Name: Cajun Seafood Boil with Garlic Butter Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
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); 1 cup (2 sticks) unsalted butter; 10 cloves garlic, finely minced or pressed; 2 tablespoons lemon juice, freshly squeezed; 1 tablespoon fresh chopped parsley; 1 teaspoon Creole Cajun Seasoning (homemade or store-bought); 1 teaspoon smoked paprika; Old Bay seasoning to taste (optional addition in sauce); Hot sauce, to taste

Oh, if you love seafood and big bold flavors, this Cajun Seafood Boil with Garlic Butter Sauce Recipe is about to become your new favorite way to entertain or enjoy a weekend feast. It’s one of those dishes that brings everyone together — you know, the kind where you gather around a table, get a little messy, and savor every bite of spicy, buttery goodness. Plus, the garlic butter sauce gives it that extra hit of richness that just keeps you going back for more.

What makes this Cajun Seafood Boil with Garlic Butter Sauce Recipe really special is how it combines simple ingredients in such a fantastic way. From tender shrimp and sweet corn to smoky andouille sausage and zesty seasonings, everything harmonizes in one pot. Whether it’s a family dinner or a casual get-together, I promise this recipe will impress and fill your kitchen with amazing aromas.

Ingredients You’ll Need

Getting the right ingredients is key to nailing this recipe. You’ll want a mix of fresh seafood, great seasonings, and quality butter because the garlic butter sauce really makes the dish pop. Whenever I shop, I recommend grabbing fresh seafood if possible for the best texture and flavor, but frozen works fine too—just thaw it ahead of time.

Water: The base for your boil—look for a large enough pot to accommodate everything comfortably.
Beer (optional): I love adding beer for extra depth and a subtle malty flavor. It’s a little trick I picked up from my time at coastal seafood shacks.
Creole Cajun Seasoning: You can buy a mix or make your own, but it’s the heart of that spicy Cajun kick.
Old Bay Seasoning: Another staple seasoning for that unique, tangy seafood pop.
Hot Sauce: To taste. I like adding some heat but not overwhelming—go easy at first!
Yellow Onion: Adds sweet savoriness, sliced so it releases flavor but doesn’t overpower.
Lemon: Cut into wedges for the boil and to squeeze fresh over at serving time.
Andouille Sausage: A smoky, spicy sausage that brings so much character to the boil.
Baby Potatoes: Red or gold work great—these soak up the spices beautifully.
Snow Crab Leg Clusters: Fresh or thawed frozen, these are the real treat in this dish.
Jumbo Shrimp: Deveined, shell-on or peeled, whatever you prefer. I keep the shells on for more flavor while boiling.
Sweet Corn on the Cob: Mini ears work perfectly here—they cook quickly and stay tender.
Hard Boiled Eggs (optional): A surprising but delicious addition my family loves.
Unsalted Butter: Essential for that rich garlic butter sauce—use good quality for the best taste.
Garlic: Fresh and minced or pressed, it’s key for that punch in the sauce.
Lemon Juice: Freshly squeezed to add brightness to the butter sauce.
Fresh Parsley: For a touch of freshness and color in the sauce.
Smoked Paprika: Adds a subtle smoky warmth beyond the sausage and seasonings.

Variations

I love how flexible this Cajun Seafood Boil with Garlic Butter Sauce Recipe is. Play around with what you have on hand or what you like best. After all, that’s half the fun—making it your own.

Seafood swap: Tried swapping crab with lobster tails once—absolutely decadent and perfect for a special occasion.
Spice level: If you like more heat, double up on the Cajun seasoning or add cayenne pepper. My husband prefers it mild, so I usually sneak in extra hot sauce on the side.
Vegetarian twist: Skip the seafood and add more potatoes, corn, and sausage or even some mushrooms for an earthy punch.
Garlic butter sauce tweak: Sometimes I add a splash of white wine or swap parsley for cilantro for a fresh twist.

How to Make Cajun Seafood Boil with Garlic Butter Sauce Recipe

Step 1: Start Your Flavorful Boil Base

Grab your largest stockpot or Dutch oven—you want plenty of room to avoid overcrowding. Bring the water and beer (if you’re using it) to a rolling boil over medium-high heat. Then toss in your Creole Cajun seasoning, Old Bay, a few dashes of hot sauce to your liking, sliced onions, and lemon wedges. Stir everything well and let it bubble away for 15 minutes so all those flavors develop beautifully. This foundation is where all that magic starts, so don’t rush this step!

Step 2: Add Andouille Sausage and Potatoes

Next, carefully add your sliced andouille sausage and baby potatoes to the pot. Give it a gentle stir to make sure everything mingles well. Let it cook for about 15 to 20 minutes until the potatoes are just tender when poked with a fork. You want them soft but not falling apart since they’ll soak up the delicious broth as you finish cooking.

Step 3: Gently Add Seafood and Corn

Now comes the fun part—nestle your snow crab clusters, shrimp, and sweet corn into the pot. Make sure everything is submerged to cook evenly. Stir gently and continue boiling for another 5 to 7 minutes, or until the shrimp turn a nice pink color and the crab is heated through. Keep your eye on the shrimp; they can overcook quickly and get rubbery, so timing is everything here.

Step 4: Prepare the Garlic Butter Sauce

While your seafood boils, melt butter in a small saucepan over medium heat. Add minced garlic, freshly squeezed lemon juice, Old Bay, Creole Cajun seasoning, smoked paprika, hot sauce to taste, and fresh parsley. Stir frequently, letting everything combine and the garlic infuse the butter for about 5 to 7 minutes. This sauce is what pumps up the whole dish, so don’t skip it!

Step 5: Assemble and Toss With Sauce

Line a large baking sheet with foil or parchment, or even newspaper if you’re feeling traditional and want to make cleanup easy (and authentic!). Using a spider strainer or slotted spoon, remove all the boil ingredients from the pot and spread them out evenly on your sheet along with optional hard boiled eggs. Don’t forget to discard those onion and lemon bits from the pot. Pour the garlic butter sauce generously over everything, then toss it all together with your hands (gloves recommended unless you’re okay with buttery fingers). Make sure every piece is coated—this is the part that’s downright addictive.

Step 6: Serve and Enjoy!

You can serve this Cajun Seafood Boil with Garlic Butter Sauce Recipe right off the platter and let everyone dig in family-style, which I promise is half the fun. Or, if you prefer a tidier presentation, divide it onto plates and serve immediately with lemon wedges for some bright acidity. Don’t forget to have plenty of napkins nearby. Trust me, you’ll want to soak up every last drop of that garlic butter sauce!

How to Serve Cajun Seafood Boil with Garlic Butter Sauce Recipe

A large white tray is filled with a seafood boil showing bright orange crab legs and shrimp as the top layer, covered with green herbs and spices. Underneath, there are yellow corn on the cob pieces, whole baby potatoes in red and yellow colors, and white mushrooms scattered throughout. Lemon wedges add a touch of bright yellow on top. The food is coated with a glistening orange sauce that pools slightly at the bottom. A wooden spoon rests on the side of the tray, and a beige cloth is partly visible at the top right corner, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little extra fresh chopped parsley over the top because it adds a pop of color and freshness that cuts through the richness. Lemon wedges are a must on the side so everyone can squeeze as much or as little as they want. Sometimes I’ll add a sprinkle of flaky sea salt for a final touch of sparkle.

Side Dishes

Keep sides simple because this boil is already packed with flavor. I often serve a crisp green salad or coleslaw to balance the richness. Crusty bread or garlic bread is perfect for sopping up the leftover garlic butter sauce—you’ll be so glad you included it. For something lighter, steamed veggies with a squeeze of lemon pair nicely.

Creative Ways to Present

For a special occasion, I’ve spread the entire seafood boil out on a long picnic table covered in butcher paper, adding colorful napkins and plenty of lemon wedges. It turns into a festive communal feast that’s super inviting. Another fun idea is serving it in individual paper cones or baskets for an easy-to-handle casual party vibe that your guests will love.

Make Ahead and Storage

Storing Leftovers

I usually put leftovers in an airtight container and refrigerate them promptly. The seafood keeps well for up to 2 days, but I recommend reheating gently to maintain texture. The garlic butter can solidify in the fridge, so give it a quick warm-up when serving again.

Freezing

While I haven’t frozen the entire boil because the seafood texture changes, I’ve frozen cooked shrimp and sausage separately and then combined them again with freshly steamed potatoes and corn for a faster reheat. If you want to freeze, consider doing it in portions rather than all mixed together to preserve the best quality.

Reheating

My favorite method to reheat leftover Cajun Seafood Boil with Garlic Butter Sauce Recipe is to gently warm it on the stovetop over low heat with a splash of broth or water to keep things moist. Avoid microwaving if you can, as shrimp can get rubbery, but it works in a pinch if you watch the time closely.

FAQs

Can I use different types of seafood in the Cajun Seafood Boil with Garlic Butter Sauce Recipe?

Absolutely! This recipe is super flexible. You can swap snow crab for lobster, clams, mussels, or even scallops based on your preferences and availability. Just adjust cooking times accordingly; delicate shellfish like mussels cook very quickly.
Is the garlic butter sauce necessary?

While you could eat the seafood boil without the sauce, the garlic butter sauce really elevates it. It adds richness, aroma, and a zesty kick that makes every bite more indulgent. If you’re short on time, even melting some butter with garlic and a squeeze of lemon will boost your dish.
How do I make sure my shrimp don’t overcook?

Keep a close eye on the shrimp—they typically take only about 5 minutes to cook once added to boiling water. They’re done as soon as they turn pink and curl slightly. Remove them immediately to avoid rubbery shrimp.
Can I prepare the Cajun seasoning myself?

Yes! Making your own Creole Cajun seasoning is easy and lets you adjust the heat and flavor. Basic spices include paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Mix them in proportions you like and store in an airtight jar for future use.
What’s the best pot to use for this recipe?

A large stockpot or Dutch oven of about 10 quarts or more works best. You want enough space to comfortably boil all the ingredients without crowding them, which helps everything cook evenly and flavors infuse fully.

Final Thoughts

This Cajun Seafood Boil with Garlic Butter Sauce Recipe is honestly one of my go-tos when I want a meal that’s as fun to eat as it is delicious. The combination of spicy seasonings, smoky sausage, tender seafood, and that luscious garlic butter is pure comfort food with a kick. Whether you’re cooking for family, friends, or just a special weeknight treat, I can’t recommend it enough. Give it a try soon—you’ll have everyone asking for seconds and the secret to your amazing boil!