Name: Cajun Seafood Boil with Garlic Butter Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
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 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); 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

If you’re craving something bursting with flavor, fun to eat, and perfect for sharing, you just have to try this Cajun Seafood Boil with Garlic Butter Recipe. I absolutely love how this turns out every single time — from the spicy, aromatic boil to the rich, garlicky butter sauce that brings it all together. When I first tried my hand at a Cajun seafood boil, I was surprised by how easy it was to make a big, impressive meal with simple ingredients. You’ll find that this recipe feels like a party on your plate, whether it’s a casual weeknight or a festive weekend gathering.

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Why You’ll Love This Recipe

Bold Flavors: The combination of Cajun spices, lemon, and garlic butter creates a perfect balance of heat and richness.
Easy Entertaining: It’s a crowd-pleaser that’s super simple to make in one big pot—minimal cleanup, maximum fun.
Versatile Ingredients: You can easily swap or add seafood and veggies based on what you love or what’s fresh at the market.
Perfect for Sharing: It’s the kind of meal that brings people together around the table, hands and all!

A large metal tray is full of cooked seafood and vegetables. On the top layer, there are bright orange crab legs and pink shrimp, some with tails up. Scattered around are yellow and red small potatoes with green herbs sprinkled on them. Pieces of yellow corn on the cob are placed around the tray. There are also yellow lemon wedges on the tray. Everything is coated in a light, oily sauce with herbs that give a fresh green speckled look. The tray rests on a white marbled surface with a brown cloth nearby. photo taken with an iphone --ar 2:3 --v 7 - Cajun Seafood Boil, Cajun Seafood Boil with Garlic Butter, New Orleans seafood boil, spicy seafood boil recipe, seafood boil ideas

Ingredients You’ll Need

The magic behind this Cajun Seafood Boil with Garlic Butter Recipe comes down to fresh seafood, the right spice blend, and that luscious butter sauce. I always look for fresh, high-quality shrimp and crab when possible, and the sausage adds wonderful smoky depth. The simple veggies like corn and potatoes soak up all the flavor beautifully.

Flat lay of fresh snow crab leg clusters with bright red shells, several jumbo shrimp with pink shells and tails, rounds of sliced andouille sausage in deep reddish-brown hues, a cluster of small red and gold baby potatoes, a few mini ears of sweet corn with vibrant yellow kernels and green husks partially peeled back, a medium yellow onion sliced into translucent half-moon rings, a large lemon cut into bright yellow wedges, several whole uncracked brown eggs, and small white ceramic bowls containing finely minced garlic, golden melted butter, and freshly chopped green parsley, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cajun Seafood Boil, Cajun Seafood Boil with Garlic Butter, New Orleans seafood boil, spicy seafood boil recipe, seafood boil ideas

Water: Base for the boil and helps the spices infuse everything evenly.
Beer (optional): I love adding a can of beer for a little extra flavor complexity — it’s worth it!
Creole Cajun Seasoning: Whether homemade or store-bought, this is essential to give that signature Cajun kick.
Old Bay seasoning: Classic seafood seasoning that layers perfectly with Cajun spices.
Hot sauce: Spice level control! Add as little or as much as you like.
Yellow onion: Adds a subtle sweetness and aromatic depth during the boil.
Lemon: Both in the boil and for serving – brightens and balances rich flavors.
Andouille sausage: This smoky, spicy sausage is a must-have to complement the seafood.
Baby potatoes: Tender and hearty, they soak up all the savory juices.
Snow crab legs: Jumbo clusters bring that restaurant-quality feel home.
Jumbo shrimp: Shell-on or peeled, they cook quickly and taste amazing.
Sweet corn on the cob: Mini ears are perfect and add a natural sweetness.
Hard boiled eggs (optional): Adds a comforting protein boost and is a fun surprise for guests.
Unsalted butter: Crucial for the garlic butter sauce – quality butter makes a difference!
Garlic: You can’t have garlic butter without lots of fresh garlic, finely minced or pressed.
Lemon juice (freshly squeezed): Lifts the garlic butter sauce with a fresh zing.
Fresh parsley: Adds a pop of color and fresh herbaceous notes.
Smoked paprika: Brings a subtle smoky warmth to the butter sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Cajun Seafood Boil with Garlic Butter Recipe can be. Over time, I’ve played around with different seafood and spice levels, and you should definitely make it your own! This recipe welcomes your tweaks and additions.

Seafood swaps: Once I swapped crab for lobster tails — wow, that was a treat! Feel free to add clams, mussels, or even chunks of firm white fish.
Vegetable additions: Try adding mushrooms, sliced bell peppers, or even Brussels sprouts for some extra texture and flavor.
Mild version: If you’re sensitive to spice, cut back on the hot sauce and Cajun seasoning; the garlic butter still makes it delicious.
Make it vegan: Use vegan butter, mushroom “sausages,” and hearty veggies—though it won’t be a ‘seafood’ boil, it will still be saucy and flavorful!

How to Make Cajun Seafood Boil with Garlic Butter Recipe

Step 1: Build Your Flavorful Boil Base

Start by filling a large stockpot or Dutch oven with about 3 quarts of water and your optional beer. I highly recommend the beer — it adds a subtle depth you won’t regret! Bring this to a boil over medium-high heat. Once boiling, stir in your Cajun seasoning, Old Bay, and a few dashes of hot sauce, adjusted to how spicy you like it. Toss in sliced onions and lemon wedges — these little extras release beautiful aroma as they cook and enhance the broth’s flavor. Let this mixture bubble away for about 15 minutes so all those spices can mingle.

Step 2: Add Your Sausage and Potatoes

Carefully add sliced andouille sausage and baby potatoes to the boiling pot. Give everything a gentle stir to combine, then simmer for 15 to 20 minutes, or until the potatoes are fork-tender. I usually test a potato every now and then to make sure they’re soft but not mushy — that perfect tender bite makes a difference here. The sausage will release its smoky, spicy goodness into the broth, making your kitchen smell amazing.

Step 3: Time for Seafood and Corn!

Next, nestle in the snow crab clusters, shrimp, and corn on the cob. Make sure everything is submerged under the flavorful boil so it cooks evenly. Stir gently so you don’t break up the delicate crab legs or shrimp. Let everything cook for about 5 to 7 minutes — keep an eye on the shrimp as it turns pink and opaque; that’s your cue it’s done. While this cooks, you can start on your garlic butter sauce, so everything comes together perfectly hot.

Step 4: Whip Up the Garlic Butter Sauce

In a small saucepan over medium heat, melt your butter gently, then add minced garlic, fresh lemon juice, Old Bay, Cajun seasoning, smoked paprika, chopped parsley, and a dash of hot sauce. Stir often and let the mixture simmer for about 5 to 7 minutes so the garlic softens and the flavors marry nicely — your kitchen will smell incredible at this point! Remove from heat and set aside until your seafood boil is ready.

Step 5: Bring It All Together and Serve

Line a large baking sheet with foil or parchment paper (or newspaper if you want to keep it classic Cajun style!). Using a spider or slotted spoon, carefully lift the seafood boil ingredients from the pot onto the sheet. Toss the hard-boiled eggs in there if you opted for them. Discard the onion and lemon wedges from the broth—they’ve done their job! Now for the fun part: pour that golden garlic butter sauce all over the seafood and veggies, then toss well using your hands (gloves are a good idea here unless you want buttery fingers!). Make sure every piece is coated in that luscious sauce — it’s the star of the show!

Serve immediately with extra lemon wedges on the side, and encourage everyone to dive in hand-first. The messiness is part of the charm, and sopping up leftover sauce with crusty bread or corn on the cob is a must. Enjoy every saucy, spicy bite!

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Pro Tips for Making Cajun Seafood Boil with Garlic Butter Recipe

Don’t Overcook Seafood: Shrimp and crab cook quickly—watch for color change and pull them out promptly to keep them tender.
Adjust Spice Levels: Tweak hot sauce and Cajun seasoning increments according to your heat tolerance; you can always add more at the table.
Garlic Butter Consistency: If your sauce feels too thick, stir in a bit of the seafood boil broth to loosen it up — I discovered this trick makes dipping perfect.
Prep Ahead: Chop garlic and slice sausage before you start boiling to streamline the process and keep things moving.

How to Serve Cajun Seafood Boil with Garlic Butter Recipe

Cajun Seafood Boil with Garlic Butter Recipe - Serving

Garnishes

I love sprinkling extra fresh parsley over the top for a little green pop, plus adding lemon wedges for squeezing just before eating. Sometimes I pile on some sliced green onions or even a sprinkle of grated Parmesan if I’m feeling adventurous! The brightness really cuts through the richness of the butter and spice.

Side Dishes

To round out the meal, I usually serve crusty French bread or garlic baguette — perfect for soaking up leftover sauce. A crisp green salad with a light vinaigrette brings refreshing contrast, and sometimes I add coleslaw for crunch and creaminess. For something heartier, roasted potatoes or even a side of dirty rice is a great Southern-inspired option.

Creative Ways to Present

For special occasions, layout the entire boil on a newspaper-covered picnic table, complete with bibs and finger bowls. The casual messiness makes for a memorable and festive vibe. You can also serve the boil in large cast iron skillets for a rustic, cozy presentation. I’ve even done smaller individual boil pots for each guest at intimate dinners—it’s a fun and interactive way to personalize portions.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they keep well for up to 2 days. When reheating, I enjoy the flavors even more after they’ve melded overnight, but be mindful that seafood can get rubbery if overcooked during reheating.

Freezing

Since seafood texture can change upon freezing, I recommend freezing the boiled potatoes and sausage separately if you want to prep ahead. For the garlic butter sauce, you can freeze small portions, then thaw and gently reheat to drizzle over freshly cooked seafood.

Reheating

To reheat, I gently warm leftovers in a skillet over low heat with a splash of water or broth to keep moisture, covering with a lid to steam everything nicely. Alternatively, a quick zap in the microwave works if you’re in a hurry—just keep an eye to avoid overcooking the shrimp.

FAQs

Can I make this Cajun Seafood Boil with Garlic Butter Recipe gluten-free?

Absolutely! Just make sure your Cajun seasoning and Old Bay are gluten-free (most are, but it’s good to check labels). The rest of the ingredients, like fresh seafood and veggies, are naturally gluten-free, making this recipe a safe and delicious option.
What types of seafood work best for this boil?

Jumbo shrimp and snow crab legs are my favorites because they cook quickly and hold flavor well. However, you can also use lobster tails, clams, mussels, or even scallops. Just adjust cooking times for each type to avoid over or undercooking.
Is the garlic butter sauce spicy?

It has a mild to medium heat depending on how much hot sauce and Cajun seasoning you add. I usually start with less and let everyone add more at the table if they like it hotter. The butter really mellows out the spice, giving it a rich, balanced flavor.
Can I prepare parts of this recipe ahead of time?

You can absolutely prep portions like chopping garlic, slicing sausage, and boiling eggs in advance. Making the garlic butter sauce ahead and reheating it before serving saves time. Just cook the seafood fresh for best texture and flavor.

Final Thoughts

This Cajun Seafood Boil with Garlic Butter Recipe has become one of my absolute go-tos when I want a meal that’s both impressive and downright delicious. It’s perfect for friends, family nights, or when you just want to treat yourself to a real feast. I can’t recommend it enough — you’ll enjoy the bold flavors, the hands-on fun, and the buttery sauce that makes every bite unforgettable. Give it a try and get ready to impress your guests or just enjoy a cozy, flavorful dinner at home!