Description
This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful and hearty one-pot meal featuring succulent shrimp, tender snow crab clusters, smoky andouille sausage, and baby potatoes, all simmered in a spicy, aromatic broth. The boil is finished with a rich garlic butter sauce infused with zesty lemon, Creole spices, and smoked paprika, making it a perfect dish for gatherings or a special family dinner.
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 1 ½ 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 Boil Base: In a large stockpot over medium-high heat, combine the water and beer if using. Bring this mixture to a boil. Add the Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Toss in the sliced onion and lemon wedges, stirring well. Allow the flavors to meld by boiling for 15 minutes.
- Cook Sausage and Potatoes: Add the sliced andouille sausage and baby potatoes to the boiling pot. Continue to cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add Seafood and Corn: Gently add the snow crab clusters, shrimp, and mini corn to the pot. Make sure all ingredients are submerged in the boiling liquid. Boil for an additional 5-7 minutes until the shrimp turn pink and are cooked through.
- Make the Garlic Butter Sauce: In a separate saucepan over medium heat, melt the unsalted butter and add the minced garlic. Stir in freshly squeezed lemon juice, Old Bay seasoning, fresh chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Let the sauce simmer gently for 5-7 minutes until all ingredients are well combined and fragrant.
- Drain and Arrange Seafood Boil: Using a spider strainer, carefully remove the seafood, sausage, corn, and potatoes from the pot. Spread everything out on a large, foil-lined baking sheet or over newspaper for a traditional presentation. If using, add the hard-boiled eggs at this stage.
- Serve with Garlic Butter Sauce: Pour the prepared garlic butter sauce evenly over the seafood boil. Toss gently to coat all ingredients thoroughly. Serve immediately, accompanied by extra lemon wedges and hot sauce if desired.
Notes
- Using beer in the boil enhances the flavor but can be omitted for a non-alcoholic version.
- Shell-on shrimp add extra flavor, but peeled shrimp work fine and are easier to eat.
- Adjust hot sauce quantities according to your preferred spice level.
- Hard-boiled eggs are optional but add a nice texture and protein boost to the dish.
- Serve on newspaper or large trays for an authentic, communal eating experience.
- Leftovers can be stored covered in the refrigerator for up to 2 days; reheat gently on the stovetop.
