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.
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 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
