Cajun Seafood Boil with Garlic Butter Sauce: A Flavorful Feast for Seafood Lovers

Ingredients with Measurements

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 (thawed if frozen)
• 1 – 1 ½ lbs jumbo shrimp (16/20 count), deveined, shell-on or peeled
• 4-6 ears sweet corn on the cob (mini ears preferred, or regular ears cut into smaller pieces)
• 4-6 hard-boiled eggs (optional)

For the Garlic Butter Sauce:

• 1 cup (2 sticks) unsalted butter
• 10 cloves of garlic, finely minced or pressed
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh chopped parsley
• 1 teaspoon Creole Cajun Seasoning
• 1 teaspoon smoked paprika
• Hot sauce, to taste

Detailed Instructions

1. Prepare the Cajun Seafood Boil Broth: Building the Flavor Base

1. Combine Water and Beer: In an extra-large stockpot or Dutch oven (about 10 quarts or larger), combine 3 quarts of water and the can of beer (if using) over medium-high heat.
   • Why Beer? The beer adds a subtle depth of flavor that complements the seafood and spices.
2. Bring to a Boil: Bring the liquid to a rolling boil.
3. Season the Broth: Stir in the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce, to your preference.
   • Adjusting Heat: Start with a few dashes of hot sauce and add more later if you desire a spicier boil.
4. Add Aromatics: Add the sliced onion and lemon wedges to the pot.
5. Stir and Boil: Stir well to ensure all the ingredients are thoroughly combined.
6. Simmer: Let the mixture boil for 15 minutes to allow the flavors to meld.

2. Add the Andouille Sausage and Potatoes: Starting with the Hearty Ingredients

1. Add Sausage and Potatoes: Carefully add the andouille sausage rounds and baby potatoes to the boiling liquid.
   • Tip: Use a slotted spoon or tongs to gently lower the ingredients into the pot to avoid splashing.
2. Stir and Cook: Stir well to ensure the sausage and potatoes are fully submerged.
3. Cook Until Potatoes are Tender: Continue to boil for 15-20 minutes, or until the potatoes are just about fork-tender. You should be able to pierce them easily with a fork, but they shouldn’t be mushy.

3. Add the Seafood and Corn: The Stars of the Show

1. Nestle in Seafood and Corn: Gently nestle the snow crab leg clusters into the pot along with the shrimp and corn on the cob.
   • Tip: If your pot is not large enough to comfortably hold all the ingredients, you may need to cook them in batches.
2. Submerge and Stir: Ensure that everything is fully submerged under the boiling liquid. Carefully stir to make sure all ingredients are well combined.
3. Cook Until Shrimp is Pink: Continue boiling for another 5-7 minutes, or until the shrimp turn pink and opaque and the corn is tender. The crab legs only need to be heated through since they are pre-cooked.
   • Avoid Overcooking: Overcooked shrimp will be rubbery, so keep a close eye on them.

4. Prepare the Garlic Butter Sauce: A Rich and Flavorful Finishing Touch

1. Melt Butter: While the seafood is cooking, prepare the garlic butter sauce. In a small saucepan over medium heat, melt the unsalted butter.
2. Sauté Garlic: Add the minced garlic to the melted butter and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Add Remaining Ingredients: Stir in the lemon juice, Old Bay seasoning, fresh parsley, Creole Cajun seasoning, smoked paprika, and hot sauce (to taste).
4. Simmer and Combine: Reduce the heat to low and simmer the sauce for 5-7 minutes, stirring often, until all the ingredients are well combined and the flavors have melded.
   • Adjust Consistency: If you prefer a thinner sauce, you can add a few tablespoons of the seafood boil broth to the saucepan.
5. Remove from Heat: Once the sauce is finished, remove it from the heat and set aside.

5. Assemble the Cajun Seafood Boil with Sauce: Bringing it All Together

1. Prepare Serving Surface: Line an extra-large baking sheet with foil or parchment paper for easy cleanup. You can also use a large platter or even spread newspaper over your table for a traditional presentation.
2. Drain Seafood Boil: Using a spider strainer or a large slotted spoon, carefully remove the cooked seafood, sausage, corn, and potatoes from the pot and transfer them to the prepared baking sheet.
3. Add Hard-Boiled Eggs (Optional): If using, add the hard-boiled eggs to the baking sheet.
4. Discard Onion and Lemon: Remove and discard the cooked onion and lemon wedges from the pot.
5. Thin the Sauce (Optional): If you want a thinner garlic butter sauce, whisk in a few tablespoons (or more, to your liking) of the hot seafood boil broth until you reach your desired consistency.
6. Pour Sauce Over Seafood: Generously pour the warm garlic butter sauce all over the seafood, sausage, corn, and potatoes on the baking sheet.
7. Toss to Coat: Using your hands (with disposable gloves, if desired) or tongs, gently toss the ingredients on the baking sheet to ensure everything is evenly coated with the delicious garlic butter sauce. Make sure to get the sauce into every nook and cranny!

6. Serve and Enjoy: A Feast for the Senses

1. Serve Immediately: This Cajun Seafood Boil is best enjoyed immediately while it’s hot and the flavors are at their peak.
2. Serving Style: You can serve it directly from the baking sheet, allowing everyone to dig in and grab what they like (this is part of the fun!), or you can divide the boil onto individual plates.
3. Lemon Wedges: Provide extra lemon wedges on the side for squeezing over the seafood.
4. Napkins and Wet Wipes: Be sure to have plenty of napkins or wet wipes on hand, as this can be a messy (but delicious) meal!
5. Enjoy! Encourage everyone to sop up the flavorful garlic butter sauce with the seafood, potatoes, and corn.

Troubleshooting Common Problems: Tips for Boil Perfection

• Seafood Overcooked:
  • Problem: The shrimp and/or crab meat is rubbery and tough.
  • Solution: Keep a close eye on the seafood during the final cooking stage. Shrimp cooks very quickly and should be removed from the heat as soon as it turns pink and opaque. Remember that the crab is already cooked and just needs to be heated through.
• Potatoes Undercooked:
  • Problem: The potatoes are still hard in the center.
  • Solution: Make sure your potatoes are cut into relatively small, uniform pieces. If they are still undercooked after the recommended time, remove the seafood from the pot and continue to cook the potatoes until they are tender.
• Sauce Too Thick or Thin:
  • Problem: The garlic butter sauce is not the desired consistency.
  • Solution: To thin the sauce, whisk in a little of the hot seafood boil broth. To thicken it, continue to simmer it over low heat for a few more minutes, allowing some of the liquid to evaporate.
• Boil Too Salty:
  • Problem: The overall dish is too salty.
  • Solution: This can happen if the broth becomes overly concentrated. Next time, use a low-sodium broth and adjust seasonings at the end. You can try adding a little more water or unsalted butter to balance the saltiness.

Tips and Variations: Customizing Your Cajun Feast

• Seafood Swap: Feel free to substitute other types of seafood, such as mussels, clams, or crawfish. Adjust cooking times accordingly.
• Vegetable Additions: Add other vegetables to the boil, such as bell peppers, zucchini, or mushrooms. Add them along with the potatoes or corn, depending on their required cooking time.
• Spice Level: Control the heat by adjusting the amount of hot sauce and Creole Cajun seasoning.
• Garlic Lover’s: If you love garlic, feel free to add even more to the butter sauce. Roasted garlic would also be a delicious addition.
• Herb Variations: Experiment with other fresh herbs in the garlic butter sauce, such as thyme or oregano.

Cajun Seafood Boil with Garlic Butter Sauce: A Flavorful Feast for Seafood Lovers

---

• Author: Jessica

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

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 (thawed if frozen)
• 1 – 1 ½ lbs jumbo shrimp (16/20 count), deveined, shell-on or peeled
• 4–6 ears sweet corn on the cob (mini ears preferred, or regular ears cut into smaller pieces)
• 4–6 hard-boiled eggs (optional)

For the Garlic Butter Sauce:

• 1 cup (2 sticks) unsalted butter
• 10 cloves of garlic, finely minced or pressed
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh chopped parsley
• 1 teaspoon Creole Cajun Seasoning
• 1 teaspoon smoked paprika
• Hot sauce, to taste

---

Instructions

1. Prepare the Cajun Seafood Boil Broth: Building the Flavor Base

1. Combine Water and Beer: In an extra-large stockpot or Dutch oven (about 10 quarts or larger), combine 3 quarts of water and the can of beer (if using) over medium-high heat.
   • Why Beer? The beer adds a subtle depth of flavor that complements the seafood and spices.
2. Bring to a Boil: Bring the liquid to a rolling boil.
3. Season the Broth: Stir in the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce, to your preference.
   • Adjusting Heat: Start with a few dashes of hot sauce and add more later if you desire a spicier boil.
4. Add Aromatics: Add the sliced onion and lemon wedges to the pot.
5. Stir and Boil: Stir well to ensure all the ingredients are thoroughly combined.
6. Simmer: Let the mixture boil for 15 minutes to allow the flavors to meld.

2. Add the Andouille Sausage and Potatoes: Starting with the Hearty Ingredients

1. Add Sausage and Potatoes: Carefully add the andouille sausage rounds and baby potatoes to the boiling liquid.
   • Tip: Use a slotted spoon or tongs to gently lower the ingredients into the pot to avoid splashing.
2. Stir and Cook: Stir well to ensure the sausage and potatoes are fully submerged.
3. Cook Until Potatoes are Tender: Continue to boil for 15-20 minutes, or until the potatoes are just about fork-tender. You should be able to pierce them easily with a fork, but they shouldn’t be mushy.

3. Add the Seafood and Corn: The Stars of the Show

1. Nestle in Seafood and Corn: Gently nestle the snow crab leg clusters into the pot along with the shrimp and corn on the cob.
   • Tip: If your pot is not large enough to comfortably hold all the ingredients, you may need to cook them in batches.
2. Submerge and Stir: Ensure that everything is fully submerged under the boiling liquid. Carefully stir to make sure all ingredients are well combined.
3. Cook Until Shrimp is Pink: Continue boiling for another 5-7 minutes, or until the shrimp turn pink and opaque and the corn is tender. The crab legs only need to be heated through since they are pre-cooked.
   • Avoid Overcooking: Overcooked shrimp will be rubbery, so keep a close eye on them.

4. Prepare the Garlic Butter Sauce: A Rich and Flavorful Finishing Touch

1. Melt Butter: While the seafood is cooking, prepare the garlic butter sauce. In a small saucepan over medium heat, melt the unsalted butter.
2. Sauté Garlic: Add the minced garlic to the melted butter and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Add Remaining Ingredients: Stir in the lemon juice, Old Bay seasoning, fresh parsley, Creole Cajun seasoning, smoked paprika, and hot sauce (to taste).
4. Simmer and Combine: Reduce the heat to low and simmer the sauce for 5-7 minutes, stirring often, until all the ingredients are well combined and the flavors have melded.
   • Adjust Consistency: If you prefer a thinner sauce, you can add a few tablespoons of the seafood boil broth to the saucepan.
5. Remove from Heat: Once the sauce is finished, remove it from the heat and set aside.

5. Assemble the Cajun Seafood Boil with Sauce: Bringing it All Together

1. Prepare Serving Surface: Line an extra-large baking sheet with foil or parchment paper for easy cleanup. You can also use a large platter or even spread newspaper over your table for a traditional presentation.
2. Drain Seafood Boil: Using a spider strainer or a large slotted spoon, carefully remove the cooked seafood, sausage, corn, and potatoes from the pot and transfer them to the prepared baking sheet.
3. Add Hard-Boiled Eggs (Optional): If using, add the hard-boiled eggs to the baking sheet.
4. Discard Onion and Lemon: Remove and discard the cooked onion and lemon wedges from the pot.
5. Thin the Sauce (Optional): If you want a thinner garlic butter sauce, whisk in a few tablespoons (or more, to your liking) of the hot seafood boil broth until you reach your desired consistency.
6. Pour Sauce Over Seafood: Generously pour the warm garlic butter sauce all over the seafood, sausage, corn, and potatoes on the baking sheet.
7. Toss to Coat: Using your hands (with disposable gloves, if desired) or tongs, gently toss the ingredients on the baking sheet to ensure everything is evenly coated with the delicious garlic butter sauce. Make sure to get the sauce into every nook and cranny!

6. Serve and Enjoy: A Feast for the Senses

1. Serve Immediately: This Cajun Seafood Boil is best enjoyed immediately while it’s hot and the flavors are at their peak.
2. Serving Style: You can serve it directly from the baking sheet, allowing everyone to dig in and grab what they like (this is part of the fun!), or you can divide the boil onto individual plates.
3. Lemon Wedges: Provide extra lemon wedges on the side for squeezing over the seafood.
4. Napkins and Wet Wipes: Be sure to have plenty of napkins or wet wipes on hand, as this can be a messy (but delicious) meal!
5. Enjoy! Encourage everyone to sop up the flavorful garlic butter sauce with the seafood, potatoes, and corn.

Serving Suggestions: Making it a Complete Cajun Experience

• Traditional Newspaper Spread: For an authentic Cajun experience, cover your table with newspaper and serve the seafood boil directly on the table.
• Individual Plates: If you prefer a less messy approach, divide the boil onto individual plates.
• Dipping Sauces: While the garlic butter sauce is amazing on its own, you could also offer other dipping sauces, such as cocktail sauce, remoulade sauce, or melted butter with lemon and herbs.

Pairing Recommendations: Drinks and Sides to Complement the Boil

• Drinks:
  • Beer: A cold, light-bodied lager, pilsner, or a crisp wheat beer are excellent choices.
  • Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, or a dry rosé.
  • Iced Tea: Sweet or unsweetened iced tea is a refreshing non-alcoholic option.
  • Lemonade: A classic pairing for seafood.
• Sides:
  • Crusty Bread: For sopping up the delicious garlic butter sauce.
  • Cornbread: A Southern staple that pairs well with Cajun flavors.
  • Coleslaw: Provides a refreshing contrast in texture and flavor.
  • Potato Salad: A classic side dish for a seafood boil.
  • Green Salad: A light and simple salad with a vinaigrette dressing.

Nutritional Information: A Delicious Indulgence

Per serving (approximate, based on 6 servings): Calories: 600-700, Fat: 35-45g, Carbohydrates: 40-50g, Protein: 45-55g. (Note: This is an estimate and will vary depending on the specific ingredients used).

Comprehensive FAQ: Your Cajun Seafood Boil Questions Answered

• Q: Can I make this ahead of time?
  • A: While it’s best served fresh, you can prepare the components ahead of time. You can make the garlic butter sauce a day or two in advance and store it in the refrigerator. You can also boil the potatoes and andouille sausage ahead of time. However, it’s best to cook the seafood just before serving to prevent it from overcooking.
• Q: Can I use frozen seafood?
  • A: Yes, you can use frozen shrimp, crab legs, and even frozen corn.