A Louisiana seafood boil recipe with Cajun butter sauce, crab, shrimp, andouille sausage, red potatoes, sweet corn, and boiled eggs, served “boil in a bag” style.
This Cajun seafood boil recipe is a taste of home for me! It brings back memories of living in Las Vegas and eating at my favorite restaurant, The Boiling Crab. I love how the seafood is tossed in the rich Cajun butter sauce and served in a plastic seafood boil bag—it’s just like dining at a restaurant. Let me tell you, the entire family couldn’t get enough of it!
This Louisiana seafood boil recipe with boiled eggs, crab, shrimp, andouille sausage, red potatoes, and corn is one of those meals that brings the family together around the table. Did you know, adding boiled eggs to seafood boils is a popular practice in some Southern and Cajun traditions? The eggs absorb the flavorful broth, making them a tasty addition.
The best part about this easy seafood boil recipe is that it’s perfect any time of year. There’s never a wrong time to get that big pot of water rolling. If it’s crawfish season, make a crawfish boil! Marrekus is also a huge fan of Louisiana-style boils, he did a turkey neck boil that was so delicious. I love the flavorful broth and all the Cajun seasoning, it’s truly the ultimate New Orleans-inspired feast and one of my favorite seafood recipes.
So, give our Louisiana seafood boil recipe a try. It’s a winner in our household, and I know it will be in yours too! Happy cooking! Let us know how it turns out for you.
What you’ll love about this recipe:
Ingredients
- Snow crab legs or king crab legs
- Dungeness crab legs
- Andouille sausage or smoked sausage
- Jumbo shrimp
- Red potatoes
- Corn
- Crab boil seasoning
- Lemons
- Oranges
- Yellow onions, halved
- Hot banana peppers
- Boiled eggs
- Lemon wedges
Cajun Butter Sauce
- Unsalted butter
- Yellow onion
- Garlic
- Cajun or Creole seasoning
- Chicken stock
- Hot sauce
- Lemon juice
- Old Bay seasoning
- Lemon zest
- Granulated onion
- Granulated garlic
- Coarse black pepper
Note: Always choose fresh shellfish for the best flavor and texture. Look for crab legs and shrimp that are firm and smell like the sea.
Louisiana Seafood Boil in a Bag Recipe
Our seafood boil in a bag recipe features a mix of snow crab legs, Dungeness crab legs, shrimp, andouille sausage, red potatoes, and sweet corn all infused with zesty flavors from citrus and spices. Toss everything with Cajun butter sauce before serving for the best seafood boil recipe!
- In a large stockpot, bring water to a boil. Follow the package instructions to add the crab boil seasoning.
- Once the water is boiling, add the halved onions, lemons, and oranges to the pot. This infuses the water with delicious, tangy flavors.
- Next, throw in the red potatoes and cook them for about 10-15 minutes until they start to soften.
- Then, put the snow crab legs and Dungeness crab legs. Let them cook for about 7-10 minutes or until they turn bright red.
- After about 5 minutes of cooking the crabs, add the sliced andouille sausage. Let it cook through for a few minutes.
- Next, throw in the shrimp and hot banana peppers to the pot. Cook them for 2-3 minutes until the shrimp turn pink and opaque.
- Once the shrimp is cooked, turn off the heat and put in the frozen corn or fresh corn niblets to the pot.
- Let everything soak in the pot for 15-20 minutes to allow the flavors to meld together.
- Add boiled eggs, if using. Note: Boil the eggs separately until they are hard-boiled. You can throw them in to the seafood boil in the last few minutes of cooking to infuse them with the broth’s flavor.
- Finally, use a slotted spoon or a strainer to remove the ingredients from the pot and transfer them to individual seafood boil bags or a large serving platter or bowl.
- Toss everything with Cajun butter sauce right before serving to bring the flavors together.
Cajun Seafood Boil Sauce Recipe
This Cajun butter sauce is the perfect finishing touch for your Louisiana seafood boil recipe, combining rich butter with a blend of spices, zesty lemon, and a hint of heat. Just toss your seafood boil ingredients in this flavorful sauce!
- In a large saucepan over medium heat, melt the unsalted butter.
- Add the diced onion and minced garlic to the melted butter. Sauté for about 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant.
- Stir in the Cajun seasoning, Old Bay seasoning, granulated onion, granulated garlic, and coarse black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
- Pour in the chicken stock and stir well to combine. Allow the mixture to simmer for a few minutes.
- Pour in the lemon juice and lemon zest to the sauce, stirring to combine.
- Put in the hot sauce and stir well.
- Let the Cajun butter sauce simmer for about 5 minutes to allow the flavors to meld together.
- Taste the sauce and adjust the seasoning as desired, adding more Cajun seasoning or hot sauce for heat, or more lemon juice for acidity. Feel free to add fresh herbs like bay leaves, parsley, chives, or scallions, if desired.
How to Serve Seafood Boil in a Bag Recipe
For an easy and convenient serving option, use plastic seafood boil bags or even a crockpot liner bag. Portion the seafood, vegetables, and sausage into individual bags. Then, add the Cajun butter sauce and toss the ingredients around in the bag before serving. Using boil bags makes clean-up quick and easy. Dispose of the bags and any shells or scraps in one go.
Alternatively, arrange the cooked ingredients on a large serving platter or newspaper-lined table. This makes for a beautiful presentation and allows guests to pick and choose what they want.
Don’t forget to provide crab crackers, picks, and plenty of napkins!
Recipe Tips & Tricks
- Use Fresh Ingredients: Fresh seafood, vegetables, and herbs make a big difference in the taste of your boil. Shop at reputable local grocery stores or fish markets for the freshest catch.
- Cook Potatoes Just Right: For the perfect tender potatoes, cook them until they are “al dente”, they should still hold their shape and have some bite to them—about 10-15 minutes depending on size. Overcooked potatoes can become mushy.
- Layer Your Cooking: Add the ingredients in stages based on cooking time. Start with the longer-cooking items like potatoes and onions, followed by crab and sausage, and finish with quick-cooking shrimp.
- Customize Spice Levels: Adjust the amount of crab boil seasoning and other spices according to your preference for heat and flavor intensity.
- Rest and Soak: After cooking, let the seafood boil soak in the seasoned water for 15-20 minutes. This allows the flavors to meld and penetrate the ingredients.
How to Reheat Seafood Boil
Reheating seafood boil while keeping everything full of flavor can be a bit tricky, but it’s totally doable with the right approach. Here’s how to do it:
- Place your seafood boil ingredients in a large pot and add a small amount of water, broth, or stock to help create steam and keep the seafood moist.
- Cover the pot and heat it over medium heat. The steam will help warm the seafood without drying it out.
- Stir gently as it heats to ensure even heating throughout.
- Heat until the ingredients are just warmed through.
FAQ
Yes, you can customize the boil with other seafood options like crawfish, prawns, or lobster tails.
You can use other types of spicy pickled peppers or skip them altogether if you prefer a milder dish.
These are food-grade plastic bags used to serve the boil. They’re a fun and convenient way to serve individual portions. You can also use a disposable slow cooker liner bag.
If using boiled eggs, boil them separately and add them to the boil in the last few minutes of cooking.
Summary
Perfect for gatherings, this boil is served with Cajun butter sauce and boiled eggs for a delicious feast! This Cajun seafood boil recipe is incredibly versatile and can be used as a foundation for other classic low country boil recipes like a crawfish boil or a shrimp boil.
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Louisiana Seafood Boil Recipe with Cajun Butter Sauce
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Prep Time: 15 minutes - Cook Time: 30 minutes
- Total Time: 45 minutes
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Yield: 8 servings -
Category: main, dinner -
Method: boil, stovetop -
Cuisine: cajun, southern
Print Recipe
Pin RecipeIngredients
- 4 pounds snow crab legs or king crab legs
- 2 pounds Dungeness crab legs
- 1 1/2 pounds andouille sausage, cut into 1-inch pieces
- 1 pound jumbo shrimp (peeled and deveined, optional tails on)
- 1 pound red potatoes, washed and halved if large
- 12 frozen corn or fresh corn niblets
- 16 ounces crab boil seasoning (liquid or granules)
- 2 lemons, halved
- 2 oranges, halved
- 2 medium yellow onions, halved
- 16-ounce jar of hot banana peppers, drained
- 12 boiled eggs, for serving (optional)
- Lemon wedges, for serving
Creole Butter Sauce
- 2 cups unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup Cajun or Creole seasoning
- 1 cup chicken stock
- 2 tablespoons hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons Old Bay seasoning
- 1 tablespoon lemon zest
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 1/2 tablespoon coarse black pepper
Instructions
- In a large stockpot, bring water to a boil. Follow package instructions to add the crab boil seasoning.
- Once water is boiling, add onions, lemons, and oranges to pot.
- Next, add red potatoes and cook for about 10-15 minutes until al dente.
- Then, add snow crab legs and Dungeness crab legs. Cook for about 7-10 minutes or until bright red.
- After about 5 minutes of cooking crabs, add sliced andouille sausage.
- Next, add shrimp and hot banana peppers to pot. Cook for 2-3 minutes until shrimp turn pink and opaque.
- Once shrimp is cooked, turn off heat and add corn niblets to the pot.
- Let everything soak in pot for 15-20 minutes to allow the flavors to meld together.
- Add boiled eggs, if using. Note: Boil eggs separately until they are hard-boiled. You can add them to seafood boil in the last few minutes of cooking to infuse flavor.
- Finally, use a slotted spoon or a strainer to remove ingredients from pot and transfer to individual seafood boil bags or a large serving platter or bowl.
- Toss everything with Cajun butter sauce right before serving.
Cajun Butter Sauce
- In a large saucepan over medium heat, melt unsalted butter.
- Add diced onion and minced garlic to melted butter. Sauté for about 3-4 minutes, or until onion becomes translucent and garlic is fragrant.
- Stir in Cajun seasoning, Old Bay seasoning, granulated onion, granulated garlic, and coarse black pepper. Cook for 1-2 minutes.
- Pour in chicken stock and stir well to combine. Allow mixture to simmer for a few minutes.
- Add lemon juice and lemon zest to sauce, stirring to combine.
- Add hot sauce and stir well.
- Let Cajun butter sauce simmer for about 5 minutes.
- Taste sauce and adjust seasoning as desired, adding more Cajun seasoning or hot sauce for heat, or more lemon juice for acidity. Feel free to add fresh herbs like bay leaves, parsley, chives, or scallions, if desired.
Keywords: Louisiana Seafood Boil Recipe, Louisiana Seafood Boil Recipe with Boiled Eggs, Louisiana Seafood Boil Recipe with Cajun Butter, easy seafood boil recipe, Cajun seafood boil recipe
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