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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 like me and love seafood, just thinking about a seafood boil gets my taste buds going. Imagine fresh seafood smothered in a bold, flavorful sauce, served in a big pot for everyone to dig into—it’s a feast for all the senses.
The best part? I can recreate that same experience at home, even if I’m not in New Orleans. This 30-minute Cajun seafood boil recipe is super easy to make and lets me customize it with my favorite seafood, plus adjust the spice level to my liking.
Seriously, there’s no reason not to give this spicy seafood boil a try—it’s got a 4.6-star rating from almost 500 home cooks worldwide! Don’t forget to check out my step-by-step video and tips to make this seafood boil even easier and more delicious!
“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, hearty dish that typically includes a mix of seafood like shrimp, crawfish, clams, mussels, and crabs such as Dungeness crab, snow crab, blue crab (or crab legs). You can also toss in ingredients like potatoes, sausages, and corn on the cob to really boost the flavor and texture—though they’re optional, I highly recommend them!
Cooked in a spicy, savory, buttery sauce, the classic seasoning for this dish is a Cajun spice blend with paprika, cayenne pepper, black pepper, and more. It’s a perfect fusion of Louisiana’s diverse cultural influences, from Native American to French, Spanish, and African cuisines.
Personally, I like to keep it simple with shrimp, clams, and crawfish. You can always add more variety, but seafood can be tricky to cook, so I find it’s best to stick with what I know.
If you’re looking for something simpler, you can always try my Shrimp Boil and Crawfish Boil recipes—they’re just as delicious without the mixed seafood!
Why I’ll Love This Recipe
- Fresh, fiery, and full of flavor. This New Orleans seafood boil recipe gives me the perfect balance of rich, buttery goodness with a spicy kick from the Cajun seasoning that coats every bite of seafood.
- Perfect for sharing. I love making this dish for family and friends during a casual get-together or special occasion. I usually double or triple the recipe to feed a crowd and enjoy watching everyone dig in with their hands and savor a messy, delicious seafood feast!
- Quick and easy to make. Once I’ve prepped all the ingredients, it only takes me 30 minutes from start to finish to make a big pot of seafood goodness. I boil the seafood, toss it in the Cajun butter sauce, and serve it on a platter—or straight from the pot for that authentic seafood boil vibe.
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)
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
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
Nope, you don’t need to peel the lemons. Just cut them in half or quarters and toss them into the seafood boil. The zest and juice will add that fresh, tangy flavor without any extra fuss.
If you leave out the red potatoes, you’ll miss that hearty, starchy texture they bring to the boil. But no worries—the seafood will still be just as delicious! You can swap them for another type of potato, like Yukon golds, or skip them entirely if you’d rather. Either way, the flavor will still be on point!
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.
This recipe was great! We only use crab legs, shrimp, sausage, corn and potatoes. So very delicious. We also have some crusty bread for mopping up the sauce!
Hi BSSB, glad that the recipe worked well for you.
This recipe is amazing. Taste exactly like restaurants. I will only use this recipe for seafood boils in the future!
I tried it on many dishes it suites all seafood and chicken