This Easy Seafood Boil Recipe brings together lobster tails, jumbo shrimp, andouille sausage, and corn on the cob in a flavor-packed Cajun broth. Finish it with a bright butter-parsley sauce for a memorable, shareable meal.
Fancy (but easy!) Dinner Alert
This seafood boil is a true showstopper that’s also simple to prepare. It’s perfect for gatherings or a special weeknight dinner — dramatic to serve and fun to eat. Follow the steps below for a reliably delicious result, and don’t skip the butter sauce.
In the sections that follow you’ll find the components that make a great seafood boil, a clear step-by-step method, and ideas for side dishes and storage.
Elements of a Seafood Boil
A great seafood boil is built from a few simple categories: seafood and meat, vegetables, a seasoned broth, and a finishing butter sauce. Each element contributes texture and depth so the final platter is balanced and satisfying.
Seafood & Meat
- Jumbo shrimp — deveined, tail-on, shell-on for best flavor
- Fresh lobster tails
- Andouille sausage, sliced
Veggies
- Yukon gold potatoes (red potatoes work too)
- Fresh ears of corn, cut into pieces
- Yellow onion
- Canned diced tomatoes
- Garlic cloves
Seasoning & Broth
- Homemade Cajun seasoning or your preferred blend
- Butter
- Dry white wine
- Beef broth (or seafood broth) to make the cooking liquid
- Ground coriander and garlic powder
- Sliced fresh lemon and salt to taste
Butter Sauce
- Fresh parsley, chopped
- Unsalted butter, melted
- Fresh lemon juice
The Perfect Cajun Seasoning
Use a homemade Cajun blend for the best balance of savory, smoky, and mildly spicy notes. This recipe uses nine simple spices commonly found in a home pantry:
- Smoked paprika
- Garlic powder
- Onion powder
- Chili powder
- Dried oregano
- Cayenne pepper (adjust to taste)
- Brown sugar
- Salt
- Black pepper
What does Cajun seasoning taste like?
Cajun seasoning is savory and slightly smoky with a touch of heat. Blends vary in intensity — this version is milder, so increase the cayenne if you prefer a spicier finish.
Opting for store-bought Cajun seasoning?
- If you use a store-bought blend, be mindful that many commercial mixes are hotter and saltier than homemade blends. Taste and adjust seasoning accordingly.
How Big of a Stockpot Do I Need?
A large stockpot makes this recipe easy to manage. A 12-quart pot gives plenty of room for broth and all the ingredients, but use the largest pot you have so the items cook evenly without overcrowding.
How to Make a Seafood Boil
This method keeps the cooking process straightforward and ensures each ingredient finishes at the right time. Exact ingredient amounts are provided in the recipe section below.
1. Season the shrimp
Rinse shrimp under cold water, pat dry, and place in a bowl. Toss with about 2 tablespoons of Cajun seasoning and let it rest while you prepare the broth. This gives the shrimp flavor without over-salting.
2. Sauté the aromatics and sausage
Melt 4 tablespoons of butter in a large stockpot over medium-high heat. Add diced onion, smashed garlic, 1/2 teaspoon salt, and one sliced andouille sausage. Sauté 3–4 minutes until the bottom of the pot develops a fond — this caramelized layer adds depth to the broth.
3. Deglaze and build the broth
Pour in 1/2 cup dry white wine to deglaze, then add 10–14 cups beef broth (or seafood broth), one 15-oz can diced tomatoes, the remaining Cajun seasoning, 1/8 teaspoon ground coriander, and 1 teaspoon garlic powder. Bring to a boil, then reduce heat and simmer 15–20 minutes to let the flavors marry. After simmering, return to medium-high and add half of a sliced lemon to the pot.
4. Cook the seafood in stages
Cook items in stages so everything reaches the right doneness:
- Add the quartered potatoes and boil 7 minutes.
- Add the lobster tails and boil an additional 4 minutes.
- Add corn pieces and boil 5 more minutes.
- Finally, add the seasoned shrimp and the remaining sliced andouille sausage; boil 3 minutes until shrimp are opaque and firm.
5. Make the butter sauce
While the seafood cooks, chop 1/2 cup fresh parsley and melt 1/4 cup unsalted butter. Combine parsley and butter, then stir in the juice of one large lemon. This bright, buttery sauce ties the whole dish together — do not skip it.
6. Toss and serve
Use a slotted spoon to transfer the seafood, sausage, potatoes, and corn to a large serving dish. Pour the butter-parsley sauce over everything and gently toss to coat. Serve with rice, cornbread, biscuits, or a crisp salad, plus extra melted butter and lemon wedges on the side.
How Long to Boil Seafood
Timing is key to avoid overcooked shellfish. Once the liquid is boiling, follow these approximate times:
Jumbo shrimp: 3 minutes
Lobster tails: 10–12 minutes total (timed here by staging additions)
What to Serve with a Seafood Boil
This boil is delicious on its own, but pairs beautifully with classic Southern sides like red beans and rice, cornbread, or creamy coleslaw. Lighter salads such as arugula or broccoli salad also complement the rich flavors.
How to Store a Seafood Boil
Enjoy this seafood boil fresh for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How long does a seafood boil last?
Stored properly in the fridge, leftovers are good for up to 3 days.
How to reheat a seafood boil
To reheat, spread leftovers in a single layer on a baking sheet and splash with a little water or broth if dry. Cover with foil and warm in a 200°F oven for 10–15 minutes, or until heated through.
More of our Favorite…
Recipes with Seafood
- Oven Baked Salmon in Foil
- Parmesan Crusted Tilapia
- Easy Shrimp Panang Curry
- Baked Cod Fish Tacos
- Seared Ahi Tuna Poke Bowl
Easy Seafood Boil Recipe
This Easy Seafood Boil Recipe features lobster tails, jumbo shrimp, andouille sausage, corn, and a bold Cajun-infused broth finished with a lemony butter sauce.
Prep: 10 mins • Cook: 30 mins • Total: 40 mins • Serves: 8
Ingredients
Homemade Cajun Seasoning*
- 2 tbsp smoked paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp chili powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1 tsp light brown sugar
- 1/2 tsp salt
- 1/4 tsp ground pepper
Seafood Boil
- 2 lbs jumbo shrimp, deveined, tail-on, shell-on
- 4 tbsp butter
- 1 large yellow onion, diced
- 6 large garlic cloves, smashed and chopped
- 1/2 tsp salt, or to taste
- 1 lb andouille sausage, sliced
- 1/2 cup dry white wine
- 10–14 cups beef broth (or seafood broth), depending on pot size
- 15 oz canned diced tomatoes
- 1/8 tsp ground coriander
- 1 tsp garlic powder
- 1 large lemon, sliced
- 1.5 lbs Yukon gold potatoes, quartered
- 4 fresh lobster tails
- 6 ears of corn, cut into fourths
Butter Sauce
- 1/2 cup fresh parsley, chopped
- 1/4 cup unsalted butter, melted
- Juice of 1 large lemon
Instructions
- Mix the Cajun seasoning ingredients in a small bowl.
- Rinse and pat shrimp dry. Toss with 2 tablespoons of the Cajun seasoning and set aside.
- Melt 4 tablespoons butter in a large stockpot over medium-high heat. Add onion, garlic, 1/2 tsp salt, and half the sliced andouille sausage. Sauté 3–4 minutes until a fond forms.
- Deglaze with white wine, then add broth, diced tomatoes, the remaining Cajun seasoning, coriander, and garlic powder. Bring to a boil, then reduce to low and simmer 15–20 minutes.
- Return heat to medium-high and add half the sliced lemon.
- Once boiling, add potatoes and cook 7 minutes. Add lobster tails and cook 4 minutes. Add corn and cook 5 minutes. Finally, add seasoned shrimp and remaining sausage and cook 3 minutes more.
- While the boil cooks, combine chopped parsley with melted butter and lemon juice to make the finishing sauce.
- Remove solids with a slotted spoon, transfer to a large serving platter, pour the butter sauce over, and toss to coat. Serve immediately with rice, cornbread, biscuits, or salad.
Tips & Notes
- If using this recipe’s homemade Cajun seasoning, you’ll need about 4 tablespoons total for the dish. Our homemade blend is milder than many commercial blends; adjust heat and salt if using a store-bought mix.
- Staging the additions keeps everything perfectly cooked: potatoes take the longest, shrimp the shortest.
Nutrition
Approximate per serving: Calories: 469 kcal • Carbohydrates: 25 g • Protein: 27 g • Fat: 16 g • Fiber: 2 g • Sugar: 6 g
Nutrition information is an estimate and should be used as a guideline.