A Cajun seafood boil is a standard dish from the Southern United States, sometimes made with a wide range of seafood, equivalent to shrimp, crab, crawfish, and mussels, boiled in a seasoned broth. The dish is usually served with corn on the cob, potatoes, and andouille sausage. Cajun seafood boils are in style for gatherings and events, as they are often simply ready in giant portions.
The origins of the Cajun seafood boil could be traced again to the 18th century, when French settlers introduced their culinary traditions to the area. The dish is believed to have been influenced by each French and Spanish delicacies. Cajun seafood boils are sometimes seasoned with a wide range of spices, together with paprika, cayenne pepper, garlic, and thyme.
