Cajun Seafood Boil with Garlic Butter Sauce
A crowd-pleasing, flavor-packed seafood boil featuring tender crab, jumbo shrimp, and savory sausage, all smothered in a rich, zesty garlic butter sauce.
Ingredients
For the Boil
- 3 quarts water
- 1 cup chicken or seafood stock optional
- 3 tbsp Creole Cajun Seasoning
- 1 tbsp Old Bay seasoning
- to taste hot sauce
- 1 medium yellow onion sliced into half-moons
- 1 large lemon cut into wedges
- 12 ounces andouille sausage sliced into rounds
- 1 lb baby potatoes
- 1 lb snow crab leg clusters pre-cooked
- 1-1.5 lbs jumbo shrimp deveined
- 4-6 ears sweet corn on the cob
- 4-6 whole hard-boiled eggs optional
For the Sauce
- 1 cup unsalted butter 2 sticks
- 10 cloves garlic minced
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp fresh parsley chopped
- 1 tsp Creole Cajun Seasoning
- 1 tsp smoked paprika
Instructions
- Bring water and optional stock to a boil in a large stockpot. Add Creole seasoning, Old Bay, hot sauce, onion, and lemon wedges. Boil for 15 minutes.
- Add potatoes and andouille sausage. Simmer for 15-20 minutes until potatoes are fork-tender.
- Add crab clusters, corn, and shrimp. Submerge fully and boil for 5-7 minutes until shrimp are pink and cooked through. Turn off heat.
- In a separate saucepan, melt butter over medium-low heat. Sauté garlic for 1 minute. Stir in lemon juice, seasonings, and parsley. Simmer for 5 minutes.
- Drain the boil, discard aromatics, and transfer food to a baking sheet. Pour the garlic butter sauce over everything and toss to coat.
Notes
Leftovers can be stored in the fridge for up to two days. Reheat gently on the stove to keep the shrimp tender.