Description
Indulge in a flavorful Cajun Seafood Boil with Garlic Butter Sauce that brings together a mix of seafood, sausage, potatoes, and corn, all coated in a rich and savory garlic butter sauce.
Ingredients
Units
Scale
- 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 1/2 lbs jumbo shrimp, deveined, shell-on or peeled
- 4–6 ears sweet corn on the cob, I use the mini ones
- 4–6 hard boiled eggs- optional
- 1 cup (2 sticks) unsalted butter
- 10 cloves of garlic, finely minced or pressed
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Creole Cajun Seasoning- homemade or store-bought
- 1 teaspoon smoked paprika
Instructions
- Prepare the boil. In an extra large stockpot or dutch oven, combine water and beer, bring to a boil and season with Cajun and Old Bay seasonings. Add onion and lemon, boil for 15 minutes.
- Add the andouille & potatoes. Add sausage and potatoes, cook for 15-20 minutes.
- Add the seafood & corn. Add crab, shrimp, and corn, boil for 5-7 minutes until shrimp is pink.
- Make the garlic butter sauce. Simmer butter, garlic, lemon juice, and seasonings in a saucepan for 5-7 minutes.
- Assemble cajun seafood boil with sauce. Place seafood on a baking sheet, pour sauce over, and toss to coat.
- Serve seafood boil. Serve with lemon wedges immediately.
Notes
- If desired, adjust the thickness of the garlic butter sauce by adding some of the seafood boil broth.
- Feel free to serve the boil directly from the baking sheet or plate individually.