love love love cajun seafood boil but it's so expensive at the restaurant and you can make it at home for so much cheaper. I've played around with the recipe for some time now and I think I've come really close to copying The Boiling Crab's "Whole Sha-Bang" sauce recipe. Below is my version of the recipe that I can't get enough of: 

*This recipe is for 2lbs of seafood and will feed 2-3 people but you can adjust the recipe accordingly based on the total pounds of seafood you're making. I would say that this is in the medium spicy category so feel free to add more spices to turn up the heat.  

I took this photo too early and forgot to take a photo before I devoured everything but make sure you mix the sauce well. Everything should be covered in sauce.


  • One Zatarain's Crawfish & Seafood Boil in a Bag  
  • lbs of unpeeled shrimp with heads on (or your seafood of choice) 
  • 2 sticks of unsalted butter 
  • 8 teaspoons of Old Bay seasoning 
  • 4 teaspoons of cajun seasoning 
  • 2 teaspoons of paprika 
  • 2 teaspoons of cayenne pepper 
  • 2 teaspoons of chili powder 
  • 2 teaspoons of lemon pepper 
  • 2 teaspoons of sugar 
  • 2 teaspoons of Louisiana hot sauce  
  • 1/4 cup of chopped garlic 
  • 1 cup of fresh lemon juice 


  • 2-3 ears of corn 
  • lb of potatoes 
  • lb of andouille sausages 
  • 2-3 limes 
  • salt 
  • pepper 


1. Fill a large pot with water about 3/4 full and bring to a boil at medium heat. Wash the corn and potatoes. Chop potatoes in quarters, cut the corn in halves, slice the andouille sausages into small slices, slice up a lemon and put everything in the pot.   

2. Wash and rinse the shrimp/seafood and place the shrimp in the pot. Place one bag of Zatarain's Crawfish & Seafood Boil in the pot and add 4 teaspoons of Old Bay seasoning. 

3. Chop up 1/4 cup of garlic (I usually use a mortar and pestle and grind the garlic) and set aside. 

4. In a small bowl, mix together 4 teaspoons of Old Bay seasoning, 4 teaspoons of cajun seasoning, 2 teaspoons of paprika, 2 teaspoons of cayenne pepper, 2 teaspoons of chili powder, 2 teaspoons of lemon pepper, 2 teaspoons of Louisiana hot sauce and 2 teaspoons of sugar. 

5. In a large pan on low heat, melt 2 sticks of unsalted butter. Add minced garlic and the spices. Mix well. 

6. When the shrimp is cooked, drain the pot and transfer the shrimp, corn, potatoes, and andouille sausages to the pan. Let the shrimp simmer and mix everything well with the sauce. Add some slices of lemon if you wish. 

7. (*Optional) Prepare the dipping sauce by adding 1 teaspoon of salt, 1 teaspoon of pepper and 2 teaspoons of lime juice. 

8. And voilà! Enjoy *chefs kiss*  

I make this receipt all the time now because it's so easy and so cheap to make. I hope you enjoy this recipe as much as I do. If you do try it out, let me know what you think. 💝


  1. I love this recipe! Thank you so much for sharing! It tastes like Boiling Crab’s!

    1. Aww I'm so happy to hear that! Thank you so much for trying out my recipe!


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