Description
A flavorful and vibrant Cajun Seafood Boil featuring succulent jumbo shrimp, tender snow crab clusters, andouille sausage, baby potatoes, and sweet corn, all tossed in a rich garlic butter sauce seasoned with Creole Cajun spices, Old Bay, and smoked paprika. Perfect for a festive gathering, this easy-to-make seafood boil brings a delicious Southern flair to your table.
Ingredients
Scale
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
- 1 to 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled
- 4–6 ears sweet corn on the cob (mini ears recommended)
- 4–6 hard boiled eggs (optional)
For the Garlic Butter Sauce:
- 1 cup (2 sticks) unsalted butter
- 10 cloves garlic, finely minced or pressed
- 2 tablespoons freshly squeezed lemon juice
- 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 water and beer (if using). Bring to a boil. Season the boiling liquid with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add sliced onion and lemon wedges. Stir well to combine and let the mixture boil for 15 minutes to infuse flavors.
- Add the andouille & potatoes: Carefully add the andouille sausage rounds and baby potatoes into the pot. Stir well to fully incorporate into the boiling broth. Cook for 15-20 minutes, or until potatoes are just about fork-tender, allowing the sausage to release its smoky flavor.
- Add the seafood & corn: Gently nestle the snow crab clusters, jumbo shrimp, and ears of corn into the pot, ensuring everything is fully submerged. Stir carefully to combine. Continue boiling for an additional 5-7 minutes until shrimp turn pink and seafood is heated through.
- Make the garlic butter sauce: While the seafood cooks, in a small saucepan over medium heat, combine butter, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir and let simmer until butter melts and sauce is well blended, about 5-7 minutes. Remove from heat.
- Assemble 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 contents from the pot and place onto the baking sheet along with hard-boiled eggs if using. Discard onion and lemon bits from the pot. For a thinner garlic butter sauce, add some seafood boil broth to adjust consistency. Pour the garlic butter sauce evenly over the boil ingredients. Toss thoroughly by hand (with disposable gloves if desired) to coat everything in the flavorful sauce.
- Serve seafood boil: Serve immediately, either family-style on the baking sheet for communal grabbing or portioned onto individual plates. Offer extra lemon wedges for squeezing. Encourage guests to scoop up any remaining garlic butter sauce for an indulgent finish. Enjoy the messy, fun, and delicious feast!
Notes
- Use pre-cooked snow crab clusters for convenience; they only need to be heated through.
- If beer is not preferred, substitute with additional water or seafood stock for depth of flavor.
- The recipe can be adjusted for spiciness by varying the amount of hot sauce and Cajun seasoning.
- Hard boiled eggs add a traditional touch, but are optional.
- Wear disposable gloves while tossing to keep hands clean and fully coat ingredients.
- Mini sweet corn ears cook faster and are easier to serve in a seafood boil.
- Adjust garlic butter sauce thickness with seafood broth to your preference.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 620
- Sugar: 4g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 210mg
