Description
This Cajun Seafood Boil with Garlic Butter Sauce is a vibrant and flavorful dish perfect for gatherings, combining succulent shrimp, tender snow crab clusters, spicy andouille sausage, baby potatoes, corn on the cob, and optional hard boiled eggs. All ingredients are simmered in a seasoned, aromatic broth and smothered in a rich garlic butter sauce infused with lemon, Creole spices, and smoked paprika for a truly mouthwatering experience.
Ingredients
Scale
For the Cajun Seafood Boil:
- 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)
For the 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 water and beer (if using). Bring to a boil, then season with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add the sliced onion and lemon wedges; stir well to combine. Let the mixture boil for 15 minutes to develop flavor.
- Add the andouille and potatoes: Carefully add the andouille sausage rounds and baby potatoes into the pot. Stir to combine, then continue cooking for 15-20 minutes until the potatoes are just fork-tender.
- Add the seafood and corn: Gently add the snow crab clusters, shrimp, and corn on the cob into the pot ensuring everything is submerged. Stir carefully and boil for an additional 5-7 minutes or until shrimp are pink and cooked through. Meanwhile, prepare the garlic butter sauce.
- Make 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. Stir frequently and simmer until the butter melts and the sauce is well blended, 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 seafood boil contents from the pot and place onto the prepared sheet, adding hard boiled eggs if using. Discard onion and lemon pieces. If desired, thin the garlic butter sauce with some seafood boil broth. Pour the sauce over the ingredients and toss thoroughly, ensuring every piece is coated.
- Serve seafood boil: Serve immediately with lemon wedges. Guests can either dig in directly from the baking sheet for a fun, communal experience or portions can be plated individually. Enjoy sopping up the flavorful garlic butter sauce!
Notes
- Using beer in the boil enhances depth of flavor but can be omitted if preferred.
- Pre-cooked snow crab leg clusters are convenient and require less cooking time.
- The garlic butter sauce consistency can be adjusted with some of the boiling liquid for easier coating.
- Shell-on shrimp provide extra flavor during cooking but peeled shrimp speed up the eating process.
- Hard boiled eggs are optional but add a traditional touch to the boil.
- Disposable gloves can be worn while tossing the boil to keep hands clean.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 580
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 180mg
