Description
This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful, vibrant dish perfect for sharing with family and friends. It features a medley of seafood including shrimp and snow crab, simmered with sausage, potatoes, and corn in a spicy Cajun seasoned broth. Finished with a rich garlic butter sauce, this recipe offers a comforting and festive meal that’s easy to prepare in one large pot.
Ingredients
Scale
Boil Ingredients
- 3 quarts water
- 1 (12-ounce) can of beer (optional but highly recommended)
- 3 tablespoons Creole Cajun Seasoning (homemade or store-bought)
- 1 tablespoon Old Bay seasoning
- Hot sauce, to taste
- 1 medium yellow onion, roughly sliced into half-moons
- 1 large lemon, cut into wedges (plus more for serving)
Main Ingredients
- 12 ounces andouille sausage, sliced into rounds
- 1 lb baby potatoes (red or gold, or a mix)
- 1 lb pre-cooked snow crab leg clusters (fresh or frozen)
- 1–1 ½ lbs jumbo shrimp, deveined, shell-on or peeled
- 4–6 ears sweet corn on the cob (mini ones preferred)
- 4–6 hard boiled eggs (optional)
Garlic Butter Sauce
- 1 cup (2 sticks) unsalted butter
- 10 cloves garlic, finely minced or pressed
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
- 1 teaspoon smoked paprika
- Old Bay seasoning, to taste
- Hot sauce, to taste
Instructions
- Prepare the boil: In an extra large stockpot or Dutch oven (about 10 quarts or larger) over medium-high heat, combine water and beer (if using) and bring to a boil. Season the boil with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add sliced onion and lemon wedges, stir well, and let boil for 15 minutes to develop flavor.
- Add andouille sausage and potatoes: Carefully add andouille sausage rounds and baby potatoes into the pot. Stir to combine and continue cooking for 15-20 minutes, or until the potatoes are just about fork-tender.
- Add seafood and corn: Nestle snow crab clusters, shrimp, and corn on the cob into the pot ensuring everything is fully submerged. Stir gently to combine and boil for another 5-7 minutes, cooking until shrimp turn pink. Meanwhile, prepare the garlic butter sauce.
- Make the garlic butter sauce: In a small saucepan over medium heat, combine butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir frequently and simmer until butter melts and ingredients meld, about 5-7 minutes. Remove from heat.
- Assemble the Cajun seafood boil with sauce: Line a large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, remove the seafood boil contents from the pot and place them on the baking sheet along with hard boiled eggs if using. Discard onion and lemon bits. Pour garlic butter sauce over everything and toss thoroughly, using gloves if preferred, to coat all pieces evenly.
- Serve seafood boil: Serve immediately, either family style right from the baking sheet for a fun, messy experience or plated individually. Accompany with extra lemon wedges and encourage sopping up the garlic butter sauce. Enjoy this festive, flavorful meal!
Notes
- Read the blog post for additional tips and tricks to perfecting this boil.
- The beer in the boiling liquid adds depth of flavor but can be omitted for a non-alcoholic version.
- Adjust hot sauce amounts based on your preferred spice level.
- Use disposable gloves for easier handling of seafood coated in garlic butter sauce.
- Hard boiled eggs are optional but a nice addition for extra protein and texture.
- If the garlic butter sauce is too thick, thin it by mixing in some of the seafood boil broth to desired consistency.
Keywords: Cajun seafood boil, garlic butter sauce, shrimp boil, seafood recipe, andouille sausage, Southern cooking, crab boil