Seafood Boil at Home: 17 Cajun Butter Feasts That Cost Less Than the Restaurant

A seafood boil at home starts with the table. Spread paper down, tip the pot over the middle and let everyone reach in. No plates, no fuss, just shrimp, corn, potatoes and sausage shining with garlic butter. This one-pot feast is all over social media right now, and one Cajun butter boil video passed 3 million views in a single day. It is also a smart plan for Christmas Eve or New Year’s Eve, because a restaurant boil for a family can cost a small fortune. Below you will find the classic, plus easy oven, slow cooker and crab leg versions, with the cooking order that keeps everything tender. A quick safety note: shellfish allergies are common, so ask your guests first, and cook shrimp until it is pink and opaque. Grab the paper towels..

Classic Cajun Seafood Boil With Garlic Butter Sauce

This is the seafood boil everyone is filming right now, and the secret is the order. Potatoes go in first because they take longest, then corn and sausage, and the seafood goes in last for just a few minutes. Then the entire pot gets a glossy bath of Cajun garlic butter. Make a big batch of sauce, because people will dip everything in it. Tell us: do you eat yours with your hands or a fork? Be honest..

You will need: 2 lbs baby red potatoes, 4 ears corn cut in half, 1 lb smoked sausage in coins, 2 lbs unpeeled shrimp, 2 lbs snow crab legs, 1 head garlic, 1/2 cup Cajun seasoning, 2 lemons, 1 cup butter, parsley.

How to make it: Fill a big pot with water, half the Cajun seasoning, the halved garlic head and 2 halved lemons, and bring it to a boil. Add potatoes and cook 10 minutes. Add corn and sausage for 7 minutes. Add crab legs for 4 minutes, then shrimp for 2 to 3 minutes until pink and opaque. Drain well. Melt butter with minced garlic and the rest of the seasoning, pour it over everything and toss.

Lowcountry Seafood Boil (Frogmore Stew)

Before the Cajun butter boils went viral, South Carolina families were already doing this. A Lowcountry boil, also called Frogmore stew after a small community on St. Helena Island, is simpler: shrimp, smoked sausage, corn and potatoes in a well seasoned broth, with no heavy sauce. It is mild enough for kids and grandparents, and it feeds a crowd for less. For a classic version with hundreds of reviews, see this Low Country Boil recipe from Allrecipes.

You will need: 3 lbs small red potatoes, 2 lbs smoked sausage, 6 ears corn halved, 3 lbs large shrimp, 1/3 cup seafood seasoning, 2 lemons, cocktail sauce and melted butter for serving.

How to make it: Bring a big pot of water with the seasoning and lemons to a boil. Add potatoes for 12 minutes. Add sausage and corn for 8 minutes. Turn off the heat, add the shrimp and let them sit 3 to 4 minutes until pink and opaque. Drain and pour onto a paper covered table.

Louisiana Crawfish Boil

In Louisiana, a crawfish boil is a party, not a recipe. Someone stands over the big pot outside, and then everything gets dumped onto a long table while everyone cheers. The spice is bold, so keep cold drinks and plenty of corn nearby. One food safety tip from old boil masters: rinse live crawfish well and throw out any that are already dead before cooking. Have you ever been to a real crawfish boil?

You will need: 10 lbs live crawfish, 1 cup Cajun crawfish boil seasoning, 3 lbs small potatoes, 8 ears corn halved, 2 lbs andouille sausage, 2 heads garlic, 4 lemons, 2 onions.

How to make it: Rinse crawfish in cold water several times. Boil a very large pot of water with the seasoning, garlic, lemons and onions. Add potatoes for 15 minutes, then corn and sausage for 5 minutes. Add crawfish, boil 3 minutes, turn off the heat and let them soak 15 to 20 minutes. Drain and serve.

Lazy Sheet Pan Seafood Boil in the Oven

No giant pot? This lazy oven shrimp boil gives you the same seafood boil flavor with a sheet pan and a hot oven. Roast the potatoes first, then add the rest so the shrimp stays juicy. It is a big hit on social media for busy parents, and cleanup is one pan. Squeeze lemon over the top right before serving.

You will need: 1 1/2 lbs baby potatoes halved, 3 ears corn cut in thirds, 12 oz smoked sausage sliced, 1 1/2 lbs large shrimp, 6 tbsp melted butter, 4 garlic cloves minced, 1 tbsp Cajun seasoning, 1 lemon.

How to make it: Heat the oven to 425 F. Toss potatoes with half the butter and seasoning and roast 20 minutes. Add corn and sausage and roast 10 minutes. Add shrimp, the rest of the butter, garlic and seasoning, and roast 6 to 8 minutes until the shrimp is pink and opaque.

Griddle Seafood Boil With Shrimp and Corn

Here is a fun twist for game day or a backyard night: cook the boil on a flat top griddle. Boil the corn and potatoes first so they are tender, then sear everything with shrimp and peppers until the edges get a little color. You get smoky flavor plus all the seafood boil seasoning. Would you try this, or are you team classic pot?

You will need: 1 lb baby potatoes, 3 ears corn halved, 1 1/2 lbs peeled shrimp, 1 bell pepper and 1 onion sliced, 4 tbsp butter, 3 garlic cloves, 2 tsp Cajun seasoning, 1 lemon.

How to make it: Boil potatoes 12 minutes and corn 5 minutes, then drain. Heat a griddle with a little oil. Cook peppers and onion 4 minutes. Add potatoes and corn and brown 4 minutes. Add shrimp and cook 2 to 3 minutes per side until pink and opaque. Toss with garlic butter and seasoning.

Seafood Boil in a Bag

This is the takeout style seafood boil, made at home. Everything gets cooked, then shaken in a large food-safe bag with the hot butter sauce so every potato and crab leg is coated. Pour it onto a platter or eat it right from the bag at the table. Use a heavy oven bag or a big bowl with a lid, never a thin trash bag. It is messy in the best way.

You will need: 2 lbs cooked crab clusters, 1 lb shrimp, 1 lb baby potatoes, 3 ears corn halved, 12 oz sausage, 1 cup butter, 8 garlic cloves minced, 2 tbsp Cajun seasoning, 1 tsp lemon pepper, 1 tsp paprika.

How to make it: Boil potatoes, then corn and sausage, then crab and shrimp until hot and opaque, and drain. Melt butter, cook garlic 1 minute, then stir in Cajun seasoning, lemon pepper and paprika. Put everything in a large food-safe oven bag or covered bowl, pour in the sauce, close and shake gently.

Snow Crab Legs With Garlic Butter

Snow crab legs feel fancy, but most of them are sold already cooked and frozen, so you are really just heating them. That makes them a great Christmas Eve treat. Steam them instead of boiling for longer, so the meat stays sweet and does not get watery. Give everyone a small cup of warm garlic butter and some kitchen shears. Do you break them by hand or cut them?

You will need: 3 lbs frozen cooked snow crab clusters, 1/2 cup butter, 3 garlic cloves minced, 1/2 tsp Cajun seasoning, 1 lemon, parsley.

How to make it: Thaw crab legs overnight in the fridge. Set a steamer basket over 2 inches of boiling water. Steam the crab 5 to 6 minutes until hot all the way through. Melt butter with garlic and seasoning for 2 minutes. Serve with lemon wedges and the butter for dipping.

King Crab Legs for Christmas Eve

King crab is the big splurge of the seafood boil world, so this is one for special nights. The legs are thick and meaty, and one leg can feel like a meal. Like snow crab, king crab is usually sold precooked, so gentle heat is all you need. Split the shell down one side with kitchen shears before serving, and your guests will thank you.

You will need: 2 to 3 lbs frozen cooked king crab legs, 6 tbsp butter, 2 garlic cloves, 1 lemon, 1 tsp chopped parsley, pinch of Cajun seasoning.

How to make it: Thaw the legs in the fridge overnight. Heat the oven to 400 F. Lay legs on a sheet pan, add 1/4 cup water and cover tightly with foil. Bake 8 to 10 minutes until hot. Melt butter with garlic and seasoning. Split the shells with shears and serve with lemon and butter.

Lobster and Shrimp Seafood Boil for New Year’s Eve

Want a New Year’s Eve dinner that feels like a celebration? Add lobster tails to your seafood boil. Tails cook fast, so they go in near the end with the shrimp. Butterfly them after cooking and brush with garlic butter. It costs more than a shrimp boil, but still far less than ordering lobster out for everyone at the table. Quick poll: A) lobster, B) crab legs, or C) shrimp. Which one do you grab first?

You will need: 4 lobster tails, 1 1/2 lbs shrimp, 1 1/2 lbs baby potatoes, 4 ears corn halved, 2 tbsp seafood seasoning, 1 lemon, 1/2 cup butter, 3 garlic cloves.

How to make it: Boil water with seasoning and lemon. Cook potatoes 12 minutes, then corn 6 minutes. Add lobster tails and cook about 1 minute per ounce until the meat is white and firm. Add shrimp for the last 2 to 3 minutes. Drain and brush everything with melted garlic butter.

The Viral Cabbage Boil

This one surprised a lot of people online. Cabbage wedges go into the pot with sausage and potatoes and soak up all that Cajun butter, so they taste almost like the seafood. It is cheap, filling and a nice way to stretch a smaller amount of shrimp for a big family. Even people who say they do not like cabbage go back for seconds.

You will need: 1 head green cabbage cut in wedges, 1 lb smoked sausage, 1 lb baby potatoes, 2 ears corn halved, 1 lb shrimp, 1/2 cup butter, 4 garlic cloves, 1 1/2 tbsp Cajun seasoning, 2 cups chicken or seafood stock.

How to make it: In a big pot, melt butter with garlic and seasoning. Add stock, potatoes and sausage and simmer covered 10 minutes. Nestle in cabbage wedges and corn and cook covered 12 to 15 minutes until tender. Add shrimp for the last 3 minutes until pink and opaque. Spoon the buttery broth over everything.

Slow Cooker Seafood Boil With Shrimp

If you are hosting and want your stove free, the slow cooker can do most of the work. The potatoes, corn and sausage cook low all afternoon in seasoned stock, and the shrimp go in at the very end so they do not turn rubbery. It is perfect for a family movie night or a holiday open house where people eat whenever they come in.

You will need: 1 1/2 lbs baby potatoes, 3 ears corn cut in thirds, 12 oz smoked sausage, 1 onion, 4 garlic cloves, 4 cups chicken or seafood stock, 2 tbsp seafood seasoning, 1 1/2 lbs shrimp, 4 tbsp butter, 1 lemon.

How to make it: Put potatoes, corn, sausage, onion, garlic, stock and seasoning in the slow cooker. Cook on high 3 to 4 hours or low 6 hours until the potatoes are tender. Stir in shrimp, cover and cook on high 10 to 15 minutes until pink and opaque. Drain, add butter and lemon.

Maryland Style Steamed Crabs

In Maryland, crabs are not boiled. They are steamed in a pot with a little water and vinegar, under a thick coat of red crab seasoning. Then the paper goes down, the mallets come out and the picking can take hours. Food safety matters here: cook only crabs that are alive and lively, and steam until the shells are bright orange all over.

You will need: 1 to 2 dozen live blue crabs, 1 cup water, 1 cup white vinegar, 1/2 cup Chesapeake style crab seasoning, 2 tbsp kosher salt, melted butter and vinegar for dipping.

How to make it: Add water and vinegar to a large pot with a raised steamer rack and bring to a boil. Layer the crabs, sprinkling seasoning and salt over each layer. Cover tightly and steam 20 to 30 minutes until the shells are bright orange. Serve hot with butter or vinegar.

New England Clambake in a Pot

A true clambake is cooked on a beach, but you can get the same flavor in one big pot at home. Clams, potatoes and corn steam together, and the broth at the bottom is so good you will want bread to dip in it. A must-know safety tip: scrub the clams, throw out any with cracked shells before cooking, and discard any that stay closed after cooking.

You will need: 3 lbs littleneck clams, 1 lb baby potatoes, 3 ears corn halved, 1 lb smoked sausage, 1 onion, 3 cups chicken or seafood stock, 4 tbsp butter, parsley, lemon, crusty bread.

How to make it: Soak clams in cold salted water 20 minutes and scrub. In a big pot, simmer potatoes, onion and sausage in stock, covered, 12 minutes. Add corn for 5 minutes. Add clams, cover and steam 6 to 8 minutes until they open. Stir in butter and parsley and serve with bread.

The Cajun Garlic Butter Sauce That Makes a Seafood Boil

Here is the honest truth: the butter sauce is the reason people love a seafood boil. Crab legs, mussels, shrimp and corn are all great, but this sauce ties them together. Make it while the pot boils, and keep extra in a jar for dipping. You can make it milder for kids by cutting the cayenne. Which do you like best: A) mild and lemony, B) medium, or C) extra hot?

You will need: 1 cup butter, 1 head garlic minced, 1 small onion minced, 1 1/2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp lemon pepper, 1/4 to 1 tsp cayenne, 1 tsp brown sugar, juice of 1 lemon.

How to make it: Melt 2 tbsp butter in a pan and cook onion 3 minutes. Add garlic and cook 1 minute. Add the rest of the butter. When it melts, stir in all the seasonings and sugar and cook 2 minutes on low. Add lemon juice and pour it over your seafood boil.

Stovetop Peel and Eat Shrimp Boil

On a busy weeknight, skip the potatoes and sausage and just boil the shrimp. Unpeeled shrimp take about 3 minutes and stay juicier than peeled ones. Drain them, dust with seasoning and put a bowl in the middle of the table. Kids love peeling their own, and it turns a plain Tuesday into a little party. Ice bath or warm and buttery: what is your vote?

You will need: 2 lbs large unpeeled shrimp, 2 tbsp seafood seasoning, 1 lemon, 2 bay leaves, 1 tbsp salt, melted butter or cocktail sauce for serving.

How to make it: Bring a pot of water with seasoning, salt, lemon halves and bay leaves to a boil. Add shrimp and cook 2 to 3 minutes until pink and opaque. Drain. Serve warm with butter, or chill in ice water and serve cold with cocktail sauce. Refrigerate leftovers within 2 hours.

Corn, Potatoes and Easy Sides for Your Boil

Corn and potatoes are not just filler in a seafood boil. They soak up the seasoned water and the butter, and many people fight over them. Round out the table with cornbread, a quick coleslaw or a pan of hush puppies. Keep any cold sides chilled and do not leave seafood out on the table for more than 2 hours, or 1 hour on a very hot day.

You will need: 6 ears corn halved, 2 lbs small red potatoes, 2 tbsp Cajun seasoning, 4 tbsp butter. Quick slaw: 1 bag coleslaw mix, 1/2 cup mayo, 1 tbsp vinegar, 1 tsp sugar, salt and pepper.

How to make it: Boil potatoes in seasoned water 15 minutes, add corn for the last 6 minutes, drain and brush with butter. For the slaw, whisk mayo, vinegar, sugar, salt and pepper, toss with the coleslaw mix and chill 20 minutes before serving.

Seafood Boil Pasta With the Leftover Sauce

Got leftover seafood boil and sauce? Do not throw it out. Pick out the shrimp and crab meat, slice the sausage, cut the corn kernels off the cob, and toss it all with pasta and the extra butter sauce. It might be the best part of the feast. For more easy ideas, try these fast shrimp dinners for busy weeknights.

You will need: 12 oz linguine, 2 cups leftover shrimp, crab and sausage, 1 cup corn kernels, 1/2 cup leftover garlic butter sauce, 1/2 cup heavy cream, 1/4 cup grated Parmesan, parsley.

How to make it: Cook pasta and save 1/2 cup pasta water. Warm the butter sauce and cream in a large pan. Add leftover seafood, sausage and corn and heat 3 to 4 minutes until steaming hot. Toss in pasta, Parmesan and a splash of pasta water. Use leftovers within 2 days of the boil.