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Cajun Seafood Boil


I just love when I get asked where I’m from and I proudly say “Louisiana”. The home of amazing soul food and even better tasting seafood! My family and I have Seafood Boils throughout the year, but we find ourselves having many of them during the summer. There’s nothing like good company and food. Although I don’t live there anymore, Seafood boils will forever be something I make. There’s only one thing different now and that is we no longer having “Down Home Smoked Sausages” which saddens me, but when I do visit home I make sure I bring packs back home to freeze.

Down below you will find my version of a Cajun Seafood Boil, minus the Crawfish. This is how I will forever make it. I always add B Love Sauce into a turkey bag to coat everything, but feel free to coat your seafood boil with whatever you prefer.

Cajun Seafood Boil

Recipe by tyeskitchenCourse: DinnerCuisine: American


Prep time


Cooking time


Total time




  • 2-4 Lobsters (Whole or Tails)

  • 12 oz Shrimp

  • 2-4 lb Crab Legs

  • 14 oz Sausages

  • 6-8 Corn on the cob

  • 1 lb small Red Potatoes

  • 1 Onion

  • 1 whole Garlic Clove

  • 4-6 whole eggs

  • 1 Turkey Bag (19in x 23.5 in)

  • 2 Tbsp Onion Powder

  • 2 Tbsp Garlic Powder

  • 2-3 Cups Shrimp/ Crab Boil (this depends on how hot you prefer your boil)


  • In Stainless Steel Stockpot fill halfway up with water. Bring to boil.
  • Add whole garlic clove, onion, onion powder, garlic powder and 1-2 cups of crab boil into water (if you like spicy you could add 2-3 cups of crab boil, for milder taste 1 cup will do) boil for 5 minutes
  • Add corn and potatoes to stockpot. Cook for 5-10 minutes
  • Add all seafood and eggs into the same pot. Cook for 10-15 minutes are until Lobster Tails are bright red and curled.
  • Transfer everything into turkey bag. Serve with “B Love Seafood Sauce” or butter sauce.

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