Name: Cajun Seafood Boil with Garlic Butter Sauce Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 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); 1 lb baby potatoes, red or gold (or a mix of both); 4-6 ears sweet corn on the cob (mini size recommended); 4-6 hard boiled eggs (optional); 12 ounces andouille sausage, sliced into rounds; 1 lb pre-cooked snow crab leg clusters, fresh or frozen; 1 – 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled; 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

Introduction

This Cajun Seafood Boil with Garlic Butter Sauce is a lively and flavorful feast perfect for gatherings or a special meal. Packed with shrimp, snow crab, andouille sausage, and fresh corn, it’s infused with bold Cajun spices and finished with a rich, garlicky butter sauce that will have everyone diving in for more.

A large white tray filled with a colorful seafood boil featuring bright orange crab legs and pink shrimp scattered evenly throughout. Yellow corn on the cob pieces and small round yellow and red potatoes are mixed in among the seafood. Seasonings and herbs sprinkle the top, adding specks of green and black. Lemon wedges are placed around the edges. A wooden spoon is resting in the tray with a woman's hand holding it. The tray is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)

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 recommended)

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 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 (for sauce)

Instructions

Step 1: In a large stockpot or Dutch oven (10 quarts or larger), combine water and beer (if using) over medium-high heat and bring to a boil. Add Creole Cajun seasoning, Old Bay seasoning, hot sauce to taste, sliced onion, and lemon wedges. Stir well and let boil for 15 minutes.

Step 2: Add the andouille sausage rounds and baby potatoes to the boiling liquid. Stir to combine and cook for 15-20 minutes until potatoes are nearly fork-tender.

Step 3: Gently add snow crab clusters, shrimp, and corn on the cob to the pot, ensuring everything is submerged. Stir carefully and boil for another 5-7 minutes, until shrimp turns pink.

Step 4: While the boil cooks, prepare the garlic butter sauce. In a small saucepan over medium heat, melt butter with garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir often and simmer for 5-7 minutes until combined, then remove from heat.

Step 5: Line a large baking sheet with foil or parchment paper. Using a spider strainer, transfer the seafood boil ingredients onto the sheet, adding hard boiled eggs if using. Discard the onion and lemon from the pot.

Step 6: Pour the garlic butter sauce evenly over the seafood boil. Toss everything with your hands or tongs (wear gloves if desired) to coat thoroughly in sauce. If the sauce is too thick, add a little of the boil broth to thin it.

Step 7: Serve immediately with extra lemon wedges. Guests can dig in family-style from the baking sheet or the boil can be divided onto individual plates. Enjoy the fun, messy experience!

Tips & Variations

For extra flavor, try adding smoked sausage instead of or alongside andouille.

Use a mix of red and gold baby potatoes for color and texture variation.

If fresh seafood isn’t available, use frozen pre-cooked crab and shrimp to simplify cooking.

Add extra hot sauce to the garlic butter sauce for more heat.

Serve with crusty bread to soak up the delicious garlic butter sauce.

FAQs

Can I use other types of seafood in this boil?

Yes, this recipe is very flexible. You can add clams, mussels, lobster tails, or different kinds of shrimp depending on your preference and availability.

Is it necessary to use beer in the boil?

No, beer is optional but adds a nice depth of flavor to the broth. If you prefer, simply replace it with more water or seafood stock for a milder taste.