Cajun Seafood Boil with Garlic Butter Recipe

If you’re craving a bold, flavorful feast that’s part party, part comfort food, you’re going to fall head over heels for this Cajun Seafood Boil with Garlic Butter Recipe. I absolutely love how this dish brings people together—there’s just something magical about digging into juicy shrimp, tender potatoes, and smoky sausage all coated in a rich, garlicky butter sauce. When I first tried making this at home, I was amazed at how restaurant-quality this turned out with surprisingly little fuss. Stick around because I’m sharing everything you need to nail this boil perfectly and impress your crew!

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Ingredients You’ll Need

Each ingredient in this Cajun Seafood Boil with Garlic Butter Recipe plays a crucial role, blending to create that spicy, smoky, garlicky flavor punch. When shopping, don’t hesitate to pick fresh seafood if you can—trust me, it makes a big difference. The seasoning blends and andouille sausage are your flavor heroes here, so quality counts!

• Water: Acts as the boil base, ensuring even cooking and seasoning absorption.
• Beer (optional): Adds a subtle depth—I’ve found even budget-friendly lagers make it more robust.
• Creole Cajun Seasoning: Whether homemade or store-bought, this is your signature spice blend.
• Old Bay Seasoning: A classic that enhances seafood flavor beautifully.
• Hot Sauce: Adjust based on your spice tolerance for that perfect kick.
• Yellow Onion: Adds sweetness and aroma to the boil broth.
• Lemon: Brightens up the entire dish and complements seafood so well.
• Andouille Sausage: Smoky and spicy, this sausage is an essential Cajun flavor booster.
• Baby Potatoes: Their creaminess balances the spice and soak up all the delicious juices.
• Snow Crab Leg Clusters: Sweet and meaty, perfect for this boil. Frozen works just fine too.
• Jumbo Shrimp: I’m all for shell-on because it keeps juices locked in, but peeled works for easy eating.
• Sweet Corn on the Cob: Mini ears are great for portion size and sweetness.
• Hard Boiled Eggs (optional): They absorb the flavorful broth and add a fun twist.
• Unsalted Butter: The base of your garlic butter sauce, making it rich and smooth.
• Garlic: Fresh and bold, it’s the star of the butter sauce.
• Lemon Juice: Adds brightness to the sauce for balance.
• Fresh Parsley: Gives a fresh herbaceous note.
• Smoked Paprika: Adds a lovely smoky depth to the sauce.

Variations

I love playing around with this Cajun Seafood Boil with Garlic Butter Recipe depending on what’s fresh at the market or what my family’s craving. You can totally make it your own and still get that spicy, buttery goodness.

• Shellfish Swap: Sometimes I swap crab for lobster or add clams and mussels for a little extra ocean flavor—and it never disappoints.
• Heat Level: Adjust the hot sauce and Cajun seasoning quantities to dial back or crank up the spice. I usually keep a mild batch for kids and a spicier version for the adults.
• Vegetarian Version: Skip the seafood and use hearty mushrooms with tofu or tempeh; toss in extra potatoes and corn—and keep the garlic butter sauce to maintain that richness.
• Diet-Friendly: Cut the butter in the sauce by half and use olive oil to lighten it up without losing flavor.

How to Make Cajun Seafood Boil with Garlic Butter Recipe

Step 1: Build the Flavor Base

Start by filling a large stockpot or Dutch oven with water and the optional beer—this adds depth you didn’t know you needed. Bring it to a boil over medium-high heat, then add your Creole Cajun seasoning, Old Bay, hot sauce, onions, and lemon wedges. Stir everything so the spices dissolve evenly, then let it simmer for about 15 minutes. This step is crucial because you’re building the broth that infuses every single ingredient with tons of flavor.

Step 2: Cook Andouille and Potatoes

Next, add the sliced andouille sausage and baby potatoes into the pot. These take a bit longer to cook, so let them bubble away for 15-20 minutes until the potatoes are just tender when poked with a fork. Pro tip: don’t overcook the potatoes here because they’ll keep cooking a little more once you add the seafood.

Step 3: Add Seafood and Corn

Gently nestle in your snow crab clusters, shrimp, and corn on the cob pieces, making sure everything is submerged under the broth. Stir carefully to avoid cracking the crab legs. Boil for another 5-7 minutes until shrimp turn bright pink and opaque—this timing keeps them juicy and prevents rubbery bites. While this cooks, you can start on the garlic butter sauce.

Step 4: Make the Garlic Butter Sauce

In a small saucepan, melt the butter over medium heat, then add minced garlic, lemon juice, Old Bay, Cajun seasoning, smoked paprika, parsley, and hot sauce to taste. Stir often and let it simmer for 5-7 minutes until everything melds perfectly. This sauce is where all that buttery, garlicky magic happens that takes your seafood boil from good to legendary.

Step 5: Bring It All Together

Line a large baking sheet with foil or parchment paper—trust me, less cleanup means more time eating! Use a spider strainer to scoop the seafood boil out, being careful to leave behind the onions and lemon slices that have served their purpose. If you’re using hard-boiled eggs, plop those on the tray too. Now pour your luscious garlic butter sauce over everything and toss with your hands (gloves are great here if you want to stay clean). Get every bit coated because this is what makes every bite addictively delicious.

Step 6: Serve and Devour

Serve your Cajun Seafood Boil with Garlic Butter Recipe straight from the baking sheet for that authentic seafood boil vibe—everyone grabbing what they want, juices dripping, fingers messy, and smiles all around. Or, if you prefer, portion it out on plates with lemon wedges on the side. Either way, be sure to have plenty of napkins ready—you’re gonna need them!

How to Serve Cajun Seafood Boil with Garlic Butter Recipe

Garnishes

I usually scatter chopped fresh parsley and extra lemon wedges over the top because they brighten every bite and add a pop of color. For an extra touch, some crushed red pepper flakes or a sprinkle of smoked paprika brings a little jazzy finish.

Side Dishes

My go-to sides include crusty French bread or buttery garlic rolls to sop up all that luscious sauce. A simple green salad or coleslaw adds a refreshing crunch that balances the richness perfectly.

Creative Ways to Present

For special occasions, I’ve laid out the boil on a newspaper-lined picnic table with bowls of extra garlic butter sauce on the side—it turns dinner into an event that’s casual, festive, and totally memorable.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into airtight containers and refrigerate within two hours of cooking. The seafood stays juicy for up to two days, and the potatoes soak up all those garlic butter flavors overnight, making for an even tastier next-day meal.

Freezing

Freezing cooked seafood boil components isn’t my favorite because shrimp and crab can get rubbery, but if you do, freeze them without the garlic butter sauce and add fresh sauce when reheating. Potatoes and sausage freeze well though!

Reheating

To reheat, I gently warm the seafood and potatoes in a skillet over medium heat with a splash of the garlic butter sauce or some broth to keep things moist. Microwave works in a pinch but can dry things out fast.

FAQs

Final Thoughts

This Cajun Seafood Boil with Garlic Butter Recipe holds a special place in my heart because it turns any meal into a lively gathering full of laughter, delicious messes, and amazing flavors. Whether you’re feeding your family or hosting friends, it’s the kind of dish that fills the room with warmth and joy. I can’t wait for you to try it out—you’ll love watching everyone come together over spoons, napkins, and buttery seafood goodness!

Cajun Seafood Boil with Garlic Butter Recipe

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• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Seafood Boil
• Method: Stovetop
• Cuisine: Cajun

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Description

A flavorful Cajun Seafood Boil featuring succulent shrimp, snow crab clusters, and andouille sausage simmered with baby potatoes and sweet corn, all bathed in a rich, garlicky butter sauce seasoned with Creole spices and Old Bay. Perfect for a festive, hands-on meal with family and friends.

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Ingredients

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 to 6 ears sweet corn on the cob (mini ears preferred)
• 4 to 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

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Instructions

1. 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 to a boil. Season the liquid with Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce to taste. Add the sliced onion and lemon wedges to the pot, stir well, and let the mixture boil for 15 minutes to infuse the flavors.
2. Add the andouille & potatoes: Carefully add the sliced andouille sausage and baby potatoes to the pot. Stir to combine fully with the boiling liquid. Cook for 15-20 minutes, or until the potatoes are just fork-tender, allowing the sausage to warm through and impart flavor.
3. Add the seafood & corn: Gently place the snow crab clusters, shrimp, and corn on the cob into the pot, ensuring all ingredients are submerged. Stir gently to combine. Continue boiling for another 5-7 minutes until shrimp turn pink and are cooked through. Meanwhile, prepare the garlic butter sauce.
4. Make the garlic butter sauce: In a small saucepan over medium heat, combine the butter, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir often and simmer until butter is completely melted and the sauce is well blended, about 5-7 minutes. Remove from heat.
5. Assemble cajun seafood boil with sauce: Line a large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, remove the seafood boil ingredients from the pot and place them onto the baking sheet, adding hard boiled eggs if using. Discard onion and lemon pieces from the broth. If desired, thin the garlic butter sauce with some seafood boil broth to preferred consistency. Pour the garlic butter sauce over the seafood boil and toss well using hands or tongs to coat thoroughly.
6. Serve seafood boil: Serve the cajun seafood boil family-style directly from the baking sheet for an informal, fun experience, or portion onto individual plates. Offer extra lemon wedges on the side and encourage guests to savor every bit of the garlicky butter sauce. Enjoy immediately for the best flavor and freshness.

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Notes

• If you prefer a thinner garlic butter sauce, add some of the seafood boil broth to adjust consistency.
• Use disposable gloves when tossing the seafood with sauce to keep hands clean.
• Hard boiled eggs are optional but add a nice textural contrast and extra protein.
• Pre-cooked snow crab clusters can be fresh or frozen; just make sure to thaw frozen before adding.
• Shell-on shrimp adds more flavor to the boil, but peeled shrimp cooks faster and is easier to eat.
• You can substitute andouille sausage with kielbasa or smoked sausage if unavailable.
• To make the boil spicier, add extra hot sauce or cayenne pepper to taste.
• Serve with crusty bread or extra lemon wedges to soak up the garlic butter sauce.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 520
• Sugar: 3g
• Sodium: 950mg
• Fat: 34g
• Saturated Fat: 15g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 185mg