If you’re on the hunt for a dazzling, flavor-packed experience that feels like a festive celebration at home, this Cajun Seafood Boil with Garlic Butter Sauce Recipe is your golden ticket. Imagine plump shrimp, sweet corn, tender baby potatoes, smoky andouille sausage, and juicy snow crab legs all simmered in a perfectly seasoned, spicy broth and then smothered in a rich, garlicky butter sauce that makes every bite sing. This dish is a seafood lover’s dream come true, combining bold Cajun spices with the comfort of buttery garlic goodness in a way that’s both deeply satisfying and effortless to share. Trust me, once you try this, it will quickly become your go-to for entertaining or a cozy night in that feels genuinely special.
Ingredients You’ll Need
The ingredients for this Cajun Seafood Boil with Garlic Butter Sauce Recipe are delightfully straightforward yet incredibly important. Each one brings its own magic—whether it’s the hearty potatoes adding a comforting texture, the smoky sausage introducing depth, or the fresh lemon wedges brightening everything up with a zesty punch.
- 3 quarts water: The base for our flavorful boil that ensures everything cooks evenly.
- 1 cup vegetable broth (optional but recommended): Adds extra depth to your boiling liquid for enhanced flavor.
- 3 tablespoons Creole Cajun seasoning: This homemade or store-bought blend is the heart and soul of the spice.
- 1 tablespoon Old Bay seasoning: Classic seafood seasoning that complements Cajun spices beautifully.
- Hot sauce, to taste: Adds exciting heat that wakes up the dish.
- 1 medium yellow onion, sliced into half-moons: Infuses the broth with natural sweetness and aroma.
- 1 large lemon, cut into wedges, plus more for serving: Offers bright acidity that balances the richness.
- 12 ounces andouille sausage, sliced into rounds: Smoky and flavorful, a perfect meaty contrast.
- 1 lb baby potatoes, red or gold or a mix: Soft and hearty, these soak up all the good flavors.
- 1 lb pre-cooked snow crab leg clusters, fresh or frozen: Decadent and sweet seafood to crown the dish.
- 1 – 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled: Juicy, tender shrimp that absorb the savory boil.
- 4-6 ears sweet corn on the cob (mini preferred): Adds natural sweetness and vibrant color.
- 4-6 hard boiled eggs (optional): An extra touch of protein and fun texture to round out the feast.
How to Make Cajun Seafood Boil with Garlic Butter Sauce Recipe
Step 1: Prepare the Boil
Start by heating an extra-large stockpot or Dutch oven over medium-high heat, combining the vegetable broth and water if you’re using it. Bring this to a lively boil before stirring in your Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce. Toss in the onion slices and lemon wedges. This simmering mix is where all the flavors will marry into that irresistible boil base you’ll fall in love with. Let it bubble away for 15 minutes to infuse all those layers fully.
Step 2: Add the Andouille Sausage and Potatoes
Carefully place the sausage rounds and baby potatoes into the boiling pot. These ingredients need a good 15 to 20 minutes of cooking, enough so the potatoes become tender but not mushy, and the sausage releases its smoky oils into the broth. Stir gently to keep everything cozy and combined. There is nothing better than piercing a potato to perfect softness in this dish.
Step 3: Incorporate the Seafood and Corn
Now for the star players: nestle the snow crab clusters, shrimp, and corn cobs right into the pot. Be sure they are immersed in the bubbling liquid, then stir gently to ensure even cooking. After about 5 to 7 minutes, your shrimp should turn perfectly pink and your corn will be tender. This step brings the freshest seafood element into the Cajun boil, making the whole dish truly shine.
Step 4: Make the Garlic Butter Sauce
While the boil is finishing cooking, melt the unsalted butter in a small saucepan over medium heat. Add in the finely minced garlic, freshly squeezed lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and a splash of hot sauce. Stir everything continuously as the butter melts and the sauce thickens lightly—this luscious garlic butter sauce is the luscious, saucy finish that will elevate the entire dish.
Step 5: Assemble and Toss with Garlic Butter Sauce
Lay out a large baking sheet lined with foil or parchment paper. Using a spider strainer, lift the cooked seafood boil ingredients out of the pot, leaving behind the onion and lemon bits. Place the sausage, potatoes, corn, shrimp, crab, and optional hard boiled eggs on the sheet. If you want your garlic butter sauce a bit thinner, stir in some of the boil’s cooking liquid to reach your desired consistency. Now pour the golden, aromatic butter sauce over everything, then toss gently, or use your hands with gloves for maximum coverage, ensuring each morsel gets lovingly smothered in that garlicky, spiced butter.
Step 6: Serve and Enjoy!
Serve your Cajun Seafood Boil with Garlic Butter Sauce Recipe straight from the baking sheet for a joyous, communal feast, where everyone digs in and shares the fun messiness, or divide it up on plates for a more formal dinner. Don’t forget extra lemon wedges to brighten bites and plenty of napkins because this is comfort food at its most deliciously hands-on best.
How to Serve Cajun Seafood Boil with Garlic Butter Sauce Recipe
Garnishes
Brighten up your Cajun Seafood Boil with a sprinkle of fresh chopped parsley and additional lemon wedges for popping on top. These garnishes add fresh color and zingy brightness that cut through the richness of the garlic butter sauce perfectly.
Side Dishes
While this boil is a feast on its own, serving it alongside crusty French bread or garlic toast helps soak up every last drop of that incredible garlic butter sauce. A simple green salad or coleslaw can add a crisp, refreshing contrast to the rich, spicy seafood boil.
Creative Ways to Present
For an unforgettable presentation, try laying out several Cajun Seafood Boil with Garlic Butter Sauce Recipe portions on a newspaper-covered table or on butcher paper, scattering crab crackers and small bowls of extra dipping sauces around. This encourages fun, casual sharing and creates that authentic boil party vibe at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. It’s best to keep the garlic butter sauce separate and add it back when reheating to maintain that fresh, buttery flavor.
Freezing
Seafood doesn’t freeze well once cooked in this kind of dish, so I don’t recommend freezing leftovers of the complete boil. However, you can freeze uncooked components like the andouille sausage or shrimp ahead of time, perfectly prepped to speed up future cooking sessions.
Reheating
When ready to reheat, warm the boil gently in a covered skillet or saucepan over low heat with a splash of water or broth to keep it moist. Warm the garlic butter sauce separately and drizzle it over the reheated ingredients just before serving to keep that sauce fresh and vibrant.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Pre-cooked frozen snow crab clusters and frozen shrimp work wonderfully. Just make sure to thaw them properly before adding to the boil for even cooking and best texture.
Is this recipe very spicy?
The spice level is adjustable! The Creole Cajun seasoning and hot sauce add a nice kick, but you can always tone it down or ramp it up depending on your heat preference. Start with less hot sauce and add more as needed.
Can I make this recipe gluten-free?
Yes! Just ensure that your Creole Cajun seasoning and Old Bay seasoning are gluten-free, as some brands may contain additives. This recipe itself naturally avoids gluten ingredients.
What’s the best way to peel shrimp for this boil?
I recommend leaving the shells on during cooking for maximum flavor and then peeling as you eat. However, peeled shrimp also work great if you prefer less mess during mealtime.
Can I customize the vegetables in this Cajun Seafood Boil with Garlic Butter Sauce Recipe?
Definitely! Feel free to add other favorites like mushrooms, diced bell peppers, or even artichoke hearts for a personalized twist. Just adjust cooking times accordingly so everything stays tender and delicious.
Final Thoughts
There is something so joyful and comforting about gathering around a big, steamy Cajun Seafood Boil with Garlic Butter Sauce Recipe. It’s more than just a meal—it’s an experience full of flavor, fun, and sharing. Whether you’re feeding a crowd or craving a decadent solo treat, this recipe checks all the boxes. I can’t wait for you to try it and make some happy memories along the way!
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Cajun Seafood Boil with Garlic Butter Sauce Recipe
- Total Time: 55 minutes
- Yield: 6 servings
Description
This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful and festive dish perfect for gatherings. It features a blend of seafood including jumbo shrimp and snow crab, combined with andouille sausage, baby potatoes, sweet corn, and hard boiled eggs, all infused with bold Creole and Cajun seasonings. The dish is completed with a rich garlic butter sauce, enhancing the spices and creating a delicious, messy, and fun eating experience.
Ingredients
Boil Ingredients
- 3 quarts water
- 1 cup vegetable broth (optional but 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 to 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled
- 4–6 ears sweet corn on the cob, mini ones preferred
- 4–6 hard boiled eggs (optional)
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 an extra-large stockpot or Dutch oven (about 10 quarts or larger) over medium-high heat, combine the vegetable broth (if using) and water. Bring the liquid to a boil. Add Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce to taste. Add sliced onion and lemon wedges. Stir well and let the mixture boil for 15 minutes to infuse the flavors.
- Add the andouille & potatoes: Carefully add the sliced andouille sausage rounds and baby potatoes into the pot. Stir to combine fully. Allow the sausage and potatoes to cook for 15-20 minutes, or until the potatoes are just about fork-tender.
- Add the seafood & corn: Gently nestle the snow crab clusters, shrimp, and sweet corn on the cob into the pot. Ensure all ingredients are fully submerged. Stir carefully to combine, then continue boiling for another 5-7 minutes, until the shrimp turns pink and is fully cooked.
- Make the garlic butter sauce: While the seafood boils, in a small saucepan over medium heat, combine the unsalted butter, minced garlic, lemon juice, Old Bay seasoning, fresh parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir and simmer until butter melts completely and sauce is well combined, about 5-7 minutes. Remove from heat.
- Assemble cajun seafood boil with sauce: Line a large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, remove the contents from the pot, discarding the onion and lemon bits, and place the seafood boil ingredients onto the baking sheet along with the hard boiled eggs if using. If desired, thin the garlic butter sauce with some of the boil broth. Pour the sauce over the seafood boil and toss well (wearing gloves if preferred) to coat everything thoroughly.
- Serve seafood boil: Serve the Cajun seafood boil directly from the baking sheet to create a casual, fun atmosphere where guests can grab what they like, or plate individually if preferred. Serve immediately with extra lemon wedges and enjoy by soaking up the delicious garlic butter sauce.
Notes
- You can adjust the heat by adding more or less hot sauce according to your taste preferences.
- The vegetable broth is optional but recommended to add depth of flavor to the boil.
- Use pre-cooked snow crab to reduce cooking time and ensure the crab doesn’t overcook.
- Hard boiled eggs are optional but add an interesting texture and flavor to the boil.
- If you want a thinner garlic butter sauce, add some of the broth from the seafood boil gradually until desired consistency is reached.
- Use disposable gloves when tossing the seafood in the garlic butter sauce to make for easier cleanup and less mess.
- This recipe pairs well with crusty bread or French bread to soak up extra sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Seafood Boil
- Method: Boiling
- Cuisine: Cajun
