Description
This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful, communal dish featuring a medley of shrimp, snow crab, andouille sausage, baby potatoes, corn, and optional hard boiled eggs. Boiled in a spiced broth with classic Creole and Cajun seasonings, the seafood and vegetables are then smothered in a rich garlic butter sauce infused with lemon, Old Bay, and smoked paprika for a decadent finish. Perfect for sharing, this dish delivers a satisfying, messy, and festive experience bursting with bold Southern flavors.
Ingredients
Scale
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)
- 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 size 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 freshly squeezed lemon juice
- 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
- Prepare the boil: In a large stockpot or Dutch oven (around 10 quarts or larger) over medium-high heat, combine the water and beer (if using) and bring to a boil. Season the liquid with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add the sliced onion and lemon wedges, stirring well. Allow the mixture to boil for 15 minutes to infuse the flavors.
- Add the andouille and potatoes: Carefully add the sliced andouille sausage and baby potatoes to the boiling pot. Stir to combine and continue cooking for 15-20 minutes, or until the potatoes are nearly fork-tender.
- Add the seafood and corn: Gently place the snow crab leg clusters, shrimp, and corn on the cob into the pot, ensuring they are fully submerged. Stir carefully to mix. Boil for an additional 5-7 minutes, until the shrimp turn pink and the seafood is cooked through.
- Make the garlic butter sauce: While the seafood cooks, in a separate small saucepan over medium heat, combine the butter, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir frequently as the butter melts and the sauce melds together, about 5-7 minutes. Remove from heat once fully blended.
- Assemble the seafood boil with sauce: Line a large baking sheet with foil, parchment, or newspaper. Using a spider strainer, carefully remove the seafood boil ingredients from the pot and spread them on the baking sheet, adding the hard boiled eggs if using. Discard the onion and lemon pieces from the broth. If you prefer a thinner garlic butter sauce, stir in some of the cooking broth to adjust consistency. Pour the garlic butter sauce over the seafood and potatoes on the tray, then toss thoroughly with hands (wearing disposable gloves if preferred) to coat every piece in sauce.
- Serve the seafood boil: Serve immediately, either family-style from the baking sheet for a casual, fun experience or plated individually if preferred. Garnish with extra lemon wedges for squeezing over the seafood. Be sure to enjoy the rich garlic butter sauce to the last drop!
Notes
- Using beer in the boiling liquid adds depth of flavor but can be omitted if desired.
- Pre-cooked snow crab helps speed up cooking; if using raw, cook accordingly until done.
- Keep shrimp shelled if you enjoy peeling as you eat, or peel ahead for convenience.
- Hard boiled eggs add extra protein and are optional.
- Adjust hot sauce amounts in both the boil and the garlic butter sauce to your preferred spice level.
- Use disposable gloves when tossing the seafood in sauce for less mess and easier cleanup.
- Leftover broth can be strained and used as a flavorful base for soups or gumbo.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 650
- Sugar: 4g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 220mg
