Dive into the irresistible flavors of Cajun cuisine with my Cajun Shrimp Boil – Boiling Crab Copycat recipe! It’s a mouthwatering replication of the famous shrimp boil I created with the ‘Whole Sha-Bang’ sauce from your favorite seafood joint, now easily made in your own kitchen. I make sure succulent shrimp and savory sausage are poached to perfection, then tossed in my rich, buttery, cajun-spiced sauce, this dish is a flavor explosion you won’t want to miss. Say goodbye to long restaurant lines and hello to homemade bliss with this simple yet sensational taste of Boiling Crab right at home!
Table of Contents
Why I Love This Recipe
If you’re craving the vibrant flavors of a Cajun shrimp boil but prefer the comfort of your own kitchen, then my Cajun Shrimp Boil – Boiling Crab Copycat recipe is a game-changer! Just like in my Cajun Lobster Boil and Cajun Seafood Boil, I created this copycat Boiling Crab recipe to bring the lively essence of a seafood boil right to your table. Succulent shrimp and hearty sausage are boiled in a pot, then tossed with my homemade Whole Shabang Sauce, creating a flavor explosion that’s served straight to the table!
Perfectly spiced and bursting with Cajun flair, this recipe is a must-try for anyone eager to recreate the mouthwatering experience of a seafood feast at home. The part I really love about this recipe though is how you can get down and messy while enjoying the meal with your family! So get ready to roll up your sleeves and dive into a flavor-packed adventure!
Ingredients
Ingredients
- Shrimp – thawed large shell-on shrimp with tails. Best to keep shell on so it doesn’t shrink in size when being cooked in the seafood boil.
- Kielbasa Sausage – Kielbasa sausage works best, but can also use hot link or bratwurst if preferred.
- Butter – salted or unsalted butter. If using unsalted, make sure to add a pinch of salt into the sauce.
- Garlic – minced fresh garlic.
- Old Bay Seasoning – premixed seasoning found in the seafood section of most grocery stores.
- Paprika – ground used for coloring.
- Cajun Seasoning– premixed seasoning found in the spices section.
- Lemon Pepper – premixed seasoning found in the spices section.
- Cayenne Pepper – ground red cayenne pepper.
- Sweetener – sweetener of choice.
Additional Add Ins
To enhance the Cajun boil, consider adding Corn Cobettes or Potatoes for a heartier dish. These additions not only add texture but also absorb the flavorful broth, complementing the seafood and sausage perfectly. For an extra delicious touch, try using russet or Yukon gold potatoes.
Essential Kitchen Equipment
Directions
Step 1 Start by melting butter over low heat. Once it’s melted, add minced garlic, Old Bay seasoning, paprika, Cajun seasoning, lemon pepper, cayenne pepper, and sweetener to the butter. Let this enticing mix simmer for about 5 minutes.
Step 2 In a separate pot, bring water to a boil. Once it’s boiling, turn off the heat, and gently introduce the shrimp and chopped sausages. Cover the pot and let them poach for about 90 to 120 seconds or until the shrimp turns a delightful shade of pink.
🍲 Poaching Pro Tip
Avoid Overcooking shrimp, once they turn pink, they’re done. Overcooking harms their texture.
Step 3 Remove the cooked shrimp and sausages and place into the simmering boiling crab sauce, ensuring they’re thoroughly coated then serve.
💡 Extra Flavor Pro Tip
For an extra burst of flavor, consider Squeezing some Lemon onto the shrimp or directly into the sauce.
🍽️ Serving Pro Tip
You can also use the sauce as a Dipping Sauce instead of tossing it beforehand. This is perfect for parties with guests who prefer different levels of spiciness. Simply serve the sauce on the side for everyone to enjoy according to their preference.
💡 Clean Up Pro Tip
Serve your Cajun seafood boil directly on the table and place a Large Disposable Tablecloth Underneath, making cleanup easier afterwards.
Recipe Variations
Elevate your Cajun boil by adding crab legs and clams for a Boiling Crab-style Cajun Seafood Boil. For a luxurious twist, include lobster tails to create a Boiling Crab-style Cajun Lobster Boil.
Pairing Recommendations
Elevate your Cajun feast by serving this flavorful shrimp boil alongside Cajun Cauliflower Rice or my Pan Fried Cajun Shrimp, French fries, or your preferred bread. These side dishes perfectly complement the bold flavors of the seafood boil, offering a variety of textures and tastes.
Frequently Asked Questions
Can I adjust the spice level of the Cajun seasoning in the recipe?
Yes, you can adjust the spice level of the Cajun seasoning in the recipe. One way to do this is by serving the sauce as a dipping sauce rather than tossing it with the shrimp and sausage. This allows you to control how much sauce you consume with each bite. Additionally, you can adjust the spiciness of the sauce itself by modifying the amount of cayenne pepper used during preparation.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for this recipe. However, ensure that it is properly thawed before poaching. The cooking time provided in the recipe is specifically designed for thawed shrimp.
How many servings does this recipe yield?
The recipe yields two full servings, but it can be easily adjusted based on your party size.
How long do I need to poach the shrimp and sausage?
You need to poach the shrimp and sausage for between 90 to 120 seconds.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate for 3-5 days. If there is any unused sauce, store it separately, and it will remain fresh for 14-21 days.
Other Recipes You Might Like
- Old Bay Pan Fried Shrimp
- Baked Old Bay Shrimp
- Grilled Shrimp with Old Bay Aioli
- Pan Seared Garlic Butter Shrimp
Watch How To Make It
Cajun Shrimp Boil - Boiling Crab Copycat
Ingredients
- 1 lbs Shrimp thawed, shell and tail on
- 12 oz Kielbasa Sausage or sausage of choice
- 8 oz Butter 2 sticks
- 6-8 Clove Garlic
- 1 tbsp Old Bay Seasoning
- 1 tbsp Paprika
- 1 tbsp Cajun Seasoning
- 1 tbsp Lemon Pepper
- 1 tsp Cayenne Pepper
- 1/2 tbsp Sweetener your preferred sweetener
Instructions
- Gather all the ingredients.
- Mince garlic and chop sausage and then set aside.
- In a large stove top pot, melt butter on medium low heat. Once butter is melted, reduce heat to low and add in chopped garlic, Old Bay seasoning, paprika, Cajun seasoning, lemon pepper, cayenne pepper and sweetener. Mix well and simmer for 5 minutes.
- In the meantime, in a new large stove top pot, add enough water to cover the sausage and shrimp, and bring to a boil. Once the water is boiling, turn off the heat, add in chopped sausage and shrimp, cover and cook for 90-120 seconds or until shrimp is pinked.
- Once sausages and shrimp are cooked, transfer them into the large stove top pot with the sauce, toss and transfer to a serving plate. Enjoy this dish with your hands!
Loved it!
Is this recipe keto friendly? (:
Hey Jenny – yup it’s keto friendly as long as you don’t put corn or potatoes in there!
Just tried this now and mine came out pretty salty. I used Kerrygold Irish butter. Do you recommend any certain butters? Or unsalted even? I was tasting my spices individually and my lemon pepper spice was salty.. does lemon pepper usually come already salted? Thanks!
Hi Alan! Lemon pepper does vary in saltiness from brand to brand, so that could be the reason. The other reason could be accident incorrect measurement of an ingredient.
Do you use salted or unsalted butter?
Hi Sarha – we use salted at our house, but you can use either.
What spice level would you consider this recipe? My husband is a little sensitive to spiciness.
Hello Joanne – I would say it’s a 4-5. If you want it to be as mild as possible, omit the cayenne pepper and that would take it down to 2-3.
IT WAS SO GOOD. Definitely hit that craving 😋 thank you!
Glad you liked the recipe Ari!
This made a hit! but I got confused about the water you boiled shrimp and kielbasa in. are you suppose to drain it.
Hey Rhonda – glad to hear that! Yes, discard the water and only transfer the cooked shrimp and kielbasa into the sauce.
I just made this tonight for dinner and it’s just like the whole shebang ala boiling crab. We ate a lot of steamed rice with it. I’ll be making this again for sure. Thanks for the recipe!!! 😍😍😍
Hey Raquel – you are very welcome and glad you liked the recipe!!