Spicy Cajun Seafood Boil with Corn and Sausage

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A flavorful seafood boil featuring shrimp, crab, and andouille sausage simmered in a spicy Cajun broth with corn on the cob. This American-inspired seafood recipe, ready in about 45 minutes, pairs large shrimp, peeled and deveined, crab legs, baby red potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb crab legs
• 12 oz andouille sausage, sliced into 1-inch pieces
• 1 lb baby red potatoes
• 2 ears corn on the cob, cut into thirds
• 6 quarts water
• 1/4 cup Old Bay seasoning
• 2 tbsp cajun seasoning
• 4 garlic cloves, smashed
• 1 lemon, quartered
• 3 bay leaves
• 6 tbsp unsalted butter, melted
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: In a large stockpot, bring 6 quarts of water to a boil; add 1/4 cup Old Bay seasoning, 2 tbsp Cajun seasoning, 4 smashed garlic cloves, 1 quartered lemon, and 3 bay leaves; boil for 5 minutes to infuse the broth.
2. Step 2: Add 1 lb baby red potatoes and cook for 10 minutes until just tender.
3. Step 3: Add 12 oz sliced andouille sausage and 2 ears of corn cut into thirds; cook for an additional 5 minutes to heat through.
4. Step 4: Add 1 lb large peeled and deveined shrimp and 1 lb crab legs; cook for 5-6 minutes until shrimp turn pink and crab is heated through.
5. Step 5: Drain all contents in a colander and transfer to a large serving platter or newspaper-lined table.
6. Step 6: Drizzle 6 tbsp melted unsalted butter over the seafood boil and sprinkle with 1/4 cup chopped fresh parsley; serve immediately for a spicy, communal feast.