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
