Cajun Seafood Boil with Garlic Butter Sauce Recipe

Introduction

This Cajun Seafood Boil with Garlic Butter Sauce is a lively, flavorful feast perfect for gatherings or a fun night in. Packed with shrimp, crab, sausage, and potatoes, it’s soaked in a zesty broth and finished with a rich, garlicky butter sauce that brings everything together beautifully.

Ingredients

• 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)
• 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 – 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)
• 1 cup (2 sticks) unsalted butter
• 10 cloves 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 (for garlic butter sauce)

Instructions

1. Step 1: In an extra-large stockpot or dutch oven, combine water and beer (if using) over medium-high heat. Bring to a boil, then add Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Stir in the sliced onion and lemon wedges. Let the mixture boil for 15 minutes to develop flavor.
2. Step 2: Carefully add the andouille sausage rounds and baby potatoes to the pot. Stir to combine, then cook for 15-20 minutes or until the potatoes are nearly fork-tender.
3. Step 3: Gently add the snow crab clusters, shrimp, and corn on the cob. Ensure everything is submerged, then stir gently. Boil for another 5-7 minutes until the shrimp turn pink and are cooked through.
4. Step 4: While seafood boils, prepare 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. Simmer, stirring often, until butter melts and sauce is well blended, about 5-7 minutes. Remove from heat.
5. Step 5: Line a large baking sheet with foil or parchment paper. Using a spider strainer, transfer the seafood boil contents onto the baking sheet, discarding the onion and lemon wedges. If using, add hard boiled eggs to the tray. Pour the garlic butter sauce over the seafood and toss gently by hand (use gloves if preferred) to coat evenly.
6. Step 6: Serve the boil family-style right from the baking sheet for a fun, casual meal, or divide onto individual plates if preferred. Offer extra lemon wedges and encourage guests to enjoy the garlic butter sauce to the last drop.

Tips & Variations

• Use a mix of shell-on and peeled shrimp to add texture and extra flavor.
• Substitute smoked sausage if andouille isn’t available.
• For a spicier boil, increase the Creole seasoning and add more hot sauce to the broth and butter sauce.
• Add other seafood like clams or mussels for variety.
• If you prefer, add some of the cooking broth to the garlic butter sauce to thin it for easier tossing and dipping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan on the stove with a splash of water or broth to prevent drying out. Avoid microwaving to maintain the texture of the seafood.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this boil?

Yes, frozen snow crab and shrimp work well. Just make sure to thaw them completely before cooking to ensure even heating and better texture.

Is it necessary to use beer in the boil?

Beer adds depth and a subtle flavor to the broth, but you can skip it and use only water if preferred. The seasoning and aromatics will still create a delicious boil.

Cajun Seafood Boil with Garlic Butter Sauce Recipe

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This Cajun Seafood Boil with Garlic Butter Sauce is a vibrant and flavorful one-pot meal perfect for gatherings. Bursting with the bold spices of Creole Cajun and Old Bay seasonings, this boil features succulent jumbo shrimp, sweet snow crab clusters, smoky andouille sausage, tender baby potatoes, and sweet corn on the cob. Finished with a luscious garlic butter sauce infused with lemon and smoked paprika, this dish delivers a delightful combination of spice, zest, and rich buttery goodness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Category: Seafood Boil
• Method: Boiling
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Boil Base

• 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)

Main Ingredients

• 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 – 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 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

1. Prepare the boil: In an extra large stockpot or Dutch oven (about 10 quarts or larger) over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Then season the boil with the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce to taste. Add the sliced onion and lemon wedges into the pot. Stir all the ingredients well to thoroughly combine, and let the mixture boil uncovered for 15 minutes to infuse the flavors.
2. Add the andouille & potatoes: Carefully add the sliced andouille sausage rounds and baby potatoes into the pot. Stir well to combine them with the boiling seasoned liquid. Let them cook for 15 to 20 minutes, or until the potatoes are just tender when pierced with a fork.
3. Add the seafood & corn: Gently place the snow crab clusters, jumbo shrimp, and corn on the cob into the pot, ensuring everything is fully submerged. Stir carefully to combine all ingredients. Continue boiling for an additional 5 to 7 minutes, or until the shrimp turn pink and are cooked through. While the boil finishes cooking, prepare the garlic butter sauce.
4. Make the garlic butter sauce: On a separate burner, heat a small saucepan over medium heat. Add the unsalted butter, finely minced garlic, freshly squeezed lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir frequently and simmer the mixture until the butter is completely melted and the sauce is well combined, about 5 to 7 minutes. Remove from heat once ready.
5. Assemble Cajun seafood boil with sauce: Line an extra-large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, carefully remove the seafood boil ingredients from the pot and transfer them onto the prepared baking sheet, including the hard boiled eggs if using. Discard the onion and lemon wedges from the pot. If you prefer a thinner garlic butter sauce, add some of the seafood boil broth to the sauce to adjust consistency. Pour the garlic butter sauce evenly over the seafood boil spread out on the sheet. Using your hands (wear disposable gloves if desired), toss everything gently to coat all pieces thoroughly with the sauce.
6. Serve seafood boil: Serve the Cajun seafood boil immediately. You can allow guests to dig in directly from the baking sheet for a casual, fun experience or plate individual servings as preferred. Offer extra lemon wedges for squeezing, and encourage sopping up any leftover garlic butter sauce. Enjoy the delightful medley of flavors and textures in this festive seafood feast!

Notes

• If using frozen snow crab clusters, thaw them completely before adding to the boil.
• You can adjust the heat level by varying the amount of hot sauce used both in the boil and the garlic butter sauce.
• To keep the sauce thinner, add reserved broth from the boil gradually until the desired consistency is reached.
• Serving gloves are recommended for easy and mess-free tossing and eating.
• Hard boiled eggs are optional but add a nice texture and additional protein to the boil.
• This recipe works well for large groups; scale ingredient quantities accordingly based on number of servings.

Keywords: Cajun seafood boil, garlic butter sauce, shrimp boil, crab boil, andouille sausage, Creole seasoning, seafood feast