Description
This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful and aromatic feast featuring succulent jumbo shrimp, snow crab clusters, and andouille sausage, all simmered with baby potatoes, corn, and traditional Cajun spices. Served with a rich and zesty garlic butter sauce, it’s perfect for sharing with family or friends and brings the vibrant taste of Louisiana straight to your table.
Ingredients
Scale
For the Seafood Boil:
- 3 quarts water
- 1 (12 oz) can of beer (optional)
- 3 tbsp Creole Cajun seasoning
- 1 tbsp Old Bay seasoning
- Hot sauce, to taste
- 1 medium yellow onion, sliced
- 1 large lemon, cut into wedges (plus more for serving)
- 12 oz andouille sausage, sliced into rounds
- 1 lb baby potatoes (red or gold)
- 1 lb pre-cooked snow crab leg clusters (fresh or frozen)
- 1 to 1½ lbs jumbo shrimp (deveined, shell-on or peeled)
- 4-6 ears of mini corn on the cob
- 4-6 hard-boiled eggs (optional)
For the Garlic Butter Sauce:
- 1 cup (2 sticks) unsalted butter
- 10 cloves garlic, finely minced
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp Old Bay seasoning
- 1 tbsp fresh chopped parsley
- 1 tsp Creole Cajun seasoning
- 1 tsp smoked paprika
- Hot sauce, to taste
Instructions
- Prepare the Boiling Stock: In a large stockpot over medium-high heat, combine the water and beer if using. Bring the mixture to a rolling boil. Add Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Then toss in the sliced onion and lemon wedges. Stir everything well and let it boil for 15 minutes to infuse the flavors.
- Add Sausage and Potatoes: Add the sliced andouille sausage and baby potatoes to the pot. Continue boiling for 15 to 20 minutes, or until the potatoes become tender when pierced with a fork.
- Cook Seafood and Corn: Gently add the pre-cooked snow crab clusters, jumbo shrimp, and mini corn on the cob to the pot. Make sure all ingredients are submerged. Boil for an additional 5 to 7 minutes, or until the shrimp turn pink and are cooked through.
- Make the Garlic Butter Sauce: While the boil finishes, melt the unsalted butter in a separate saucepan over medium heat. Add the finely minced garlic and sauté briefly. Stir in the fresh lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Let the sauce simmer gently for 5 to 7 minutes, allowing the flavors to meld.
- Drain and Arrange the Boil: Using a spider strainer, remove the seafood, sausage, potatoes, corn, and onions from the pot. Spread these ingredients evenly over a large foil-lined baking sheet or cover a table with newspaper for a traditional presentation. Add hard-boiled eggs if using.
- Toss with Garlic Butter and Serve: Pour the warm garlic butter sauce evenly over the seafood boil spread. Toss gently to coat all ingredients well. Serve immediately with extra lemon wedges and additional hot sauce on the side for those who prefer extra heat.
Notes
- You can substitute fresh crab clusters with frozen if fresh is unavailable, just ensure they are thawed before cooking.
- Adjust the amount of hot sauce according to your heat preference.
- Hard-boiled eggs are optional but add a nice texture and richness to the boil.
- For easier cleanup and a traditional feel, you can serve the boil on newspaper-covered tables.
- To keep shrimp juicy, avoid overcooking them during the boil process.
- This recipe can be doubled for larger gatherings.
