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Cajun Seafood Boil Recipe with Spicy Garlic Butter Recipe

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4.2 from 8 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings

Description

This Cajun Seafood Boil combines a flavorful homemade Cajun seasoning blend with a variety of seafood, sausage, corn, and potatoes all cooked together in a seasoned boil. Finished with a rich and spicy garlic butter sauce brightened with lemon juice and zest, this dish is perfect for sharing and delivers a delicious, hearty meal packed with bold flavors.

Ingredients

Seasoning Blend

  • 1 cup Old Bay seasoning
  • 1/2 cup smoked paprika
  • 6 tablespoons Cajun seasoning
  • 4 tablespoons onion powder
  • 4 tablespoons garlic powder
  • 3 tablespoons cayenne pepper
  • 3 tablespoons red pepper flakes
  • 3 tablespoons dried thyme
  • 3 tablespoons coarse ground black pepper
  • 2 tablespoons ground mustard
  • 2 tablespoons celery seed
  • 1 tablespoon ground coriander

Boil Ingredients

  • 20 quarts water (or enough to fill pot halfway)
  • 6.5 tablespoons kosher salt
  • 12 cloves garlic, smashed
  • 3 medium onions, quartered
  • 3 whole lemons, cut into rounds
  • 1/4 cup Louisiana-style hot sauce
  • 6 whole bay leaves
  • 3 pounds red potatoes
  • 3 pounds whole shrimp
  • 3 pounds mussels
  • 2 pounds snow crab clusters
  • 2 pounds andouille sausage, cut into 3-inch pieces
  • 6 ears sweet corn, halved or cut into thirds

Cajun Garlic Butter Sauce

  • 2 cups unsalted butter (4 sticks, 1 pound)
  • 10 cloves garlic, minced
  • 1 medium lemon, juice and zest
  • 1 teaspoon kosher salt
  • 2-3 cups liquid from the boil to thin the sauce
  • Remaining seasoning blend (about 11 tablespoons)

For Serving

  • Fresh parsley
  • Lemon wedges

Instructions

  1. Make the seasoning blend: In a large bowl, combine Old Bay seasoning, smoked paprika, Cajun seasoning, onion powder, garlic powder, cayenne pepper, red pepper flakes, dried thyme, black pepper, ground mustard, celery seed, and ground coriander. Mix thoroughly and set aside. Most of this blend will be used in the boil water, with some reserved for the butter sauce.
  2. Start boiling water: Fill your largest stockpot about halfway to two-thirds full with water and bring it to a vigorous boil over high heat. This process can take 60 to 90 minutes depending on your stove and pot size, so start early. If you don’t have a large enough pot, split the boil between two pots.
  3. Add aromatics and seasoning to the boil: Once the water is boiling, add kosher salt, bay leaves, quartered onions, Louisiana-style hot sauce, smashed garlic cloves, lemon rounds, and 2 and 3/4 cups of the seasoning blend. Stir to distribute flavors in the water.
  4. Cook the potatoes: Add red potatoes to the seasoned boiling water and cook for approximately 12 minutes. The potatoes should be mostly tender but not completely cooked through, as they will continue to cook with the seafood and other ingredients.
  5. Add seafood and sausage: Add the shrimp, mussels, snow crab clusters, and andouille sausage pieces to the pot. Cover and continue to gently boil for about 10 minutes until the seafood and sausage are cooked through.
  6. Add corn: Add the halved or thirded ears of sweet corn to the boiling pot and cook for an additional 5 minutes to warm and cook the corn fully.
  7. Prepare the Cajun garlic butter sauce: While the boil is finishing, melt the unsalted butter in a large saucepan over low heat. Add minced garlic and cook gently to infuse the butter with garlic flavor, stirring frequently to avoid burning. Gradually stir in the reserved seasoning blend to taste, then add lemon zest, lemon juice, and 2 to 3 cups of the flavorful boil liquid to thin the sauce to your desired consistency. Adjust salt if needed and stir until well blended.
  8. Serve the seafood boil: Using a slotted spoon or draining basket, transfer the cooked seafood, sausage, potatoes, and corn to a large tray lined with newspaper or parchment paper for easy cleanup. Drizzle generously with the spicy Cajun garlic butter sauce, garnish with fresh parsley and lemon wedges. Serve immediately with extra sauce on the side and optional hot sauce or a cold beer.
  9. Store leftovers: Wrap any leftover seafood boil tightly in foil or plastic wrap or store in an airtight container in the refrigerator for 1 to 2 days. To reheat, place leftovers in a 350°F oven for 15-20 minutes or steam on the stovetop in a covered pot or skillet with a splash of water. Do not freeze leftovers as the texture and flavor will degrade.

Notes

  • Start boiling water early as it can take a long time to reach full boil depending on your pot size and stove.
  • Adjust the amount of kosher salt based on the saltiness of your seasoning blends and personal preference.
  • Reserve the seasoning blend to customize the butter sauce’s spice level to your liking.
  • Use fresh seafood for best flavor and texture; thaw frozen seafood completely before cooking.
  • Serve with additional hot sauce or lemon wedges to enhance the flavors.
  • Reheating using steaming is preferable to preserve moisture in seafood.
  • Do not freeze leftover seafood boil to avoid texture loss.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Seafood Boil
  • Method: Stovetop
  • Cuisine: Cajun

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