Description
A vibrant and flavorful Cajun Seafood Boil featuring succulent shrimp, snow crab clusters, andouille sausage, tender baby potatoes, and sweet corn, all boiled in a spicy Creole broth and served with a rich garlic butter sauce. Perfect for a fun, communal feast bursting with bold Southern flavors.
Ingredients
Boil 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 (mini ears preferred)
- 4-6 hard boiled eggs (optional)
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 (homemade or store-bought)
- 1 teaspoon smoked paprika
- Hot sauce, to taste
Instructions
- Prepare the boil: In an extra large stockpot or Dutch oven (about 10 quarts or larger) over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Add the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce to taste. Stir in the sliced onion and lemon wedges. Let the mixture boil for 15 minutes to infuse the flavors.
- Add the andouille and potatoes: Carefully add the sliced andouille sausage and baby potatoes into the boiling pot. Stir well to combine. Cook for 15-20 minutes or until the potatoes are just about fork-tender.
- Add the seafood and corn: Gently nestle the snow crab clusters, shrimp, and corn on the cob into the pot, making sure everything is fully submerged. Stir carefully to combine. Continue boiling for another 5-7 minutes until the shrimp turn pink and are cooked through. While this cooks, begin preparing the garlic butter sauce.
- Make the garlic butter sauce: In a small saucepan over medium heat, combine the unsalted butter, minced garlic, fresh lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir frequently and simmer until the butter is completely melted and the sauce is well blended, about 5-7 minutes. Remove from heat.
- Assemble the Cajun seafood boil with sauce: Line an extra large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, remove the seafood boil ingredients from the pot, placing them on the prepared baking sheet. Remove and discard the onion and lemon from the boil broth. Add hard boiled eggs if using. Pour the garlic butter sauce over everything, and use your hands (wearing gloves if desired) to toss thoroughly, coating all ingredients evenly.
- Serve the seafood boil: Serve the boil family-style directly from the baking sheet for a casual, fun experience, or plate individually if preferred. Include extra lemon wedges to squeeze over the seafood. Enjoy immediately and be sure to mop up any remaining garlic butter sauce.
Notes
- Using beer in the boil adds depth of flavor but can be omitted if desired.
- Pre-cooked snow crab clusters save time, but fresh can be used if available.
- Shrimp can be left shell-on for more flavor or peeled for convenience.
- Hard boiled eggs are optional but add a nice protein variation.
- If the garlic butter sauce is too thick, thin it out with some of the seafood boil broth.
- Wearing disposable gloves while tossing the boil with sauce helps keep hands clean.
- Serve with extra lemon wedges and hot sauce on the side for customization.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Seafood Boil
- Method: Boiling
- Cuisine: Cajun
