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CAJUN SEAFOOD BOIL WITH GARLIC BUTTER SAUCE centered hero view, clean and uncluttered
Thomas Baker

Cajun Seafood Boil with Garlic Butter Sauce Recipe Easy

This Cajun Seafood Boil with Garlic Butter Sauce is the ultimate at-home feast, packed with shrimp, crab, sausage, potatoes, corn, and eggs simmered in a spicy, flavorful broth. Topped off with a rich, garlicky butter sauce, this easy seafood boil is perfect for sharing and guaranteed to impress your crowd.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 – 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled
  • 4-6 ears sweet corn on the cob, I use the mini ones
  • 4-6 hard boiled eggs- optional
  • 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– homemade or store-bought
  • 1 teaspoon smoked paprika
  • Hot sauce, to taste

Method
 

  1. Fill a large stockpot with water and beer if using, then bring to a boil over medium-high heat.
  2. Add the Creole Cajun seasoning, Old Bay seasoning, and hot sauce to the boiling liquid, stirring well.
  3. Toss in the sliced onion and lemon wedges; stir everything together and let it boil for 15 minutes to build flavor.
  4. Add the sliced andouille sausage along with the baby potatoes, stirring to combine.
  5. Allow the sausage and potatoes to cook for 15 to 20 minutes, or until the potatoes can be pierced easily with a fork.
  6. Carefully place the snow crab clusters, shrimp, and sweet corn into the pot, making sure they are submerged.
  7. Stir gently and continue cooking for another 5 to 7 minutes, until shrimp turn pink.
  8. Meanwhile, melt the butter in a small saucepan over medium heat.
  9. Add the minced garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to the butter.
  10. Simmer the mixture while stirring frequently for 5 to 7 minutes until all flavors are well blended, then remove from heat.
  11. Line a large baking sheet with foil or parchment paper.
  12. Using a spider strainer, lift the seafood boil ingredients from the pot and spread them on the baking sheet, discarding onion and lemon pieces.
  13. Add the hard boiled eggs if using to the baking sheet.
  14. Pour the warm garlic butter sauce evenly over the seafood boil and toss gently using your hands or utensils to coat everything completely.
  15. Serve the boil directly from the baking sheet for a hands-on experience or portion onto plates.
  16. Offer additional lemon wedges on the side and enjoy the bold flavors while saucing up every bite.

Notes

  • Adjust the garlic butter sauce consistency by adding some boil broth if you prefer it thinner. For extra zest, add more hot sauce to taste. Use disposable gloves for easier tossing and cleanup.