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Seafood boil

Table of Contents

Seafood boil

made just like in New Orleans, Louisiana, with shrimp, crawfish, Manila clams and a homemade Cajun seasoning and butter sauce. So easy and delicious!

1 lb. (0.4 kg) head-on and shell-on shrimp, rinsed
1 lb. (0.4 kg) crawfish, rinsed
1 lb. (0.4 kg) Manila clams, rinsed and scrubbed
water, for boiling
1 lemon, halved
2 ears corn, cut off the cob into 2-inch pieces (5 cm)
2 sticks unsalted butter, melted
2 heads garlic, peeled and minced
2 tablespoons Louisiana hot sauce

4 tablespoons Old Bay seasoning
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
2 1/2 tablespoons sugar


Rinse the shrimp with water, Use a pair of scissors to cut off the mustache and legs. Set aside. Soak the crawfish in water and rinse a few times until the water becomes clear. Rinse and scrub the Manila clams. Drain and set aside.
Combine all the ingredients of the Seafood Boil Seasoning in a bowl. Stir to mix well. Set aside. Seafood boil seasoning.
Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, follow by the shrimp, crawfish, Manila clams and corns. Cover the stockpot and cook the seafood and corns until they turn red or cooked through, about 2 minutes. Drain the seafood and corns, discard the water and lemon. Set aside. Boiling seafood in a seafood boil pot.
While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic. Saute the garlic for 1 minute (not brown). Add the Seafood Boil Seasoning and Louisiana hot sauce. Stir to mix the spicy butter sauce well. Turn off the heat. Seafood boil sauce.
Transfer the seafood and corn into the spicy sauce, stir to combine well. If you have a small skillet, mix the butter sauce and the seafood in two batches. Serve immediately. Seafood boil in a skillet.


Adapted from Cultural Chromatics. This is a Vietnamese-Cajun version of seafood boil, which in my honest opinion, so much better than traditional seafood boil.

I skipped potatoes and smoked sausage. Feel free to add 8 oz. of baby potatoes and 8 oz. of sausage in the seafood boil.

You may also add crab legs, blue swimmer crab, Dungeness crab and mussels in your seafood boil.


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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?