Description
A vibrant and flavorful Cajun Seafood Boil infused with a blend of Creole spices, andouille sausage, fresh seafood, and baby potatoes, all tossed in a rich garlic butter sauce. Perfect for sharing and celebrating seafood with a spicy, buttery kick.
Ingredients
Scale
Boil Base and Vegetables
- 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)
Proteins
- 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
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
- Prepare the boil: In an extra large stockpot or dutch oven over medium-high heat, combine the water and beer (if using). Bring to a boil. Season the liquid with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add sliced onion and lemon wedges, stir well, and let boil for 15 minutes to infuse flavors.
- Add andouille & potatoes: Carefully add the sliced andouille sausage and baby potatoes to the pot, stirring to mix. Let them cook for 15-20 minutes or until the potatoes are just fork-tender.
- Add seafood & corn: Gently add the snow crab clusters, jumbo shrimp, and corn on the cob to the pot, ensuring everything is submerged. Stir carefully to combine. Boil an additional 5-7 minutes until shrimp turns pink and is cooked through. Meanwhile, prepare the garlic butter sauce.
- Make the garlic butter sauce: In a small saucepan over medium heat, combine butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir and let simmer until butter melts and the sauce is well blended, about 5-7 minutes. Remove from heat.
- Assemble Cajun seafood boil with sauce: Line a large baking sheet with foil, parchment paper, or newspaper. Use a spider strainer to remove solids from the pot and transfer to the baking sheet, including hard boiled eggs if using. Discard onion and lemon bits. Adjust garlic butter sauce consistency with some boil broth if desired. Pour sauce over seafood boil and toss thoroughly, using hands or tongs, to coat everything evenly.
- Serve seafood boil: Serve immediately on the baking sheet for a communal experience or portion onto individual plates. Garnish with extra lemon wedges and encourage guests to enjoy the flavorful, saucy mess.
Notes
- Using beer in the boil is optional but adds depth of flavor.
- Andouille sausage adds smoky, spicy notes but can be substituted with smoked sausage if unavailable.
- Choose pre-cooked snow crab to reduce cooking time and avoid overcooking.
- Shell-on shrimp provide more flavor; peel if preferred before serving.
- Hard boiled eggs are optional but traditional and good for soaking up sauce.
- Adjust hot sauce quantity in both boil and garlic butter sauce to control spiciness.
- Use disposable gloves when tossing seafood with garlic butter sauce to keep hands clean.
- Serve with crusty bread or rice to complement the bold flavors and soak up leftover sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Seafood Boil
- Method: Boiling
- Cuisine: Cajun, Southern American
Keywords: Cajun seafood boil, seafood boil recipe, garlic butter sauce, andouille sausage, snow crab, shrimp, Cajun seasoning
