Cajun Seafood Boil with Garlic Butter Sauce Recipe
A flavorful Cajun Seafood Boil featuring succulent shrimp, snow crab legs, andouille sausage, corn, and baby potatoes, all simmered in a spiced broth and tossed in a rich, garlicky butter sauce. Perfect for a festive, hands-on meal with bold Southern flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Seafood Boil
- Method: Boiling
- Cuisine: Cajun
Ingredients
Scale
Seafood Boil Ingredients
- 3 quarts water
- 12 oz beer (optional)
- 3 tbsp Cajun seasoning
- 1 tbsp Old Bay seasoning
- Hot sauce, to taste
- 1 yellow onion, sliced
- 1 lemon, wedged
- 12 oz andouille sausage, sliced
- 1 lb baby potatoes
- 1 lb snow crab legs
- 1–1½ lbs jumbo shrimp, peeled and deveined
- 4–6 ears corn, cut into halves or thirds
- 4–6 hard-boiled eggs (optional)
Garlic Butter Sauce Ingredients
- 1 cup unsalted butter
- 10 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- Hot sauce, to taste
Instructions
- Prepare the boiling liquid: In a large stockpot, bring the water and optional beer to a rolling boil over high heat. Add Cajun seasoning, Old Bay seasoning, and hot sauce to the pot. Stir in the sliced yellow onion and lemon wedges, then let the mixture boil for 15 minutes to develop deep flavors.
- Cook sausage and potatoes: Add the sliced andouille sausage and baby potatoes to the boiling broth. Continue to cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add seafood and corn: Introduce the snow crab legs, jumbo shrimp, and corn pieces into the pot. Boil for an additional 5 to 7 minutes, or until the shrimp turn pink and opaque and the crab legs are heated through.
- Make garlic butter sauce: While the boil finishes cooking, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic, lemon juice, Old Bay seasoning, parsley, Cajun seasoning, smoked paprika, and hot sauce to taste. Simmer gently for 5 to 7 minutes to infuse the flavors, stirring occasionally. Do not let the garlic burn.
- Drain and serve: Once the seafood boil is done, carefully drain the liquid and spread the seafood, sausage, potatoes, corn, and optional hard-boiled eggs onto a lined baking sheet or large serving platter.
- Toss with garlic butter: Pour the prepared garlic butter sauce evenly over the seafood boil ingredients. Toss gently but thoroughly to coat everything in the rich, flavorful sauce.
- Serve immediately: Serve the Cajun seafood boil hot with extra lemon wedges on the side for squeezing. Enjoy this messy, communal feast right away for the best taste and texture.
Notes
- Using beer adds depth to the boil, but you can omit it and use all water if preferred.
- Hard-boiled eggs are a traditional southern addition but optional based on preference.
- Adjust hot sauce quantities according to your heat tolerance.
- Use a large enough pot to avoid overcrowding; cooking in batches is better if needed.
- Peeling shrimp before cooking or leaving shells on can be done according to preference.
- For easier cleanup, line the baking sheet with parchment or foil before spreading the boil.
Keywords: Cajun seafood boil, shrimp boil, snow crab, andouille sausage recipe, garlic butter sauce, Southern seafood boil
