Here’s a recipe for a Southern-Style Spicy Seafood Boil Bowl, featuring bold Cajun spices, succulent seafood, and hearty sides like corn and potatoes. It’s a rich, flavorful dish that brings the essence of a Gulf Coast boil to your kitchen.
🍤 Southern-Style Spicy Seafood Boil Bowl
🔥 Serves: 4-6 | ⏱️ Time: 45-60 minutes
🧂 Ingredients
For the Boil:
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4 quarts (16 cups) water
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1 large onion, quartered
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1 lemon, halved
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1 head garlic, halved crosswise
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2–3 tablespoons Cajun seasoning (store-bought or homemade; see below)
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1 tablespoon Old Bay seasoning
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1 tablespoon paprika (preferably smoked)
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1 teaspoon cayenne pepper (adjust to taste)
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2 tablespoons kosher salt
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1 tablespoon black peppercorns
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2–3 bay leaves
Seafood and Sides:
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1 pound large shrimp (shell-on, deveined)
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1 pound snow crab legs or king crab (optional but classic)
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1 pound mussels or clams, scrubbed and debearded
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1 pound andouille sausage, sliced into 1-inch pieces
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1 pound baby red potatoes, halved
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3 ears corn, cut into halves or thirds
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1 stick (½ cup) unsalted butter, melted
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Fresh parsley, chopped (for garnish)
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Lemon wedges, for serving
Optional Add-ins:
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Lobster tails
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Crawfish
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Green beans
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Sliced okra
🧄 Homemade Cajun Seasoning (optional)
Mix and store in a jar:
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2 tbsp paprika (smoked or regular)
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tbsp dried oregano
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1 tbsp dried thyme
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1 tbsp black pepper
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1 tsp cayenne pepper (adjust for heat)
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1 tsp salt
🍲 Instructions
1. Prepare the Boil Base
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In a large stockpot, add water, onion, garlic, lemon halves (squeeze in juice first), bay leaves, salt, peppercorns, Cajun seasoning, Old Bay, paprika, and cayenne.
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Bring to a rolling boil over high heat. Let it boil for 10–15 minutes to infuse the flavors.
2. Cook the Potatoes and Sausage
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Add the baby potatoes to the seasoned boil and cook for 10 minutes.
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Then add the sausage slices and cook another 5 minutes.
3. Add the Corn
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Add the corn pieces and cook for 5–7 minutes, until corn is tender and potatoes are fork-tender.
4. Add the Seafood
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Add crab legs and mussels first (they take longer), cook for 5 minutes.
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Add shrimp last, and cook for 2–3 minutes, just until pink and opaque.
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Discard any mussels that do not open.
5. Drain and Toss
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Use a slotted spoon or large strainer to transfer all the ingredients to a large bowl or platter.
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Drizzle with melted butter and sprinkle extra Cajun seasoning or Old Bay on top.
🥣 To Serve as a Bowl
In individual bowls:
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Spoon in a portion of potatoes, corn, and sausage.
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Top with a mix of seafood (shrimp, crab, mussels).
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Drizzle with more garlic butter (see quick recipe below).
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Garnish with fresh parsley and lemon wedges.
🧈 Quick Garlic Butter (Optional, but Amazing)
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Melt ½ cup butter in a small pan.
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Add 4 cloves garlic, finely minced.
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Sauté until fragrant (1-2 minutes).
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Add a pinch of Cajun seasoning or chili flakes.
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Optional: squeeze in a little lemon juice.
Drizzle this over the boil before serving or serve it on the side for dipping.
🔥 Tips for Success
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Don’t overcook the seafood—add it last!
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Keep shells on the shrimp for extra flavor.
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Use a seafood boil bag or cheesecloth to hold spices if you prefer less cleanup.
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Serve with crusty bread or rice to soak up the juices.
🧼 Cleanup Tip:
Line your table or serving tray with parchment paper or butcher paper for easy cleanup if serving family-style.