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Seafood Boil

Louisiana-Style Seafood Boil

45 minutesIntermediateServes 6-8

Nothing brings people together quite like a seafood boil! The first time I experienced this was at a family reunion in Louisiana, where my cousin spread newspaper across picnic tables and dumped pounds of perfectly seasoned seafood right down the middle. Everyone gathered around, sleeves rolled up, laughing and getting deliciously messy together. It's not just about the food—it's about the experience, the community, and the pure joy of sharing something special with the people you love. This recipe brings that same energy to your own kitchen.

Ingredients

Seafood & Protein:

  • • 2 lbs large shrimp, shell-on
  • • 2 lbs crab legs
  • • 1 lb crawfish (optional)
  • • 1 lb andouille sausage, sliced

Vegetables:

  • • 2 lbs small red potatoes
  • • 4 ears corn, cut into thirds
  • • 1 large onion, quartered

Seasonings:

  • • 1/4 cup seafood boil seasoning
  • • 3 bay leaves
  • • 2 lemons, halved
  • • 6 garlic cloves, smashed
  • • 2 tbsp cayenne pepper
  • • 2 tbsp paprika
  • • 1 tbsp black pepper
  • • 1/4 cup salt
  • • 1 stick butter, melted

Instructions

  1. 1. Fill a large stockpot (at least 8 quarts) with water and bring to a rolling boil.
  2. 2. Add seafood boil seasoning, bay leaves, squeezed lemon halves, garlic, cayenne, paprika, black pepper, and salt to the boiling water.
  3. 3. Add potatoes and quartered onions to the pot. Cook for 10 minutes until potatoes start to soften.
  4. 4. Add sausage slices to the pot and cook for 5 minutes to infuse flavors.
  5. 5. Add corn pieces and cook for another 5 minutes until corn is tender.
  6. 6. Add crab legs and cook for 5 minutes until heated through.
  7. 7. Finally, add shrimp and crawfish (if using) and cook for 3-4 minutes until shrimp are pink and cooked through.
  8. 8. Turn off heat and let everything sit in the seasoned water for 5 minutes to absorb flavors.
  9. 9. Drain everything in a large colander and transfer to a newspaper-lined table or large serving platters.
  10. 10. Drizzle with melted butter and serve with extra lemon wedges, cocktail sauce, and plenty of napkins!

Bre's Pro Tips

  • • Don't overcook the shrimp—they'll get rubbery!
  • • Save some seasoned cooking liquid to drizzle over the spread
  • • Line your table with newspaper for easy cleanup
  • • Provide nutcrackers, small bowls, and wet wipes for guests
📸 Share Your Plate