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+ servings

Seafood Boil Recipe

Cajun Seafood boil just like Louisiana New Orleans, with shrimp, crawfish, Manila clams and a homemade seasoning and butter sauce. So easy and delicious!

Course Main Course
Cuisine American
Keyword Seafood Boil
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 580 kcal

Ingredients

  • 1 lb head-on and shell-on shrimp, rinsed
  • 1 lb crawfish, rinsed
  • 1 lb Manila clams, rinsed and scrubbed
  • water, for boiling
  • 1 lemon, halved
  • 2 ears corn, cut off the cob into 2-inch 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

  1. Rinse the shrimp with water, Use a pair of scissors to cut off the mustache and legs. Set aside. Soak the crawfish in water and rinse a few times until the water becomes clear. Rinse and scrub the Manila clams. Drain and set aside.

  2. Combine all the ingredients of the Seafood Boil Seasoning in a bowl. Stir to mix well. Set aside.

  3. Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, follow by the shrimp, crawfish, Manila clams and corns. Cover the stockpot and cook the seafood and corns until they turn red or cooked through, about 2 minutes. Drain the seafood and corns, discard the water and lemon. Set aside.

  4. While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic. Saute the garlic for 1 minute (not brown). Add the Seafood Boil Seasoning and Louisiana hot sauce. Stir to mix the spicy butter sauce well. Turn off the heat.

  5. Transfer the seafood and corn into the spicy sauce, stir to combine well. If you have a small skillet, mix the butter sauce and the seafood in two batches. Serve immediately.

Recipe Notes

Adapted from Cultural Chromatics. This is a Viet-Cajun version of seafood boil, which in my honest opinion, so much better than traditional seafood boil. 

I skipped potatoes and smoked sausage. Feel free to add 8 oz. of baby potatoes and 8 oz. of sausage in the seafood boil.

Nutrition Facts
Seafood Boil Recipe
Amount Per Serving (4 people)
Calories 580 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 30g188%
Cholesterol 431mg144%
Sodium 999mg43%
Potassium 354mg10%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 8g9%
Protein 31g62%
Vitamin A 3810IU76%
Vitamin C 15.3mg19%
Calcium 271mg27%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.