Ingredients & Substitutions
Here I explain the best seafood boil ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Seafood – It wouldn’t be a Cajun seafood boil without the seafood! I used fresh clams, lobster tails, and large shrimp this time, but sometimes swap the lobster with snow crab legs. You can also add scallops, mussels, or crawfish. Andouille Sausage – For a smoky, spicy kick. If you prefer a milder option, you can substitute it with smoked sausage or kielbasa. Vegetables – To make it similar to the restaurant version, I used mini red potatoes and corn on the cob. Some seafood boil recipes add celery, carrots, cabbage, or bell peppers. Just choose hearty veggies that can withstand boiling. Aromatics – For all the flavor! Cut an onion into wedges (any kind of onion works) and smash your garlic cloves. Seasonings – I make my homemade Cajun Seasoning with paprika, garlic powder, salt, oregano, thyme, onion powder, cayenne pepper, and red pepper flakes. Old Bay seasoning makes a good milder substitute. You’ll need additional salt either way, but with Old Bay I recommend using 1-2 teaspoons less, since it’s saltier to begin with. You can also just add a couple bay leaves if you want to stick with the Cajun seasoning, but I omitted them so that the ingredient list didn’t get too long. Lemons – Both the lemon juice and peels help flavor the broth, so grab fresh lemons. Water – To fill the pot. Salted Butter – We’ll combine it with the broth and pour over the Cajun seafood boil. If you only have unsalted butter, just add a pinch of salt to it after melting.
How To Make A Seafood Boil
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the fridge for up to 2-3 days. But when I know we won’t eat such a large batch, I cut the recipe in half. Meal prep: You can prep ahead of time by chopping vegetables, slicing the sausage, peeling the shrimp, and mixing the spices. Reheat: The key is to reheat low and slow, to prevent the seafood boil from drying out or overcooking. I like to do it in a covered large pot over low heat, with a little extra water, but you can also pop it in the oven at 350 degrees F for 10-15 minutes. Freeze: I don’t love freezing this dish since its components are fairly pricy and it tastes better fresh, but you certainly can, for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
What I love most about this Cajun seafood boil recipe is that it makes a complete meal on its own! It’s very rich, though, so I like to balance it with a light arugula salad or some sauteed cabbage on the side. If you like extra heat, a drizzle of hot sauce pairs nicely.
More Seafood Recipes
Ready for more easy seafood that looks impressive? Try some of my other recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email. I’m so grateful for that trip, not only because it prompted me to make this dish — and made me realize I like Cajun food, ha! — but also because it was one of several trips in the next few years that prompted us to move to Florida. We fell in love with the warm weather and endless activities to do. What foods did you not know you liked and were pleasantly surprised when you tried them?
