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Amy's Global Kitchen Recipes's avatarAmy's Global Kitchen Recipes

Cajun-Style Shrimp and Crab Boil (Stovetop Edition)

Easy to make on the stove, this recipe proves you can enjoy a full seafood boil no matter where you are in the world. It’s hearty, flavorful, and perfect for sharing, just like it’s meant to be.
Print Recipe
Servings: 3
Course: Main Course, Side Dish
Cuisine: Cajun, Seafood
Ingredients Method

Ingredients
  

  • 1 lb Shrimp fresh or frozen
  • 1 lb Crawfish Tails
  • 1 lb Crab legs or claws
  • 4-5 Red Potatoes halved
  • 2-3 Ears of corn cut into ⅓
  • 1 Onion quartered
  • 1 cup Mushrooms whole
  • 1-2 Smoked Sausages or Hotdogs
  • 4 Cloves of Garlic
  • 1 Lemon halved
  • ⅓ cup Slap Ya Mama or Tony Chacere's
  • 1 tsp Cayenne Optional
  • 2 tbsp Butter

Method
 

  1. Fill a large stock pot halfway with water. Squeeze in lemon juice, then toss in the halves. Add Cajun seasoning, bay leaves, garlic, and a generous pinch of salt. Bring to a rolling boil.
  2. Toss in the potatoes, onions, mushrooms, and sausage. Boil for about 10 minutes, or until the potatoes are nearly fork-tender.
  3. Add corn and crab legs, simmer for another 5-7 minutes.
  4. Add shrimp and crawfish tails last-they only need 3-4 minutes. As soon as the shrimp turn pink and curl, turn off the heat. Stir in butter for a glossy, rich finish.
  5. Drain with a spoon or ladel with holes in it, serve on a large tray, drink something cold, and enjoy the moment.