Description
A delicious and hearty seafood boil featuring king crab legs, jumbo shrimp, lobster tails, andouille sausage, potatoes, corn, and mushrooms, all cooked together in a flavorful Cajun-spiced broth and served with a buttery parsley sauce. Perfect for gatherings and seafood lovers seeking a crowd-pleasing dish.
Ingredients
Scale
Seafood
- 6 king crab legs (about 2 pounds), thawed if frozen
- 2 pounds unpeeled raw jumbo shrimp, thawed if frozen
- 3 (8-ounce) lobster tails, thawed if frozen
Vegetables and Aromatics
- 1 medium yellow onion, quartered
- 2 heads garlic, halved crosswise
- 1 pound baby red potatoes (6 to 8), halved
- 3 ears corn, cut crosswise into 3-inch pieces
- 8 ounces mushrooms (optional)
- 1/4 cup finely chopped fresh parsley (from 8 to 10 sprigs)
- 2 medium lemons, halved crosswise
Meat and Seasoning
- 14 ounces andouille sausage, sliced crosswise into 2-inch pieces
- 1/2 cup plus 1 tablespoon Cajun or Old Bay seasoning, divided
Other
- 3 tablespoons olive oil or neutral cooking oil
- 4 quarts water
- 4 tablespoons (1/2 stick) salted butter
- Tabasco sauce, for serving (optional)
Instructions
- Prepare Seafood: Thaw king crab legs, jumbo shrimp, and lobster tails in the refrigerator for about 36 hours if frozen. Rinse all seafood in cold water and drain. Cut lobster tails in half lengthwise through the shell for easier eating.
- Sauté Aromatics and Andouille Sausage: Heat olive oil in a large (7-quart or more) pot over medium heat until shimmering. Add quartered onion, halved garlic heads (cut side down), and sliced andouille sausage. Sauté for about 3 minutes until onions soften and garlic turns golden brown, releasing rich flavors.
- Bring Broth to Boil: Add 4 quarts water to the pot, increase heat to high, and cover. Bring the mixture to a rolling boil, which should take about 10 to 15 minutes.
- Cook Vegetables: Add halved baby red potatoes, cut corn, and 1/2 cup of Cajun or Old Bay seasoning to the boiling water. Stir to combine, cover, and let the water return to a boil. Uncover, add mushrooms if using, and simmer adjusting heat to maintain a gentle boil until potatoes are fork tender, roughly 10 to 12 minutes.
- Cook Seafood in Residual Heat: Add crab legs, lobster, and shrimp to the pot. Stir to combine, then turn off the heat, cover, and let the seafood gently cook in the residual heat for 3 minutes to preserve tenderness and flavor.
- Drain and Arrange: Uncover, reserve 2 cups of the cooking liquid, then drain the seafood and vegetables. Transfer everything onto baking sheets or a newspaper-lined table for a rustic presentation.
- Make Sauce and Serve: In the reserved cooking liquid, melt salted butter and stir in finely chopped parsley. Pour half of this buttery parsley sauce over the seafood and vegetables. Squeeze fresh lemon juice over everything, sprinkle the remaining tablespoon of Cajun or Old Bay seasoning, and serve the rest of the sauce on the side along with optional Tabasco sauce for an extra kick.
Notes
- This flavorful mix of seafood, sausage, and vegetables makes for a guaranteed crowd-pleaser at any gathering.
- Cooking the seafood in residual heat helps prevent overcooking and keeps it tender.
- You can adjust the level of seasoning to your taste, adding more Cajun or Old Bay seasoning or Tabasco for heat.
- Serving on newspaper or large platters enhances the casual, festive feel of the meal.
- Feel free to add other seafood like clams or mussels for variation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 850
- Sugar: 6.7 g
- Sodium: 2620.7 mg
- Fat: 37.8 g
- Saturated Fat: 12.8 g
- Unsaturated Fat: 25.0 g
- Trans Fat: 0 g
- Carbohydrates: 38.7 g
- Fiber: 5.0 g
- Protein: 91.3 g
- Cholesterol: 350 mg
