Cajun seafood boil

h, a Cajun Seafood Boil—a fun, messy, and flavorful feast! Here’s a detailed, step-by-step guide to making it at home, bursting with Cajun spices and perfectly cooked seafood.

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Ingredients

Seafood & Extras:

• 1 lb large shrimp, deveined (shell on for flavor)

• 1 lb crab legs (optional: snow crab or king crab)

• 1 lb mussels or clams, cleaned

• 1 lb small potatoes, halved or whole if small

• 3–4 ears corn, cut into halves or thirds

• 1 lb smoked sausage, sliced into 2-inch pieces

• 1–2 lemons, quartered

Cajun Boil Seasoning:

• 1/4 cup Old Bay or Cajun seasoning

• 1–2 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cayenne pepper (adjust to taste)

• 1 tbsp salt

• 1 tbsp black pepper

Other:

• 4–6 cloves garlic, smashed

• 4–6 bay leaves

• 1 stick (1/2 cup) butter, melted (for drizzling)

• Optional: fresh parsley for garnish

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Instructions

1. Prep your pot:

   • Use a large stockpot or seafood boil pot. Fill it about 2/3 full with water.

   • Add Cajun seasoning, garlic, bay leaves, lemon wedges, salt, and pepper. Bring to a rolling boil.

2. Cook the potatoes:

   • Add potatoes first—they take the longest. Boil for 10–12 minutes until starting to soften.

3. Add corn and sausage:

   • Add corn and sliced sausage. Boil for 5–7 minutes.

4. Add seafood:

   • Add crab legs first (if using raw, steam them with the boil), then mussels or clams, and finally shrimp.

   • Cook until shrimp turn pink and seafood is cooked through—about 5–7 minutes. Avoid overcooking!

5. Drain & serve:

   • Drain everything in a colander or lift with a slotted spoon.

   • Transfer to a large serving tray or a newspaper-lined table for a classic presentation.

6. Finish with butter & garnish:

   • Drizzle melted butter over the seafood boil.

   • Sprinkle with extra Cajun seasoning and chopped parsley. Serve with lemon wedges.

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Tips for Maximum Flavor

• Shell-on shrimp gives more flavor.

• Boil in batches if your pot isn’t large enough to avoid overcrowding.

• For a spicier kick, add a few dashes of hot sauce or extra cayenne to the boil.

• Serve with garlic bread to soak up the delicious juices.

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If you want, I can also give a one-pot sheet-pan version that’s easier to clean up but still keeps that Cajun flavor. It’s perfect for a casual dinner. Do you want me to share that version too?