Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6
Dive into the rich, buttery flavors of Louisiana with these Cajun Bayou Boil Bowls — a seafood lover’s dream loaded with King crab legs, shrimp, crawfish tails, corn, potatoes, and boiled eggs, all drenched in a spicy garlic butter sauce. This one-bowl boil brings the classic backyard crawfish boil straight to your kitchen — juicy, messy, and packed with that authentic Bayou flavor you can’t resist.
Ingredients
- 1 lb crawfish tails, cooked and peeled
- 1 lb large shrimp, peeled and deveined
- 2–3 King crab legs, split for easy eating
- 3 boiled eggs, halved
- 3 ears corn on the cob, cut into thirds
- 1 lb baby red potatoes, halved
- 1 lemon, quartered
- 1 stick (½ cup) unsalted butter
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp Tony Chachere’s Original Creole Seasoning
- 2 tbsp Zatarain’s Crawfish Boil Seasoning (liquid or dry)
- ½ tsp paprika
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional for extra heat)
- 2 tbsp fresh parsley, chopped
- 2 green onions, sliced
- Salt to taste
Directions
- Boil the Potatoes, Corn & Eggs:
In a large stockpot, bring water to a boil and add Zatarain’s Crawfish Boil Seasoning, lemon wedges, potatoes, and corn. Cook for 10–12 minutes until tender. Add eggs during the last 8 minutes of boiling. Remove and set aside to cool slightly. Peel the eggs once cooled. - Prepare the Seafood:
In a separate large skillet, melt butter with olive oil over medium heat. Add garlic, Tony Chachere’s, paprika, black pepper, and cayenne. Stir until fragrant (about 1 minute). Add shrimp, crawfish tails, and crab legs, tossing gently until shrimp turn pink and crab is heated through (about 5–6 minutes). - Combine Everything:
Add the cooked potatoes, corn, and boiled eggs to the skillet. Spoon the buttery garlic sauce over everything and toss lightly to coat each piece in flavor. - Serve the Bowls:
Divide the mixture into large bowls, arranging the crab legs so they hang out dramatically. Spoon extra butter sauce from the pan over each serving. Garnish with parsley and green onions for color.
Serving Suggestions
Serve your Cajun Bayou Boil Bowls with:
- Creole Crunch Chips or toasted French bread for dipping
- Extra garlic butter on the side
- A wedge of fresh lemon for brightness
- A cold sweet tea or Louisiana beer to balance the spice