Cajun Seafood Boil with Garlic Butter Sauce Recipe

If you’re searching for a flavor-packed, crowd-pleasing feast, you’ve hit the jackpot with this Cajun Seafood Boil with Garlic Butter Sauce Recipe. I absolutely love how all those spicy, buttery, garlicky flavors come together in one big, decadent pot — it’s like a party on your plate. Whether you’re cooking for family, friends, or just craving something a bit special, this recipe will quickly become your go-to for seafood boil nights. Stick around, because I’m sharing tips and tricks to make this Cajun classic foolproof and finger-lickin’ good!

this …

Ingredients You’ll Need

The magic in this Cajun Seafood Boil with Garlic Butter Sauce Recipe lies in the balance between spicy, savory Cajun seasonings and the silky, garlicky butter sauce. I recommend grabbing fresh seafood when possible, and if you spot mini sweet corn cobs, don’t hesitate—they’re a sweet surprise here.

• Water and Beer: The liquid base — the beer adds a subtle depth of flavor, but you can skip it if you prefer.
• Creole Cajun Seasoning: Whether homemade or store-bought, this is the heart of your boil’s flavor.
• Old Bay Seasoning: Adds a classic crab boil touch that complements the Cajun spices beautifully.
• Hot Sauce: Adjustable to your heat preference; I love a few dashes to wake up the flavors.
• Yellow Onion and Lemon: Infuse the boil with brightness and subtle sweetness.
• Andouille Sausage: Smoky and spicy, it adds a meaty texture that balances the seafood.
• Baby Potatoes: Choose red or gold for a creamy, tender bite after cooking.
• Snow Crab Clusters: Fresh or frozen works, packed with that sweet, delicate crab flavor.
• Jumbo Shrimp: I like shell-on for flavor, but peeled makes it easier to eat—your choice!
• Sweet Corn on the Cob: Mini ears are fun and perfectly sized for the boil.
• Hard Boiled Eggs: Optional but surprisingly delicious and a classic boil addition.
• Unsalted Butter: For the sauce, so you can control the salt and richness.
• Garlic: Freshly minced or pressed, because garlic makes everything better.
• Lemon Juice and Fresh Parsley: Brighten the sauce and add fresh herbal notes.
• Smoked Paprika: Adds warmth and color to the garlic butter sauce.

Variations

I love that this Cajun Seafood Boil with Garlic Butter Sauce Recipe is easily tailored to what you have on hand or your family’s tastes. Go ahead and experiment — you’ll find it’s very forgiving!

• Add More Heat: I sometimes toss in extra cayenne or use spicier hot sauce when we want an extra kick that keeps everyone reaching for a cold drink.
• Swap the Seafood: If crab isn’t your thing, try lobster tails, clams, or mussels instead — all soak up that garlic butter like champs.
• Make it Veggie-Friendly: Omit the sausage and seafood, and load up on mushrooms, artichoke hearts, or baby carrots for a flavorful veggie boil.
• Make it Less Messy: If your crew prefers less fuss, skipping the hands-on toss and serving the garlic butter sauce on the side lets folks dip at their leisure.

How to Make Cajun Seafood Boil with Garlic Butter Sauce Recipe

Step 1: Build Your Flavorful Boil Base

Start by filling your large stockpot or Dutch oven with water and adding the beer if you’re using it — trust me, it adds a subtle maltiness that you’ll notice in the best way. Bring this to a boil over medium-high heat. Once boiling, sprinkle in your Creole Cajun seasoning, Old Bay seasoning, and a few shakes of hot sauce — don’t be shy here, you want those flavors bold. Toss in the roughly sliced onion and lemon wedges; these aromatics infuse the broth while everything cooks. Let it all bubble away for about 15 minutes to really develop that rich, spicy boil flavor.

Step 2: Add the Sausage and Potatoes

Carefully drop in the sliced andouille sausage and baby potatoes. Stir everything gently but thoroughly to coat the potatoes and sausage in that glorious seasoned broth. Cooking times can vary a bit depending on your potato size, but you’re aiming for potatoes that are fork-tender yet still hold their shape — somewhere around 15 to 20 minutes usually does the trick.

Step 3: Nestle in the Seafood and Corn

Now it’s showtime — gently add the snow crab clusters, shrimp, and mini ears of corn. I recommend nudging everything under the surface of the boil so they cook evenly. Give it a gentle stir to mix, then boil for another 5 to 7 minutes until the shrimp turns perfectly pink and opaque. While those are cooking, get your garlic butter sauce ready — it’s going to tie this whole dish together.

Step 4: Whip up the Garlic Butter Sauce

On a separate burner, melt your butter in a small saucepan over medium heat. Add the minced garlic and let it cook gently until fragrant, about 1-2 minutes—watch closely so it doesn’t brown or burn. Stir in the freshly squeezed lemon juice, Old Bay, Creole Cajun seasoning, smoked paprika, and parsley. Finish with hot sauce to your liking. Keep stirring and simmering for about 5 to 7 minutes until everything is beautifully combined and slightly thickened. The aroma alone will have you drooling!

Step 5: Bring It All Together and Serve

Prepare a large baking sheet lined with foil or parchment (newspaper works too if you want that classic boil vibe). Using a spider strainer or slotted spoon, carefully lift the sausage, potatoes, seafood, corn, and optional hard boiled eggs from the pot, discarding the onion and lemon pieces. If you want thinner garlic butter sauce, feel free to stir in some of the boil broth now — it’s up to you. Pour the luscious butter sauce over everything, then get messy! Toss and toss, making sure every piece is smothered in garlicky goodness. Serve straight on the sheet for that casual “dig in” feel or divide onto plates. Don’t forget the lemon wedges for squeezing on top and soaking up every last drop of sauce.

How to Serve Cajun Seafood Boil with Garlic Butter Sauce Recipe

Garnishes

I love finishing this boil with a sprinkle of freshly chopped parsley for color and freshness. Extra lemon wedges are a must-have for that bright citrus pop just before diving in. Sometimes, I add a dash of smoked paprika on top to amp up the smoky notes even more. All those little details take this meal from delicious to downright unforgettable!

Side Dishes

My go-to sides are simple and complementary: crusty French bread or garlic bread to mop up the buttery sauce, and a crisp green salad to balance the richness. Some creamy coleslaw or grilled veggies also pair beautifully if you want to add some fresh crunch to your meal.

Creative Ways to Present

For a festive vibe, I like to spread the seafood boil out on a newspaper-lined picnic table outside for a casual summer party — it invites everyone to dig in with their hands and chat. Another time, I layered the seafood and veggies in rustic wooden trays with parchment paper for a seafood boil buffet, which was a huge hit at a birthday bash. Think about what suits your crowd—presentation can be part of the fun!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers by transferring any uneaten seafood and veggies into an airtight container and refrigerate promptly. The garlic butter sauce goes in a separate jar if possible, so you can reheat them individually without losing texture. Leftovers keep well for 2 to 3 days, making for an easy second meal.

Freezing

Freezing cooked seafood boil isn’t my favorite because the shrimp and crab can get a bit rubbery, but if you want to freeze, it’s best to freeze the components separately: boil the potatoes and sausage and freeze them alone, and freeze the garlic butter sauce in small portions. That way, you preserve texture and can mix fresh shrimp and crab after thawing.

Reheating

To reheat leftovers, I gently warm the seafood boil in a covered skillet over low heat, adding a splash of water or broth to keep things moist. The garlic butter sauce reheats beautifully in a small pan over low heat, stirred often to prevent burning. This keeps everything tasting fresh without overcooking the seafood.

FAQs

Final Thoughts

I can’t emphasize enough how much my family goes crazy for this Cajun Seafood Boil with Garlic Butter Sauce Recipe. It’s got all the elements that make a feast fun: bold flavors, lots of variety, and that unbeatable garlicky butter sauce that pulls everything together. If you’ve never done a seafood boil at home, this recipe is your perfect starting point — you’ll be surprised how easy it is and how much fun you have gathering around the table. Trust me, once you make this, it’ll become a recipe you turn to whenever you want something special that feels like a celebration.

Print