How to Make a Seafood Boil
There’s nothing quite like a seafood boil—a hands-on, flavor-packed feast that brings people together around the table (or newspaper-covered patio table, if you’re going traditional). Whether you’re celebrating summer, planning a special dinner, or just craving bold, buttery seafood flavors, a boil is a crowd-pleasing dish that’s easier to pull off than you might think.
Types of Seafood Boils
Choose your style based on the seafood available and your desired heat level!
Louisiana Cajun Boil
Spicy and bold, this version uses crawfish, shrimp, sausage, corn, and baby potatoes, often seasoned with Cajun spices, bay leaves, and hot sauce. Usually served drenched in butter and garlic sauce after boiling.
Low Country Boil (Carolina Style)
A milder, family-style version with shrimp, corn, kielbasa, and potatoes. Often boiled with Old Bay seasoning and served with cocktail sauce or melted butter.
New England Clambake:
Includes clams, lobster, corn, and potatoes—sometimes even cooked over hot stones at the beach. It’s typically lighter on spice and served with drawn butter and lemon.
Ingredients You’ll Need
While boils can be customized, here’s a basic ingredient list for a traditional Cajun-style seafood boil:
- 1–2 lbs shrimp (shell-on or peeled)
- 1–2 lbs crab legs or crawfish
- 1 lb mussels or clams (optional)
- 1 lb smoked sausage (sliced)
- 1 lb baby potatoes
- 3–4 ears of corn, halved
- 1–2 lemons, halved
- 1–2 onions, quartered
- Garlic (whole cloves or smashed)
- Seasoning: Old Bay, Cajun seasoning, bay leaves, paprika, cayenne, salt
How To Make Seafood Boil Sauce
The real magic? The sauce. While the boil infuses flavor, tossing everything in a buttery, garlicky, spicy sauce takes it to the next level.
Easy Cajun Butter Sauce
- 1 cup unsalted butter
- 6–8 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp lemon juice
- Optional: hot sauce or cayenne for extra heat
Melt the butter, then sauté garlic until fragrant. Stir in spices and lemon juice. Simmer for a few minutes and drizzle generously over the seafood once cooked.
How to Cook a Seafood Boil
Boil the water
In a large stockpot, fill with water and add seasonings, lemons, onions, and garlic. Bring to a boil.
Add baby potatoes
They take the longest to cook—boil for about 10–15 minutes depending on size.
Add sausage and corn
Simmer for another 5–7 minutes.
Add seafood
Shrimp, crab legs, and shellfish cook quickly. Boil for 3–5 minutes until shrimp turn pink and shellfish open.
Drain and toss in sauce
Once everything is cooked, drain the pot and transfer the mix to a large bowl, roasting pan, or directly onto parchment or newspaper. Toss with the butter sauce and serve!
Tips for Perfect Baby Potatoes in a Boil
Choose small, waxy potatoes: Baby potatoes hold their shape and absorb flavor beautifully.
Parboil if needed: If your seafood cooks fast (like just shrimp), consider parboiling potatoes separately to make sure they’re tender.
Score or slightly smash them after cooking: For extra flavor, lightly crush the potatoes before tossing in sauce so they soak it all up.
Leave the skins on: They add texture and nutrients and help the potatoes hold up during boiling.
How to Serve a Seafood Boil
This is where it gets fun:
Dump-and-eat style:
Line your table with newspaper or butcher paper. Pour the boil out and let everyone dig in.
Serve in large platters or trays:
Tossed in sauce and garnished with lemon wedges and fresh parsley.
Provide tools and napkins:
Shell crackers, forks, paper towels, and wet wipes are essential!
Side sauces:
Cocktail sauce, garlic butter, lemon wedges, and hot sauce keep everyone happy.
A seafood boil is more than a meal—it’s an experience. Whether you’re cooking for a backyard crowd or a cozy dinner for two, you can customize your boil with your favorite seafood, spice level, and sauce. And don’t forget those baby potatoes—they might just be the surprise favorite on the table.
Here are a few of our favorite variations:
Low Country Boil
New England Clambake
Northern Whitefish Boil
Spicy Cajun Seafood Boil
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