Cajun Seafood Boil with Garlic Butter Sauce
Dive into a vibrant, flavorful experience with this classic Cajun Seafood Boil, generously coated in a rich, spicy garlic butter sauce. This communal feast brings together succulent snow crab, plump shrimp, hearty potatoes, and sweet corn, all infused with a medley of aromatic spices. Perfect for gatherings, it promises an unforgettable and deliciously messy meal that's a true celebration of Southern comfort.
Prep Time
25 minutes
Cook Time
50 minutes
Total Time
1 hour 15 minutes
Servings
6 servings
Keywords
cajun seafood boilgarlic butter saucecrab boilshrimp boilparty foodsouthern cookingcreole seasoningeasy seafood recipecomfort foodfestive meal
Why This Recipe Delivers
- Explodes with bold, savory, and spicy Cajun flavors.
- Perfect for communal dining, fostering a fun and interactive experience.
- Relatively straightforward to prepare for a large, impressive meal.
- Packed with a variety of textures and tastes, from tender seafood to hearty potatoes.
- The rich garlic butter sauce elevates every bite to pure indulgence.
Ingredients
- 2.8 liters (3 quarts) water
- 355 ml (12 ounces) beer, optional but highly recommended
- 45 ml (3 tablespoons) Creole Cajun Seasoning
- 15 ml (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
- 340 grams (12 ounces) andouille sausage, sliced into rounds
- 450 grams (1 lb) baby potatoes, red or gold (or a mix of both)
- 450 grams (1 lb) pre-cooked snow crab leg clusters, fresh or frozen
- 450-680 grams (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
- 226 grams (1 cup or 2 sticks) unsalted butter
- 10 cloves of garlic, finely minced or pressed
- 30 ml (2 tablespoons) lemon juice, freshly squeezed
- 15 ml (1 tablespoon) Old Bay seasoning
- 15 ml (1 tablespoon) fresh chopped parsley
- 5 ml (1 teaspoon) Creole Cajun Seasoning
- 5 ml (1 teaspoon) smoked paprika
Instructions
- Prepare the boil. In an extra large stockpot or Dutch oven (approximately 10 quarts or larger) over medium-high heat, combine the water and beer (if using). Bring the liquid to a rolling boil. Then, generously season the boil with the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce, adjusting to your preferred spice level. Add the sliced onion and lemon wedges into the pot. Stir all the ingredients well to thoroughly combine, ensuring the spices dissolve evenly. Let the mixture boil for 15 minutes to allow the flavors to meld and deepen.
- Add the andouille & potatoes. Carefully add the sliced andouille sausage rounds and baby potatoes into the pot, stirring well to fully combine them with the seasoned boil. Continue to cook, maintaining a steady boil, for 15-20 minutes, or until the potatoes are just about fork-tender. This ensures they absorb the rich flavors without becoming mushy.
- Add the seafood & corn. Gently nestle the snow crab clusters into the pot, followed by the jumbo shrimp and corn on the cob. Ensure that all ingredients are fully submerged under the boiling liquid. Carefully stir to ensure everything is well combined and cooking evenly. Continue boiling for another 5-7 minutes, cooking just until the shrimp turns pink and opaque. Overcooking seafood, especially shrimp, can make it tough, so watch carefully. Meanwhile, begin preparing the garlic butter sauce on a separate burner.
- Make the garlic butter sauce. On a separate burner, in a small saucepan over medium heat, combine the unsalted butter, finely minced or pressed garlic, fresh lemon juice, Old Bay seasoning, fresh chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce (to taste). Stir all ingredients together and simmer the sauce gently until the butter is completely melted and the sauce is well combined and fragrant, stirring often, for about 5-7 minutes. Once simmered, remove the saucepan from the heat.
- Assemble cajun seafood boil with sauce. Line an extra-large baking sheet with foil or parchment paper (or newspaper, traditionally). Using a large spider strainer or slotted spoon, carefully remove all the seafood boil contents from the pot and transfer them onto the prepared baking sheet. If using, add the hard-boiled eggs at this stage. Remove and discard any large onion slices or lemon bits from the boil. Note: If you prefer your garlic butter sauce to be thinner, you can add a small amount of the reserved seafood boil broth to achieve your desired consistency. Now for the most enjoyable part: generously pour the prepared garlic butter sauce over all the seafood boil ingredients. Then, using your hands (fitted with disposable gloves for convenience if desired), gently toss the sauce with everything, ensuring every nook and cranny of the crab, shrimp, potatoes, and corn is thoroughly coated in the luscious, flavorful sauce.
- Serve seafood boil. Feel free to serve this Cajun seafood boil family-style, directly from the baking sheet. The communal and slightly messy nature of a seafood boil is part of its charm and fun! Alternatively, you can divide the boil onto individual plates to serve if you prefer a more formal presentation. Serve immediately with extra lemon wedges on the side, if desired, for an added touch of freshness. Be sure to encourage guests to sop up any runaway garlic butter sauce with crusty bread or extra corn. Enjoy the vibrant flavors and festive atmosphere!
Tools You’ll Need
- Extra large stockpot or Dutch oven (10 quarts or larger)
- Small saucepan
- Large spider strainer or slotted spoon
- Extra large baking sheet
- Foil or parchment paper
- Cutting board
- Sharp knife
- Citrus juicer (optional)
- Garlic press or small grater (optional)
- Disposable gloves (optional, for tossing)
Essential Success Tips
- Do not overcook the seafood, especially the shrimp; they cook quickly and can become rubbery if left in the boil too long.
- Taste the boil liquid and garlic butter sauce as you go, adjusting hot sauce and seasoning to your preferred spice level.
- Ensure the potatoes are just fork-tender before adding seafood, as they take the longest to cook.
- Freshly squeezed lemon juice makes a significant difference in both the boil and the garlic butter sauce.
- Use high-quality fresh or frozen seafood; for frozen, ensure it is properly thawed before adding to the boil for even cooking.
Professional Cooking Secrets
- Layering flavors is key: The initial boil sets the aromatic foundation, but a generous pour of the fresh garlic butter sauce at the end truly defines the dish. Don't be shy with the sauce!
- For an even deeper flavor profile in the boil, consider adding a few sprigs of fresh thyme or a bay leaf alongside the onion and lemon.
- If you want to add an extra layer of smoky heat, lightly char the lemon wedges before adding them to the boil for a more complex citrus note.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Variations: Feel free to customize with other seafood like mussels, clams, or even lobster tails. Cook mussels and clams until they open, typically 3-5 minutes. You can also add smoked turkey sausage for a different flavor profile.
- Make ahead: The garlic butter sauce can be made a day in advance and gently reheated. The boil itself is best enjoyed fresh.
Frequently Asked Questions
Can I make this seafood boil less spicy?
Absolutely! The spice level is entirely customizable. Reduce the amount of hot sauce in both the boil and the garlic butter, or omit it completely if preferred. You can also use a milder Creole Cajun seasoning.
What kind of beer is best for the boil?
A light lager or pilsner works wonderfully as it adds a subtle depth without overpowering the other flavors. Avoid dark, heavy beers that might make the boil taste bitter. If you prefer not to use beer, simply replace it with an equal amount of water or chicken broth.
Can I freeze leftover seafood boil?
While technically possible, freezing leftover seafood boil is generally not recommended. The texture of the shrimp and crab can become rubbery and the potatoes can turn mushy upon thawing. It's best enjoyed fresh.
Nutrition Facts (Per Serving)
Calories: Approximately 650-750 per serving, Protein: 50g, Fat: 45-55g, Carbs: 30-40g. (Values are estimates and can vary based on specific ingredients and portion sizes.)
Allergy Information
Contains shellfish (crab, shrimp) and dairy (butter). For a dairy-free version, use a plant-based butter alternative. Always check seasoning labels for hidden allergens like gluten or soy.
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