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Cajun Seafood Boil with Garlic Butter Sauce Recipe

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★★★★★

4.8 from 119 reviews

A flavorful and festive Cajun Seafood Boil featuring succulent snow crab clusters, jumbo shrimp, andouille sausage, baby potatoes, and sweet corn, all simmered in a spicy Creole and Old Bay seasoned broth. Served with a rich garlic butter sauce infused with lemon juice, smoked paprika, and fresh parsley, this dish is perfect for gatherings and seafood lovers seeking a messy, delicious hands-on meal.

Ingredients

Scale

Seafood 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
  • 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)

Garlic Butter Sauce Ingredients

  • 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

Instructions

  1. 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). Bring the liquid to a boil, then season with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add sliced onion and lemon wedges. Stir well to combine and let the mixture boil for 15 minutes to develop flavors.
  2. Add the andouille and potatoes: Carefully add sliced andouille sausage and baby potatoes to the pot, stirring well. Continue cooking for 15-20 minutes until potatoes are fork-tender but not falling apart.
  3. Add the seafood and corn: Nestle snow crab clusters, jumbo shrimp, and corn on the cob fully into the boiling liquid. Stir gently to combine. Boil for another 5-7 minutes until shrimp turn pink and seafood is heated through.
  4. Make the garlic butter sauce: While the boil finishes cooking, melt butter in a small saucepan over medium heat. Add minced garlic, lemon juice, parsley, Creole Cajun seasoning, smoked paprika, Old Bay seasoning, and hot sauce to taste. Stir frequently and simmer for 5-7 minutes until sauce is fragrant and well combined. Remove from heat.
  5. Assemble the Cajun seafood boil with sauce: Line a large baking sheet with foil or parchment paper. Using a spider strainer, lift the boil ingredients from the pot and transfer to the baking sheet, discarding onions and lemon wedges. Add hard boiled eggs if using. Pour garlic butter sauce over everything and toss gently with hands or tongs to coat all ingredients thoroughly. If desired, thin sauce with some boil broth before pouring.
  6. Serve the seafood boil: Serve immediately either family style on the baking sheet for communal enjoyment or divide onto individual plates. Provide extra lemon wedges for squeezing and encourage soaking up any remaining garlic butter sauce. Enjoy the messy, flavorful feast!

Notes

  • For best flavor, use fresh ingredients and homemade Creole Cajun seasoning if possible.
  • Beer in the boil adds depth but can be omitted for non-alcoholic version.
  • Adjust hot sauce amount in the boil and sauce to control spiciness.
  • Small or baby ears of corn cook faster and are easier to eat.
  • Use a large enough pot to accommodate all ingredients comfortably without overcrowding.
  • Wear disposable gloves when tossing the boil with sauce to keep hands clean.
  • Optional hard boiled eggs add richness and variety to the boil.
  • Ensure shrimp are not overcooked to maintain tender texture.
  • Leftover boil broth can be strained and saved as a flavorful base for soups or gumbo.

Keywords: Cajun seafood boil, garlic butter sauce, shrimp boil, crab boil, Creole seasoning, seafood feast, andouille sausage, spicy seafood boil, summer seafood recipe

Find it online: https://mjrecipe.com/cajun-seafood-boil-with-garlic-butter-sauce-recipe/