Cajun Seafood Boil with Garlic Butter Sauce
An easy Cajun seafood boil recipe loaded with shrimp, crab, andouille sausage, potatoes, corn, and hard boiled eggs, all smothered in a luscious garlic butter Cajun sauce.
Equipment
- Extra large stockpot or Dutch oven (10 quarts)
- Small saucepan
- Spider strainer or slotted spoon
- Large Sheet Pan
- Aluminum foil or parchment paper
Ingredients
- 3 quarts water
- 1 12-ounce can lager or pilsner beer optional but recommended
- 3 tablespoons Creole Cajun seasoning
- 1 tablespoon Old Bay seasoning
- hot sauce to taste
- 1 medium yellow onion sliced into half-moons
- 1 large lemon cut into wedges, plus more for serving
- 12 ounces andouille sausage sliced into rounds
- 1 pound baby potatoes red or Yukon gold
- 1 pound pre-cooked snow crab leg clusters
- 1 to 1.5 pounds jumbo shrimp deveined, shell-on or peeled
- 4 to 6 ears sweet corn on the cob halved
- 4 to 6 hard boiled eggs optional
- 1 cup (2 sticks) unsalted butter
- 10 cloves garlic finely minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Old Bay seasoning for sauce
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Creole Cajun seasoning for sauce
- 1 teaspoon smoked paprika
Instructions
- 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. Season with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add the sliced onion and lemon wedges. Stir well and let the mixture boil for 15 minutes.
- Carefully add the andouille sausage rounds and baby potatoes into the pot, stirring well to combine. Let the andouille and potatoes cook for 15 to 20 minutes, or until the potatoes are just about fork-tender.
- Gently nestle the snow crab clusters into the pot along with the shrimp and corn on the cob. Be sure that everything is fully submerged under the boil and carefully stir to ensure all ingredients are well combined. Continue boiling for another 5 to 7 minutes, cooking until the shrimp is pink and opaque.
- Meanwhile, prepare the garlic butter sauce. In a small saucepan over medium heat, combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir all ingredients and simmer the sauce until the butter melts and the sauce is well combined, stirring often, about 5 to 7 minutes. Remove from heat.
- Line an extra large baking sheet with foil or parchment paper. Use a spider strainer to remove the seafood boil contents from the pot and place onto the prepared baking sheet along with the hard boiled eggs (if using). Remove and discard the onion and lemon bits. Pour the garlic butter sauce over the seafood boil ingredients. Use your hands (fitted with disposable gloves if desired) to toss the sauce with everything, smothering every nook and cranny in sauce.
- Serve immediately with additional lemon wedges if desired. Everyone can grab what they'd like directly from the baking sheet, or divide onto individual plates. Enjoy!
Notes
- Use an extra large pot, at least 10 quarts, to accommodate all ingredients comfortably.
- Season the boil broth aggressively since the liquid needs to penetrate everything.
- Don't overcook the shrimp, they turn rubbery fast. Pull them as soon as they're pink.
- Save some boil broth to thin the garlic butter sauce if needed.
- Serve on a foil-lined sheet pan for easy cleanup and authentic presentation.