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This Seafood Boil recipe has an amazing assortment of your favorite seafood and veggies tossed in a flavorful and aromatic Cajun sauce. It's buttery and garlicky with a hint of tanginess and can be as spicy as you want it to be! It's the perfect dish to serve for family and friends.
A delicious concoction of crabs, shrimp, mussels, and squid rings plus sweet corn and baby potatoes coated with a finger-lickin' good Cajun seasoning! It's the ultimate summer dish full of bold and vibrant flavors. It's easy to make too! Just prep the seafood, bring them to a boil with the veggies, saute, season, and serve.
order:
- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6
Homemade Cajun Seasoning
Though homemade Cajun seasoning is available in the market, I prefer making my own version because it gives me control over the level of spiciness that I want. I used paprika, garlic powder, onion powder, dried oregano, salt, dried thyme, ground black pepper, and cayenne pepper. Just mix them all together and store them in a jar.
Variations and Add-ons
Aside from the marine delights included in this recipe, you can add or sub them with lobsters, crawfish, clams, scallops, and some firm fish meat too. If you want to make it even more substantial, slices of sausages can also be added, you can use any kind of sausage you like. For the veggies, aside from corn and potatoes, you can also add some mushrooms.
Preparation and Cooking Tips
- Use fresh seafood if possible for the best results! Buy them the same day you plan to cook them. But if you really must, frozen seafood can also be used.
- Make sure to follow the steps below when preparing your crab. This method ensures that they do not shed their claws while being cooked. For more tips on choosing the right crab, check out my Crabs in Coconut Milk recipe.
- Check if your potatoes are fully cooked by piercing them with a toothpick or fork. If it slides through easily in the center, then they are good to go.
- Do not overcook your seafood or they will turn rubbery and tough.
- You can opt to remove the shrimp shell before cooking. I like them shell-on as it allows more sauce to cling to them.
- Remove any mussel or clam that did not open up during cooking before serving.
What to serve with Seafood Boil
This dish is actually complete on its own but if you want to add more dishes on the side, here are some ideas:
- cornbread
- garlic bread
- potato salad
- French bread
- roasted vegetable trio - beets, parsnips, and carrots
- grilled corn on the cob
- pan-roasted garlic mushroom and baby potatoes
- baked sweet potato cubes
- garlic knots
Cajun Seafood Boil
Ingredients
- 4-6 small crabs
- 500 grams shrimp
- 500 grams mussels/clams
- 300 grams squid rings/calamari
- 2 pieces lemon 1 cut into 4 wedges and 1 squeezed for the juice
- 2-3 pieces sweet corn each cut across into 4
- 500 grams baby potatoes washed and drained
- 2 sticks butter margarine
- ½ cup vegetable oil
- 2 heads garlic minced
- ½ cup Cajun Seasoning
- 1 tablespoon sugar
- salt to taste
Instructions
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Place the crabs in a basin and cover it with wet cloth. Place it in the freezer for 10-15 minutes. Take them out of the freezer and turn the crab upside down. Peel the triangular cap back and pierce a knife through directly at the tip of the triangle. Remove the triangular cap completely and scrub and rinse the shell.
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Scrub and rinse the mussels/clams and remove the beard if any.
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Cut off the mustache and legs of shrimp if any and rinse.
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Fill a large pot with 6 cups of water and bring it to a rolling boil. Add the baby potatoes and cook for 5 minutes.
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Add the corn, crabs, mussels/clams, shrimp and 4 lemon wedges,. Add a tablespoon of salt . Cover and cook for another 3 minutes or until all shellfish turn red/orange. Remove the crabs, shrimp, and mussels/clams, and corn from the water. Check if potatoes are cooked through by poking a toothpick through the center and it should go through easily. If not cook them further then remove from water.
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While seafood is cooking, in a large, deep pan or pot, heat the oil and butter over medium heat. Add the minced garlic and cook just until limp and aromatic. Don’t let the garlic brown.
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Add the cajun seasoning, lemon juice, and sugar and stir well. Cook for 2 minutes. Add the squid rings and cook for a minute then add the rest of the seafood, lemon wedges, corn and potatoes. Season with salt if needed. Cook for a minute more then turn off the heat.
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Transfer to a large serving container or serve directly on top of rice, boodle-fight style.
