Description
This Cajun Seafood Boil with Garlic Butter Sauce is a vibrant, flavorful dish combining succulent jumbo shrimp, tender snow crab clusters, smoky andouille sausage, sweet corn, baby potatoes, and optional hard boiled eggs. Simmered in a seasoned blend of beer, Creole and Old Bay spices, and finished with a rich, garlicky butter sauce, this boil delivers a festive and satisfying feast perfect for sharing with friends and family.
Ingredients
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)
- 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 ears 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 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 over medium-high heat, combine the water and optional beer. Bring to a boil, then add Creole Cajun seasoning, Old Bay seasoning, hot sauce to taste, sliced onion, and lemon wedges. Stir well and let the mixture boil for 15 minutes to infuse flavors.
- Add the andouille & potatoes: Carefully add the andouille sausage slices and baby potatoes to the boiling liquid. Stir to combine and cook for 15-20 minutes, until the potatoes are almost fork-tender.
- Add the seafood & corn: Gently nestle the snow crab clusters, shrimp, and corn on the cob into the pot. Ensure all ingredients are submerged and stir carefully to combine. Continue boiling for 5-7 minutes until the shrimp turn pink and are cooked through.
- Make the garlic butter sauce: While the seafood boils, melt the butter in a small saucepan over medium heat. Add minced garlic, lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir frequently and simmer for 5-7 minutes until the sauce is well blended and fragrant. Remove from heat.
- Assemble Cajun seafood boil with sauce: Line a large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, carefully remove the boil ingredients from the pot and place them on the prepared sheet, along with hard boiled eggs if using. Discard onion and lemon remains from the pot. If desired, thin the garlic butter sauce with some boil broth. Pour the sauce generously over the seafood boil and toss by hand or tongs to coat everything thoroughly.
- Serve seafood boil: Serve the boil family style directly from the baking sheet for a fun, messy experience, or divide onto individual plates. Offer extra lemon wedges for squeezing and encourage guests to soak up any remaining garlic butter sauce. Enjoy immediately for best flavor and texture.
Notes
- Beer adds depth to the boil liquid but can be omitted for non-alcoholic preference.
- Use pre-cooked crab legs for faster cooking and ease; if using frozen, thaw before adding.
- Leave shrimp shells on for more flavor or peel if preferred.
- Adjust hot sauce quantity in boil and sauce to your preferred spice level.
- Hard boiled eggs are optional but traditional and add extra protein.
- Use disposable gloves when tossing the seafood boil in sauce to keep hands clean.
- For a thinner garlic butter sauce, add reserved boil broth gradually.
- Serve with crusty bread or French fries to round out the meal.
