Creole Seafood Boil Corn Potatoes (Printable Version)

Zesty seafood andouille boil with corn, potatoes, and bold Creole seasoning simmered to perfection.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, shell-on
02 - 1 lb snow crab legs or king crab legs

→ Sausage

03 - 12 oz andouille sausage, sliced into 1-inch pieces

→ Vegetables

04 - 4 ears corn, husked and cut into thirds
05 - 1.5 lb baby red potatoes, halved
06 - 1 large yellow onion, quartered
07 - 1 lemon, sliced

→ Broth & Seasonings

08 - 12 cups water
09 - 1/2 cup Creole or Cajun seasoning plus extra for serving
10 - 6 cloves garlic, smashed
11 - 3 bay leaves
12 - 2 tbsp kosher salt
13 - 1 tbsp smoked paprika
14 - 1 tsp cayenne pepper

→ Finishing

15 - 1/4 cup unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped

# Method:

01 - Fill a large stockpot with water. Add Creole seasoning, garlic, bay leaves, salt, paprika, cayenne, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes to the boiling broth. Cook for 15 minutes or until just tender.
03 - Add corn and sausage to the pot. Continue cooking for 10 minutes.
04 - Add crab legs and cook for 5 minutes.
05 - Add shrimp and cook until pink and opaque, about 3 to 4 minutes.
06 - Drain the seafood and vegetables and transfer to a large serving platter or spread over newspaper for casual presentation.
07 - Drizzle with melted butter and sprinkle with chopped parsley and extra Creole seasoning if desired. Serve immediately with lemon wedges.

# Chef's Tips:

01 -
  • Feeds a crowd with almost zero effort since everything cooks in one pot
  • The broth infuses every ingredient with layers of spicy, smoky flavor
  • Eating with your hands makes everything taste better and feels like a party
02 -
  • Overcooked shrimp becomes rubbery tragedy so pull them the second they turn pink
  • Let the broth come to a full rolling boil before adding anything or the timing will be off
  • The potatoes need that head start or they'll still be hard when everything else is done
03 -
  • Buy the biggest stockpot you can find because you'll use it for everything from chili to corn on the cob
  • Squeeze the cooked lemon wedges over your portion before eating for an extra hit of brightness

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