Cajun Seafood Boil Recipe

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Last Updated on May 2, 2025 by Toya

This is the best cajun seafood boil recipe you can make in less than an hour! It’s loaded with the tastiest shrimp, andouille sausage, clams, crawfish, lobster tails, corn, potatoes and you can even add some eggs, that are cooked in a flavorful cajun broth and served with a finger licking cajun butter sauce!

This recipe is perfect for a quick dinner, for serving a crowd or for days when you want something a little more interesting on the menu. This easy cajun seafood boil is one of my go-to seafood boil recipes because it tastes amazing, but also because its so easy to just throw everything in one pot! Plus, clean up is so much easier that way.

If you want to see how to make this recipe, then follow my step-by-step guide to make this mouthwatering seafood boil with the bold flavors of Cajun seasoning!

🌶️ Homemade Cajun Seasoning (Optional but Recommended)

Want to control the heat and flavor in your boil? Try this easy Cajun seasoning mix you can make in minutes. The recipe below makes ¾ cup of Cajun seasoning — the perfect amount for this Cajun seafood boil recipe.

• 4.5 tbsp paprika
• 3 tbsp garlic powder
• 3 tbsp onion powder
• 3 tbsp salt
• 1.5 tbsp white pepper
• 1.5 tbsp black pepper
• 1.5 tbsp oregano
• 1.5 tbsp thyme
• 0.75 tbsp cayenne pepper (adjust to your liking)

Ingredients Needed

For the Cajun Seafood Boil

• 6 lobster tails 
• 6 ears of sweet corn
• ¼ – ½ cup Cajun Seasoning
• 1 large onion, pealed & chopped into 6 pieces
• 1 pound clams
• 1 pound jumbo shrimp
• 1 pound crawfish
• 1 pound andouille sausage, cut into 1 inch pieces
• 1 pound baby potatoes
• 1 lemon, cut into wedges (optional)
• 5 garlic cloves, smashed
• 4 bay leaves
• Salt, to taste (optional)

For the Cajun Butter Sauce

• 1 cup unsalted butter
• 10 cloves of garlic
• ¼ cup Cajun Seasoning 
• 1 chopped onions (add more if you want a thicker sauce)
• 2 tablespoons lemon juice 
• 2 teaspoon cayenne pepper (optional)
• 1 – 1 ½ cup reserved seafood boil broth (optional)
• Cilantro or parsley to garnish
• Salt, to taste

What You Need to Make this Cajun Seafood Boil Recipe

• Large Stock pot Or Dutch Oven – This recipe works best with a high-quality large stock pot. I swear by this one I got from Amazon — it’s deep, heavy-duty, roomy, and has lasted me years.
• Large Colander – To make this recipe, I also used this colander with handles I always recommend for draining hot food securely.
• Measuring cups & spoons – I found my favorite measuring cups and spoons set on Amazon, and I use them for basically everything!
• Garlic Press – I use this garlic press from Amazon to preserve my sanity because I hate mincing garlic cloves.
• Small Saucepan -Any small sauce pan will do. You need one to make the butter sauce (if using.)
• Spoon – Needed to stir the ingredients to make the sauce
• Sharp Knife – Needed to chop onions, parsley, sausages and corn.
• Mixing Bowls (various sizes) OR a Sheet Pan – To place washed/prepared ingredients before they’re cooked. 

How to Make a Cajun Seafood Boil

1. Start by filling a large stock pot (like the one I use from Amazon) about ¾ full — that’s around 28 to 36 cups of water — and bring it to a boil.

I typically use a 12-quart stock pot for most of my seafood boil recipes because it’s the perfect size to handle all the ingredients without overcrowding.

If you’re using a smaller pot, like a 6-quart Dutch oven for example, you only need around 18 cups of water, but be aware that it might be a bit cramped for all the ingredients. For best results and a more manageable cooking process, I highly recommend going with a larger stock pot for this recipe. Or, cooking the food in batches.

Then add the bay leaves, cajun seasoning, smashed garlic cloves, and onions. Optionally, you can place the lemon wedges (or squeezed lemon juice) into the boiling water, then let the water boil for about 5 more minutes.

Next, add the cleaned potatoes to the pot and cook for 8 minutes.

Then add the lobster tails to the pot and cook for 5 minutes.

Next, add the cleaned clams and corn, and cook for 5 minutes.

Lastly, add the shrimp and crawfish and cook for 3–4 minutes, or until they’re pink.

Drain the seafood boil using a large colander with handles, then set the seafood aside while you work on the sauce.

Making the Cajun Butter Sauce

Start by prepping the ingredients. You need to mince the garlic (or use a garlic press for ease) and chop them onion. Also, chop up the fresh cilantro or parsley leaves.

Then add the butter to a small sauce pan, and place on a stove on medium heat to melt. About 1 – 2 minutes. 

Then add the minced garlic and chopped onion to the melted butter and cook for 3 minutes. Make sure to stir frequently to prevent burning.

Next, add the cajun seasoning mix and the extra cayenne pepper, if you’re using extra. Also, add some salt to taste.

Mix well, and simmer on low for an additional 3–5 minutes. Once done, you can remove the butter sauce from the heat.

Pour the cajun dipping sauce over the cajun seafood boil to coat (do so inside of the stock pot or dutch oven, or on a sheet pan), toss with some tongs and enjoy!

Alternatively, you can sprinkle some extra cajun seasoning on top of you cooked seafood boil and serve the butter sauce on the size as a dipping sauce.

Tips for Making Cajun Seafood Boil

➤ You should ensure you select fresh seafood for the best flavor. The fresher the seafood, the tastier the meal will be!

➤ It’s best to use a large pot for easier cooking. If possible, go for a 9-12 quart stockpot or a Dutch oven — the largest size you can get. Trying to use a small 2.5-quart pot will make the process much more difficult. While a large stockpot or Dutch oven might seem pricey, if you plan on making seafood boils frequently during the spring or summer, it’s a worthwhile investment.

➤ You can squeeze some fresh citrus like lemons, limes or even oranges into the boiling water for a brighter and zestier flavor. You can also throw in the citrus halves or wedges into the post of boiling water. Citrus goes so well with seafood so it’ll make the overall dish better!

➤ Control the spiciness of your cajun-style seafood boil by adjusting the amount of cayenne pepper you add to the cajun butter sauce. If you like your food hot, increase the cayenne pepper some.

➤ It is important to cook the ingredients in layers, starting with the ones that take the longest to cook. For example, start with potatoes, followed by sausage and corn, and then add the seafood last to prevent overcooking.

➤ Pay attention to the cooking times for each ingredient. Overcooked seafood can become rubbery, so it’s important to time everything well.

➤ Once the seafood boil is cooked, drain the water with a large colander and toss the ingredients with melted butter and cajun seasoning, or, toss with my mouthwatering cajun butter sauce. This finishing touch adds richness and so much extra flavor to the meal!

Note: If you only have a 5-quart or 6-quart colander, you’ll need to drain the seafood in two batches to avoid spills or overloading. If you have a 8-quart or larger colander, then you can drain in one go!

How to Serve

For a fun and traditional presentation, spread newspapers over a table and dump the drained seafood boil onto it. This makes cleanup super easy, and it makes for a casual, more communal experience.

You can also just dish the seafood boil out onto individual plates or bowls for each person. Or you can place the food onto a large platter or sheet pan.

What to Serve with Cajun Seafood Boil

My Cajun seafood boil can be served as is. It is deliocus and filling just the way it is! However, this dish also pairs well with so many other sides such as:

• Cornbread: Cornbread is a classic side for seafood boils.
• Coleslaw: If you want to serve something a little different, a cool and crisp coleslaw is a refreshing contrast to the heat of the Cajun spices.
• Garlic Bread: Garlic bread or a baguette is perfect for soaking up the flavorful juices and sauces from the seafood boil.
• Mixed Green Salad: A light salad with a zesty vinaigrette is a great way to add some refreshing flavors and some contrast to the richness of the seafood boil and sauce.
• Fresh Fruit: Serve fresh fruit like watermelon or pineapple for a refreshing element.
• Beer or Iced Tea: For beverages, you cannot go wrong if you serve some cold beer or sweet iced tea to balance the heat of the Cajun spices.
• Lemon Wedges: Provide lemon wedges to squeeze over their seafood for some additional citrus flavors.

This Cajun boil is always a hit—especially when you’re cooking for a crowd. The tender seafood, buttery potatoes, juicy sausage, and sweet corn are so delicious, you’ll want to make this all the time!