Cajun Seafood Boil with Garlic Butter Sauce
A bold and buttery Cajun seafood boil loaded with shrimp, crab legs, sausage, corn, and potatoes. Finished with a rich garlic butter sauce for the ultimate comforting seafood feast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Boiling
- Cuisine: Cajun
Ingredients
Seafood Boil
3 quarts water
3 tablespoons Creole Cajun seasoning
1 tablespoon Old Bay seasoning
Hot sauce, to taste
1 medium yellow onion, sliced
1 large lemon, cut into wedges
12 ounces andouille sausage, sliced into rounds
1 pound baby potatoes
1 pound pre-cooked snow crab leg clusters
1 to 1½ pounds jumbo shrimp, deveined
4 to 6 ears sweet corn on the cob
4 to 6 hard boiled eggs (optional)
Garlic Butter Sauce
1 cup unsalted butter
10 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon Old Bay seasoning
1 tablespoon chopped parsley
1 teaspoon Creole Cajun seasoning
1 teaspoon smoked paprika
Hot sauce, to taste
Instructions
Fill a large stockpot or Dutch oven with water and bring it to a boil over medium-high heat.
Add the Creole Cajun seasoning, Old Bay seasoning, hot sauce, sliced onion, and lemon wedges. Boil for about 15 minutes to develop the flavor.
Add the sliced andouille sausage and baby potatoes. Cook for 15 to 20 minutes until the potatoes are nearly fork-tender.
Carefully add the crab legs, shrimp, and corn to the pot, ensuring everything stays submerged. Boil for another 5 to 7 minutes until the shrimp turns pink and fully cooked.
While the seafood cooks, prepare the garlic butter sauce. In a saucepan over medium heat, combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Cajun seasoning, smoked paprika, and hot sauce.
Stir frequently and simmer for 5 to 7 minutes until the butter fully melts and the sauce becomes fragrant.
Line a large tray or baking sheet with parchment paper or foil. Transfer the seafood boil ingredients onto the tray using a strainer spoon.
Add the hard boiled eggs if using, then pour the warm garlic butter sauce generously over everything.
Toss carefully so all ingredients become coated in the buttery Cajun sauce.
Serve immediately with extra lemon wedges on the side.
Notes
Use fresh or fully thawed seafood for the best flavor and texture.
Adjust the Cajun seasoning and hot sauce to control the spice level.
A large stockpot or Dutch oven works best for cooking everything evenly.
Avoid overcooking the shrimp to keep them tender and juicy.
Serve with crusty bread to soak up the extra garlic butter sauce.
