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Cajun Seafood Boil with Garlic Butter Sauce Recipe

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★★★★★

5 from 72 reviews

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.

Ingredients

Scale

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

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