Why You’ll Love Seafood Boil Recipe

This Cajun seafood boil combines rich, spicy flavors with juicy seafood and a buttery Cajun seasoning that coats every bite. It’s quick to make — about 30 minutes from start to finish — and brings the fun and communal vibe of a Louisiana boil right to your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
seafood – shrimp, crawfish, and Manila clams, fresh and cleaned
lemon – halved
water for boiling
corn – cut into pieces
unsalted butter
garlic – minced
Louisiana hot sauce
Old Bay seasoning
smoked paprika
cayenne pepper
black pepper
sugar

Directions

Mix the seasoning: Combine the Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, and sugar in a bowl and set aside.
Boil the seafood: Fill a large stockpot halfway with water and bring it to a boil. Add the lemon halves. Then add the shrimp, crawfish, Manila clams, and corn pieces. Cover and cook until the seafood turns red and is fully cooked (about 2 minutes). Drain and discard the water and lemons.
Make the sauce: In a large skillet over medium heat, melt the butter and sauté the minced garlic for about 1 minute. Stir in the seasoning mixture and Louisiana hot sauce, then turn off the heat.
Combine and serve: Transfer the boiled seafood and corn to the spicy butter sauce. Stir to coat everything evenly. Serve the seafood boil hot.

Servings and timing

Servings: 4 people
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Add vegetables: Include baby potatoes or smoked sausage for extra heartiness.
Different seafood: Swap or add mussels, clams, crab legs, or lobster tails for more variety.
Spice level: Adjust the cayenne and hot sauce to make it milder or spicier.

Storage/Reheating

Storage: Cover leftovers and refrigerate for up to 3–4 days in an airtight container.
Reheating: Warm gently in a skillet over medium heat with a splash of water or broth to keep the seafood from drying out.

FAQs

What types of seafood can I use?

You can use shrimp, crawfish, clams, mussels, crab legs, or lobster — mix and match based on what’s available.

Can I make this recipe ahead of time?

It’s best served fresh, but you can prep the ingredients earlier in the day.

How do I reduce the spice level?

Cut back on the cayenne pepper and hot sauce or leave them out entirely.

What should I serve with a seafood boil?

Classic sides include corn on the cob, boiled potatoes, garlic bread, and coleslaw.

Can I cook everything in one pot?

Yes — boil all the seafood and vegetables together, then toss with the sauce.

Do I need any special equipment?

A large stockpot and skillet are all you need.

Can I use frozen seafood?

Yes — just thaw it fully before boiling.

Is a seafood boil healthy?

Seafood is nutritious, but the butter and seasoning add extra calories, so balance with vegetables.

How do I avoid overcooking the seafood?

Add different seafood types in stages based on their cooking times.

Can I double the recipe for a crowd?

Absolutely — just increase the ingredients and use a larger pot.

Conclusion

This seafood boil brings bold Cajun flavors, fresh seafood, and an enjoyable communal dining experience to your table. Whether serving for a family dinner or a gathering with friends, it’s a fun and flavorful feast that’s relatively quick and easy to prepare.