the Cajun spice blend made with paprika, cayenne pepper, and black pepper, among others. It is a fusion of various cultural influences of Louisiana, including Native American, French, Spanish, and African cuisines.
I like to cook mine with just a few seafood selections, such as shrimp, clams, and crawfish. You can always add more, but seafood can be tricky to cook, so it’s best to stick with what you’re familiar with.
If you want a simpler dish, you can make my Shrimp Boil and Crawfish Boil recipes instead of mixed seafood.
Why You’ll Love This Recipe
- Fresh, fiery, and flavorful. This New Orleans seafood boil recipe has the perfect balance of flavors that coats every bite of the seafood with a rich buttery taste and a spicy kick from the Cajun seasoning.
- Great for sharing. This dish is meant to be shared with family and friends during a casual summer gathering or a special occasion. I love doubling or tripling this seafood boil recipe to feed a crowd, and watching everyone dig in with their hands and enjoy a messy, delicious seafood feast!
- Quick and easy to make. Once I have all the ingredients ready, it only takes 30 minutes from start to finish to make a large pot of seafood goodness. I simply boil the seafood, mix it with the Cajun butter sauce, and serve it on a large platter or even straight from the pot for an authentic experience.
Ingredients
- seafood – Popular options are shrimp, crawfish, and clams, but you can add others like crab, mussels, or even lobster.
- butter – Use unsalted butter to better control the saltiness of the dish.
- homemade seasoning – You can make your own Cajun seasoning from scratch or buy a pre-made blend. I like using a combination of Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, and sugar. I love some spice too so I make sure to add some Louisiana hot sauce.
- garlic – garlic always goes well with butter and seafood, and we are using a loooot!
- smoked sausage, potatoes, corn on the cob, crabs (optional)
See the recipe card for full information on ingredients.
If you love Cajun flavors, try these Cajun-spiced dishes like Honey Cajun Grilled Shrimp and Cajun Chicken!
How To Make Cajun Seafood Boil
There’s something about this dish that just screams summer. Maybe it’s the bright colors of the shrimp, crawfish, and clams spilling out of the hot pot, or the bold, spicy flavors that transform plain seafood into an ultimate summer feast.
Whatever it is, you just can’t go wrong with it, especially when it’s done with classic Cajun flavors. I’m not from Louisiana, but I’ve tried some authentic Cajun dishes from my travels. And here’s how I recreate it at home:
First, combine all the seasoning ingredients in a bowl and mix them together well. Set that aside for now.
Pro tip: You can totally customize the sauces and seasoning to your taste! If you’re not into spicy stuff, just cut back on the cayenne pepper a bit. Easy peasy!
Next, grab a big stockpot and fill it halfway with water. Bring it to a boil and throw in the lemon halves. Give them a good squeeze to get that fresh lemon juice in there, then toss them in whole. Now, add your shrimp, crawfish, Manila clams, and corn. Cover the pot and let everything cook until the seafood turns red or is fully cooked—about 2 minutes. Once they’re done, drain the seafood and corn and toss the water and lemon away. Set everything aside.
While the seafood is cooking, grab a big skillet and heat it over medium heat. Add the butter and throw in the minced garlic. Sauté it for just about a minute—don’t let it brown! Then, stir in the homemade seasoning and a good splash of Louisiana hot sauce. Give it a mix and turn off the heat.
Finally, transfer the seafood and corn into that spicy butter sauce and mix it all together. If your skillet is on the smaller side, you might need to do this in two batches. Serve it up hot—this is the perfect dish for sharing with friends!
Helpful Tips
- I always use good-quality ingredients for the best results! No seasoning or sauce can compensate for subpar seafood.
- I use a big pot to boil the seafood. If I don’t have a tall and deep pot, I’ll boil and cook the seafood in batches to ensure everything cooks properly.
- I figure out how long it takes to cook each type of seafood. For example, shrimp and crawfish only take 5 to 6 minutes to cook, while clams take a bit longer. I start boiling the clams first before adding in the other seafood to make sure everything cooks perfectly.
- If I have plastic bags, I mix the seafood and the sauce in the bag. Sometimes, I even serve it that way, usually in a 1-gallon plastic bag, for an easy and fun presentation.
Frequently Asked Questions
Yes. You can pre-boil the seafood or place them straight in the oven. Throw the seafood, seasoning, and sauce into a sheet pan, mix them well, and bake it in a preheated oven at 425°F (220°C) for 10-12 minutes or until all the ingredients are cooked.
The most common ingredients in the sauce are cayenne pepper, Old Bay seasoning, garlic, butter, and lemon juice. You can use a Cajun spice blend if you’re making a Cajun-style.
Yes, seafood itself is packed with protein, vitamins, and minerals. However, the added butter and seasoning may add a few extra calories. Pay attention to portion sizes and balance out the dish with some vegetables like corn on the cob and potatoes for a well-rounded meal.
You can store leftovers in the refrigerator for 3 to 4 days.
What To Serve With This Recipe
Elevate your experience by pairing the bold and spicy flavors of this meal with light side dishes. For a summer dinner party, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Seafood Boil (The Best Recipe!)
Ingredients
- 1 lemon, halved
- 1 lb (500g) shrimp, head-on and shell-on, mustache and legs trimmed off
- 1 lb (500g) crawfish, scrubbed and rinsed with water
- 1 lb (500g) Manila clams, scrubbed and rinsed with water
- water, for boiling
- 2 ears corn, cut off the cob into 2-inches (5cm) pieces
- 2 sticks unsalted butter, melted
- 2 heads garlic, peeled and minced
- 2 tablespoons Louisiana hot sauce
Seafood Boil Seasonings
- 4 tablespoons Old Bay seasoning
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon ground black pepper
- 2 1/2 tablespoons sugar
Instructions
- Combine all the ingredients of the seafood boil seasonings in a bowl. Stir to mix well. Set aside.
- Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, followed by the shrimp, crawfish, Manila clams, and corn. Cover the stockpot and cook the seafood and corn until they turn red or cooked through for about 2 minutes. Drain the seafood and corn, and discard the water and lemon. Set aside.
- While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic. Sauté the garlic for 1 minute (not brown). Add the homemade seasoning and Louisiana hot sauce and stir well. Turn off the heat.
- Transfer the seafood and corn to the spicy sauce, and stir to combine well. If you have a small skillet, mix the butter sauce and the seafood in two batches. Serve immediately.
Video
Notes
- I always use good-quality ingredients for the best results! No seasoning or sauce can compensate for subpar seafood.
- I use a big pot to boil the seafood. If I don’t have a tall and deep pot, I’ll boil and cook the seafood in batches to ensure everything cooks properly.
- I figure out how long it takes to cook each type of seafood. For example, shrimp and crawfish only take 5 to 6 minutes to cook, while clams take a bit longer. I start boiling the clams first before adding in the other seafood to make sure everything cooks perfectly.
- If I have plastic bags, I mix the seafood and the sauce in the bag. Sometimes, I even serve it that way, usually in a 1-gallon plastic bag, for an easy and fun presentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for this recipe!! Tried it once and we can’t go back! We keep going back to this recipe! It does taste like we got it from restaurant but way better! Sooo good! Thanks for the post!
:)
I made the sea food broil and it turned out fabulous. I reduced the quantity of cayenne pepper and added the hot sauce at the end to the Cajun sauce once it was made. This it helped me adjust hot spicy I wanted to go.
Awesome!
Hello. Looks like a great recipe and I can’t wait to try. Is it 2 whole heads of garlic or 2 cloves?
Two heads.
Hi,
What can I replace old bay seasoning with.
We dont get that in south africa
You can follow https://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321
Thank you so much for this recipe, we absolutely loved it! We did notice though that the sauce was quite salty, is there any way we can lessen that?
Just use less salt.
There is no salt in the recipe… It must be from the spices… All good now, I added some lemon juice + sugar and it worked out well! Thank you
No salt needed. Too salty.
They probably didn’t use unsalted butter
The recipe didn’t even call for salt so how can they use less salt……
OldBay has salt in it, you can buy the reduced sodium version.
Thank you so much for the recipe! I just tried it yesterday and it was a hit! The sauce is just like at the restaurant! Wow so so good. Thank you for posting it!!
Amazing!
Can’t wait to try! Question: any need to turn chops over half way through?
Hi, this is the 3rd time I ask the same question, please let me know how big is the butter block. Is this recipie for 200g or 400g butter?
Thanks
Youmna
2 sticks of butter is 225g. You can just easily Google and find the answers.
Is there anyway to substitute Louisiana hot sauce?? I can’t find them in Singapore supermarket. ThankS.
Any hot sauce is fine.
Does the sugar make a huge difference? I’m afraid to use it if it makes it too sweet
You can skip.
Hey there! I want to try this recipe out but I can’t seem to find old bay seasoning anywhere. Is there a way to substitute without it? Thank you!
Can use Cajun seasoning.
Want it less spicy take out the cayenne pepper