Description
A flavorful Cajun seafood boil featuring tender baby potatoes, smoky andouille sausage, fresh corn on the cob, succulent snow crab clusters, and jumbo shrimp, all cooked together in a spicy, aromatic broth. Served with a rich garlic butter sauce infused with Cajun spices and fresh lemon juice, this dish delivers a fun, interactive dining experience perfect for gatherings.
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
- 1–1 ½ lbs jumbo shrimp, deveined, shell-on or peeled
- 4–6 ears sweet corn on the cob (mini ears preferred)
- 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 the water and beer (if using). Bring the liquid to a boil. Then season the boil with Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce to taste. Add the sliced onion and lemon wedges into the pot. Stir well to thoroughly combine. Let the mixture boil for 15 minutes to develop flavor.
- Add the andouille & potatoes: Carefully add the andouille sausage rounds and baby potatoes into the pot, stirring well to fully combine with the boil. Let them cook for 15-20 minutes or until the potatoes are just about fork-tender, ensuring the sausage releases its smoky flavor.
- Add the seafood & corn: Gently nestle the snow crab clusters into the pot along with the shrimp and corn on the cob. Make sure everything is fully submerged and carefully stir to combine. Continue boiling for another 5-7 minutes, cooking until the shrimp turns pink and seafood is heated through. Meanwhile, prepare the garlic butter sauce.
- Make the garlic butter sauce: On a separate burner, over medium heat in a small saucepan, combine the butter, garlic, lemon juice, Old Bay seasoning, fresh parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir frequently and simmer until the butter melts and the sauce is well combined, about 5-7 minutes. Remove from heat once done.
- 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 them onto the prepared baking sheet along with the hard boiled eggs if using. Discard the cooked onion and lemon bits. If you want the garlic butter sauce thinner, add some of the seafood boil broth to adjust consistency. Pour the garlic butter sauce over the seafood boil ingredients and toss thoroughly, coating every piece in the flavorful sauce. Disposable gloves can be used for easier tossing.
- Serve seafood boil: Serve the Cajun seafood boil family-style directly from the baking sheet for a fun, messy feast or divide onto individual plates for a neater presentation. Serve immediately with additional lemon wedges and encourage guests to sop up the remaining garlic butter sauce. Enjoy the bold flavors and communal dining experience!
Notes
- Use pre-cooked snow crab clusters for quicker cooking time; if using fresh, ensure they are cooked thoroughly.
- Shell-on shrimp adds more flavor but peeled shrimp can be used for ease of eating.
- The beer in the boil adds complexity but can be omitted if preferred or for non-alcoholic version.
- Hard boiled eggs are optional but add a nice texture contrast and absorb the flavorful broth.
- Adjust hot sauce levels according to personal spice tolerance.
- For thinner garlic butter sauce, add a splash of the cooking broth to reach desired consistency.
- Use disposable gloves when tossing the boil in sauce for a less messy experience.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 5g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 210mg
