Cajun Seafood Boil with Jalapeño Lime Butter
This Spicy Cajun Seafood Boil is made for gathering around the table. Shrimp, king crab legs, littleneck clams, smoky andouille sausage, sweet corn, baby potatoes, and red onion simmer together in a bold Cajun-seasoned broth, then get finished with a bright, buttery lime sauce.
Serve it family-style on a big platter or dump it onto butcher paper for a fun, messy seafood-boil feast. The Jalapeño Lime Butter can be mild or spicy, so everyone can make it their own.
Some of our favorite family memories happen around the dinner table—and sometimes the best meals are the ones that are a little messy. When we wanted to make dinner feel like more than just another weeknight meal, we decided to turn a seafood boil into a family event. We covered the table with brown butcher paper, piled on the crab, shrimp, clams, sausage, corn, and potatoes, and let everyone dig in.
There’s something fun about skipping the fancy plates and eating with your hands, passing the lime butter around, and enjoying the meal together. This Cajun Seafood Boil with Jalapeño Lime Butter is as much about spending time together as it is about what's on the table. It’s a meal that slows everyone down, gets people talking, and—fair warning—may require a few extra napkins!
Cajun Seafood Boil with Jalapeño Lime Butter Ingredients
For the Seafood Boil
6 quarts water
2 large lemons, halved
2 large red onions, quartered
3 medium jalapeños, halved lengthwise
2 large heads garlic, halved crosswise
4 bay leaves
1/2 cup Cajun seasoning
1 tablespoon kosher salt
1 teaspoon cayenne pepper, or more to taste
1 1/2 pounds baby Yukon Gold potatoes, halved
4 ears fresh yellow corn, cut crosswise into 3-inch pieces
1 pound andouille sausage, cut into 2-inch pieces
2 pounds littleneck clams, scrubbed
2 pounds king crab legs, thawed
1 1/2 pounds jumbo raw shrimp, deveined, tail-on
Lime wedges, for serving
For the Jalapeño Lime Butter
1 cup unsalted butter
2 tablespoons finely chopped fresh jalapeño, optional
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
2 teaspoons Cajun seasoning
1 teaspoon Worcestershire sauce
1–2 teaspoons Louisiana-style hot sauce, optional
1/4 teaspoon cayenne pepper, optional
Cajun Seafood Boil with Jalapeño Lime Butter Instructions
Ingredients Boiling Sausage and Clams ready to go into the pot
1. Make the Cajun broth
Fill a large 16-quart stockpot with 6 quarts of water.
Squeeze the juice from the lemon halves into the pot, then add the squeezed lemon halves, red onions, jalapeños, garlic, bay leaves, Cajun seasoning, kosher salt, and cayenne pepper.
Cover and bring to a boil over high heat. Reduce the heat slightly, if needed, to maintain a strong simmer.
2. Cook the potatoes and corn
Add the potatoes and corn to the seasoned broth.
Cover and return to a boil. Cook for 12–15 minutes, or until the potatoes are beginning to become tender but aren't completely cooked.
3. Add the sausage and clams
Add the andouille sausage and clams.
Cover and cook for 5–7 minutes, until the sausage is heated through and most of the clams have opened.
Discard any clams that remain tightly closed.
4. Add the crab and shrimp
Add the king crab legs and shrimp, gently pushing them into the broth.
Cover and cook for 4–5 minutes, until the shrimp are pink, opaque, and cooked through.
Remove the pot from the heat immediately. Be careful not to overcook the shrimp.
5. Make the Jalapeño Lime Butter
While the seafood is cooking, melt the butter in a small saucepan over low heat.
If using, add the chopped jalapeño and cook for 1–2 minutes, just until fragrant.
Stir in the Cajun seasoning, parsley, lime zest, and Worcestershire sauce.
Remove from the heat and stir in the fresh lime juice.
For a spicier butter, stir in the hot sauce and cayenne pepper to taste.
For a mild butter, simply leave out the jalapeño, hot sauce, and cayenne.
6. Drain the seafood boil
Using tongs and a large colander, carefully drain the seafood boil.
Remove the bay leaves and any large pieces of garlic or lemon if desired.
Keep the cooked red onions—they become sweet and tender and add great color to the finished dish.
Crab, Corn, Potatoes, and Shrimp Crab, Corn, Potatoes, and Shrimp Seafood Boil on the table ready to eat
Two Ways to Serve
Family-Style Platter
Transfer the seafood boil to a large serving platter, arranging the crab legs, shrimp, clams, sausage, potatoes, corn, and red onions so everything is easy to grab.
Tuck the cooked lemon halves around the platter and drizzle some of the Jalapeño Lime Butter over the top.
Serve the remaining butter alongside for dipping, with plenty of fresh lime wedges.
Classic Seafood Boil Table Spread
For a more casual party presentation, cover a large table with butcher paper or parchment paper.
Carefully dump the drained seafood boil directly onto the prepared surface and spread it into an even layer.
Drizzle with some of the Jalapeño Lime Butter and serve the remaining butter in small bowls around the table.
Add plenty of lime wedges and let everyone dig in.
Sizzling Lime Tips
Control the heat. The Cajun broth has a moderate kick, while the optional ingredients in the butter let everyone customize the heat at the table.
Don't overcook the shrimp. They only need about 4–5 minutes. They're ready when they're pink, opaque, and curled into a loose "C."
Check the clams. Most should open during cooking. Discard any that remain tightly closed.
Use fresh lime juice. Fresh lime gives the butter a bright acidity that balances the richness of the seafood and butter.
Make the butter mild or spicy. Leave out the jalapeño, hot sauce, and cayenne for a family-friendly version, or add any combination of them for more heat.
Don't discard the onions. The red onions absorb the Cajun-seasoned broth and become tender and flavorful.
Have plenty of napkins. Whether you serve this on a platter or dump it onto the table, this is definitely a hands-on meal.
Serving Suggestions
This seafood boil is substantial enough to serve as a complete meal. Keep the sides simple:
Crusty bread for soaking up the Jalapeño Lime Butter
Extra lime wedges
Additional hot sauce for anyone who wants more heat
Seafood crackers or picks for the crab
Recipe Notes
Serves: 6–8Prep Time: 20 minutesCook Time: 30–35 minutesTotal Time: About 55 minutes
Heat Level: Moderate, with customizable heat from the Jalapeño Lime Butter.
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