Cajun Seafood Boil with Garlic Butter Sauce Recipe

Introduction

The Cajun Seafood Boil with Garlic Butter Sauce is a lively and flavorful feast perfect for sharing with family and friends. Combining succulent shrimp, snow crab, andouille sausage, and tender potatoes with a zesty Cajun seasoning, it brings the taste of Louisiana right to your kitchen.

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
• 12 ounces andouille sausage, sliced into rounds
• 1 lb baby potatoes, red or gold (or a mix of both)
• 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 ears preferred)
• 4–6 hard boiled eggs (optional)
• For the garlic butter sauce:
• 1 cup (2 sticks) unsalted butter
• 10 cloves garlic, finely minced or pressed
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh chopped parsley
• 1 teaspoon Creole Cajun Seasoning
• 1 teaspoon smoked paprika
• Hot sauce, to taste

Instructions

1. Step 1: In a large stockpot or Dutch oven (about 10 quarts or larger), combine the water and beer (if using) over medium-high heat and bring to a boil. Add the Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Stir in the sliced onion and lemon wedges. Let the mixture boil for 15 minutes to infuse the flavors.
2. Step 2: Add the andouille sausage rounds and baby potatoes to the pot, stirring to combine. Cook for 15-20 minutes or until the potatoes are nearly fork-tender.
3. Step 3: Gently add the snow crab clusters, shrimp, and corn on the cob to the pot, ensuring everything is submerged. Stir carefully and continue boiling for 5-7 minutes, until the shrimp turn pink and the seafood is heated through.
4. Step 4: While the boil cooks, prepare the garlic butter sauce. In a small saucepan over medium heat, melt the butter and add the garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Simmer for 5-7 minutes, stirring often, until the sauce is well combined and fragrant. Remove from heat.
5. Step 5: Line a large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, transfer the seafood boil contents to the sheet, adding hard boiled eggs if using. Discard the onion and lemon pieces from the pot.
6. Step 6: Pour the garlic butter sauce over the seafood boil and toss gently with your hands or tongs to coat everything evenly. If the sauce is too thick, mix in some boil broth to reach your preferred consistency.
7. Step 7: Serve the boil immediately, either straight from the baking sheet for a festive communal experience or plated individually. Provide extra lemon wedges and enjoy the bold, garlicky flavors.

Tips & Variations

• Use frozen snow crab clusters if fresh are unavailable; just add a minute or two to the cooking time.
• Swap baby potatoes for red potatoes or fingerlings for a different texture.
• Add smoked sausage instead of andouille for a milder flavor.
• Adjust the heat by varying the amount of hot sauce and Cajun seasoning in both the boil and the garlic butter sauce.
• For extra zest, sprinkle chopped fresh parsley and lemon zest over the finished dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the seafood moist. The garlic butter sauce can be reheated separately and poured over when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this boil?

Yes, frozen pre-cooked seafood like snow crab clusters and shrimp work well. Just adjust cooking times slightly to ensure seafood is heated through without overcooking.

How spicy is this Cajun seafood boil?

The heat level is adjustable by how much hot sauce and Cajun seasoning you use. You can keep it mild or kick it up for more spice, making it easy to customize to your taste.

Cajun Seafood Boil with Garlic Butter Sauce Recipe

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A vibrant and flavorful Cajun seafood boil featuring tender shrimp, snow crab, spicy andouille sausage, and fresh corn, all simmered in a zesty seasoned broth and finished with a rich garlic butter sauce. Perfect for a fun, communal dining experience that brings the taste of the bayou to your table.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 6–8 people 1x
• Category: Main Dish
• Method: Boiling/Stovetop
• Cuisine: Cajun

Ingredients

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For the Cajun Seafood Boil:

• 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
• 12 ounces andouille sausage, sliced into rounds
• 1 lb baby potatoes, red or gold (or a mix of both)
• 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)

For the Garlic Butter Sauce:

• 1 cup (2 sticks) unsalted butter
• 10 cloves of garlic, finely minced or pressed
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh chopped parsley
• 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
• 1 teaspoon smoked paprika
• Hot sauce, to taste

Instructions

1. Prepare the boil: In an extra large stockpot or Dutch oven (about 10 quarts or larger) set over medium-high heat, combine the water and beer (if using). Bring to a boil, then season with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add sliced onion and lemon wedges, stirring to combine. Let it boil for 15 minutes to infuse flavors.
2. Add the andouille and potatoes: Carefully add the sliced andouille sausage rounds and baby potatoes to the pot. Stir well to incorporate. Cook for 15-20 minutes, or until the potatoes are nearly fork-tender.
3. Add the seafood and corn: Gently nestle the snow crab clusters, shrimp, and corn on the cob into the pot. Ensure all ingredients are submerged and stir gently to combine. Continue boiling for 5-7 minutes until shrimp turn pink and seafood is heated through.
4. Make the garlic butter sauce: While the seafood boils, melt the butter in a small saucepan over medium heat. Add minced garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir and simmer for 5-7 minutes until flavors meld and sauce is well combined. Remove from heat.
5. Assemble Cajun seafood boil with sauce: Line a large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, transfer the seafood boil ingredients to the sheet, discarding the onion and lemon pieces. Add hard boiled eggs if using. Pour the garlic butter sauce over the seafood boil, then toss thoroughly with your hands (wear gloves if preferred) to coat everything evenly in sauce.
6. Serve seafood boil: Serve immediately, either communal style with everyone grabbing from the baking sheet or plated individually. Provide lemon wedges for squeezing and encourage guests to mop up any remaining garlic butter sauce. Enjoy the delicious, messy feast!

Notes

• Using beer in the boil adds extra depth and flavor, but you can omit it if preferred.
• Pre-cooked crab legs reduce cooking time and simplify the process.
• Adjust the amount of hot sauce in both the boil and garlic butter sauce to control heat level.
• If you want a thinner garlic butter sauce, add a few ladles of the seafood boil broth while stirring.
• Hard boiled eggs add a nice protein element but are completely optional.
• Wear disposable gloves when tossing to keep hands clean and coated in garlic butter sauce.
• Use a large pot with plenty of capacity to ensure all ingredients cook evenly.
• Serve with plenty of napkins or seafood crackers for cracking crab legs.

Keywords: Cajun seafood boil, garlic butter sauce, shrimp boil, snow crab, andouille sausage, Cajun recipe, seafood feast