Laissez les bons temps rouler! (Let the good times roll!) There's nothing quite like a Louisiana Crab Boil – a spicy, communal seafood feast that's perfect for gatherings big and small. Forget fancy silverware, this is all about getting your hands dirty and enjoying the freshest seafood seasoned with that signature Cajun spice.

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Today, I'm sharing my family's authentic Louisiana Crab Boil recipe, a guaranteed crowd-pleaser that'll transport you straight to the bayou. Get ready for a taste of true Cajun seafood!

You'll hear some funny stories about people adding some strange stuff to their seafood boil. From broccoli and cauliflower to hot dogs and eggs.

Groceries you'll need: Ingredients

• Carrots
• Potatoes
• Garlic
• Yellow Onions
• Ears of Corn (fresh corn is best if you have it)
• Mushrooms
• Oranges
• Lemons (this adds the needed lemon juice)
• Smoked Sausage - andouille sausage is a classic, but there are others.
• Fresh Crabs (we enjoy blue crabs in South Louisiana)
• Crab Boil Louisiana (Louisiana Crawfish Seasoning)
• Cajun Seasoning (use my homemade recipe if you do add this optional seasoning)

See recipe card for quantities.

These are the blue crabs we catch in the waters around where we live in Houma, Louisiana. They can get really big and the kids just love catching them.

Surprisingly, there's a really easy way to catch them using chicken necks, string and a net. Sometimes you can pull up that chicken neck and you can scoop 4-6 crabs all at the same time trying to eat on that chicken.

Good times in a great place.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• Step 1: Prepare the onions, garlic, potatoes, carrots and citrus by cutting in half or large chunks where needed and putting on a tray.
• Step 2: On another tray prepare the ears of corn, sausage and mushrooms.
• Step 3: To a large boiling pot full of water and seasoning (see the recipe below for seasoning quantities) add the first tray of veggies and boil for 10 minutes.
• Step 4: Add the next tray of veggies and sausage and boil another 10 minutes.

Step 5: Wedge the basket to allow it to drain then place in an ice chest to keep warm.
Step 6: Add more seasoning and bring the water back to the boil. Add the crabs to the basket.
Step 7: Once the water is boiling again drop the wild crab in. Boil for 8-10 minutes and turn off the fire. Soak for another 20 minutes.
Step 8: Drain by wedging again with your paddle (or whatever tool you're using to stir). Add to an ice chest to keep warm and serve on trays with the veggies, sausage and some seafood sauce - I have a great recipe for Seafood Sauce here.

Recipe variations and substitute ideas

• Boiled Shrimp - if you prefer to boil shrimp instead you can use roughly the same ingredients. Don't add the seasoning though during the boil. Just boil the shrimp for 2 minutes then turn off the heat. Add the seasoning at this point (and just half of that in this recipe, shrimp have a much thinner shell and absorb easier). Allow to soak for 5-10 minutes and remove. You'll see a little bubble appear on the back of the shrimp when it fills with the seasoning. That's a little indicator that the shrimp boil is ready.
• Vegetables- any vegetables can be added depending on your preferences. Some popular ones are cauliflower, broccoli, brussel sprouts, green beans...
• Eggs - Add some eggs and make boiled eggs in this delicious seasoned water. You'd be amazed at how good those eggs are.
• Tamales - Poke a few holes in a bag with tamales and toss them in there at the end.
• Turkey Necks - A turkey neck infused with the flavors of the crawfish boil is absolutely delicious!
• Hot dogs - yep, I said it. Hot dogs apparently thrown in there for a minute turn into delicious food.
• Andouille Sausage - for a little more heat and spice.
• Old Bay Seasoning - some prefer this, but it's not too Cajun.
• Snow Crab Legs - (or King Crab Legs) always great to add a little something extra.
• Salt - There is a lot of salt in the Crab Boil seasoning - you really don't need to add any.

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Necessary gear: Equipment

You'll need a big boiling pot (large stockpot) that has a basket, a paddle of some kind and an ice chest - oh, and don't forget the propane!

See my recommended items below in the recipe card.

Serving Suggestions & What to Serve with a Louisiana Crab Boil

Following is your typical extras you should think about providing if you're hosting a crab boil;

• Sides:
  • Coleslaw
  • Cornbread
  • Potato Salad
  • Macaroni Salad
  • Watermelon
• Sauces:
  • Remoulade Sauce
  • Cocktail Sauce
  • Cajun Butter Sauce
• Drinks:
  • Iced Tea
  • Lemonade
  • Beer

How to store leftovers

The good things about putting the Cajun crabs in an ice chest is not only for them to stay warm, but when you're done all you need do is throw some ice on them to keep for the next day.

Some people get to peeling the leftovers to keep the meat right away - we're normally tired of peeling by this point and put it off for the next day.

Once the crabs have been peeled you can add the meat to a resealable bag and freeze for up to 3 months.

Mel's kitchen notes

When you're peeling the leftovers (if you have any) keep the top shell. These are perfect for making stuffed crabs - see my recipe for stuffed crabs here.

Frequently asked questions: FAQ's

If you’ve tried this Louisiana Crab Boil Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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