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This isn’t your average bowl of ramen. Seafood Boil Ramen takes the classic comfort of noodles and kicks it up with bold Cajun flavors, smoky sausage, and tender seafood. Imagine a mash-up of your favorite seafood boil and ramen bowl, it’s the perfect way to satisfy cravings while keeping things exciting in the kitchen.
When I make Seafood Boil Ramen, it’s about taking bold flavors and making them shine. From the first sizzle of smoky sausage to the rich, spiced broth soaking into the noodles, this dish keeps it exciting. Every bite delivers the Cajun-inspired flair that transforms ramen into a full-on feast. Top this with my Cajun Butter Sauce for even more flavor.
Ingredients for seafood boil ramen
- Smoked sausage: Adds a smoky, savory base to balance the spice.
- Crab legs: Brings a touch of sweetness and makes the dish feel extra special.
- Shrimp: Adds a tender, briny element that complements the broth.
- Onion, celery, and bell pepper: The “holy trinity” of Cajun cooking for flavor and aroma.
- Garlic: Elevates the dish with a bold, aromatic kick.
- Old Bay and Cajun seasoning: The heart of that seafood boil flavor.
- Red pepper flakes: A subtle heat to keep things lively.
- Chicken bouillon: Adds depth to the broth.
- Liquid crab boil: Intensifies the seafood flavors for that boil experience.
- Ramen noodles: The comforting base that soaks up all the flavorful broth.
- Soft-boiled eggs: Creamy, rich, and a must-have ramen topping.
How to make seafood boil ramen
Start by browning the sausage and remove.
Then sauté onion, celery, and bell pepper with spices.
Add water, bouillon, crab boil, and crab legs, letting everything simmer to build a flavorful broth.
Toss in the shrimp and ramen, cooking until tender.
Serve topped with sausage, seafood, and soft-boiled eggs for a bold and satisfying bowl of Cajun-inspired ramen.
Commonly Asked Questions
Absolutely! Swap the crab legs for mussels, clams, or even scallops. Make it your own!
Not at all. You can skip it if you prefer to let the Cajun spices shine through.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.
Seafood Boil Ramen
Ingredients
- ¼ lb smoked sausage, sliced into 1 inch thick pieces
- 1 tbsp butter
- ¼ c Onion , diced
- ¼ c celery, diced
- ¼ c green bell pepper , diced
- ½ tsp Old bay
- ½ tsp cajun seasoning
- ¼ tsp Red pepper flakes
- 2 cloves garlic, minced
- 1 tsp chicken bouillon
- 1 tbsp liquid crab boil
- ½ lb crab legs
- ½ lb shrimp , frozen or thawed, shell on or off, cleaned
- 1 packet of ramen noodles of choice
- 2 large eggs , soft boiled & peeled
Instructions
- Heat a large pot or pan over medium heat, add 1 teaspoon of cooking oil. Once hot, cook the sausage until crispy, about 5 minutes. Remove the sausage and set aside, pour out the oil from the pan.
- In the same pot add the butter and melt. Then add the onion, celery and bell pepper. Give it a stir and add the old bay, cajun seasoning & red pepper flakes. Cook until soft, for about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
- Add in three cups of water, the chicken bouillon, seafood boil sauce and the crab legs. Bring to a boil, reduce the heat to medium low and let simmer for 10 minutes covered.
- Remove the lid, add in the ramen and shrimp. Use a little of the ramen seasoning packet but you can also leave it out if you wish. Make sure it’s submerged in the liquid. You may want to remove the crab legs first to make it easier. Bring back to a boil and let cook uncovered for 4 minutes, stirring the ramen at least once to break it up.
- Now assemble your ramen bowl, top with the seafood, sausage & boiled eggs. I like to add some chopped scallions as well. Eat and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
