Seafood Boil

Name: Seafood Boil
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole lemon, halved; 1 lb shrimp, head-on and shell-on; 1 lb crawfish, scrubbed and rinsed; 1 lb Manila clams, scrubbed and rinsed; 3 liter water, for boiling; 2 ear corn, cut into 2-inch pieces; 2 stick unsalted butter, melted; 2 head garlic, peeled and minced; 2 tbsp Louisiana hot sauce; 4 tbsp Old Bay seasoning; 2 tbsp smoked paprika; 1 tbsp cayenne pepper; 1 tbsp ground black pepper; 2.5 tbsp sugar

A Vietnamese-Cajun take on the New Orleans classic: shrimp, crawfish, and Manila clams boiled with corn, then tossed in a spicy garlic-butter Cajun sauce.

30 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

580

Calories

31g

Protein

19g

Carbs

49g

Fat

Scale recipe

4 servings

Original recipe

Ingredients14 items

Produce

🍋lemon, halved1 whole

🌽corn, cut into 2-inch pieces2 ear

🧄garlic, peeled and minced2 head

Seafood

🦐shrimp, head-on and shell-on1 lb

🦞crawfish, scrubbed and rinsed1 lb

🐚Manila clams, scrubbed and rinsed1 lb

Dairy

🧈unsalted butter, melted2 stick

Pantry

🌶️Louisiana hot sauce2 tbsp

🍬sugar2½ tbsp

Spices

🧂Old Bay seasoning4 tbsp

🌶️smoked paprika2 tbsp

🌶️cayenne pepper1 tbsp

🧂ground black pepper1 tbsp

Other

💧water, for boiling3 liter

Instructions

1
In a bowl, combine the Old Bay seasoning, smoked paprika, cayenne pepper, ground black pepper, and sugar.
2
Stir the seasoning mix until well blended and set it aside. You can dial the cayenne and hot sauce up or down to match your spice tolerance.
3
Cut the lemon in half; no need to peel it, as the zest and juice add fresh, tangy flavor.
4
Peel and mince the garlic.
5
Cut the corn ears into 2-inch pieces.
6
Fill a large, deep stockpot halfway with water and bring it to a rolling boil.
7
Add the lemon halves to the boiling water.
8
Add the Manila clams first and let them cook about 1 minute, since clams take longer to cook than the other seafood.
1:00 timer
9
Add the shrimp, crawfish, and corn to the pot. If your pot is small, boil the seafood in batches so everything cooks evenly.
10
Cover and cook until the shrimp and crawfish turn red and everything is cooked through, about 2 minutes.
2:00 timer
11
Drain the seafood and corn, discarding the water and lemon, and set aside.
12
In a large skillet over medium heat, melt the butter.
13
Stir in the minced garlic and sauté for 1 minute until fragrant but not browned.
1:00 timer
14
Add the seasoning mix and Louisiana hot sauce, stirring well to make a spicy butter sauce, then turn off the heat.
15
Transfer the drained seafood and corn into the sauce and toss to coat well; mix in two batches if your skillet is small.
16
Serve immediately, spooning extra sauce over the top; a large plastic bag makes for a fun, easy presentation.

Free, no card required.

CuisineAmerican