Name: Cajun Seafood Boil with Garlic Butter Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves six
Cuisine: Cajun
Ingredients: 3 quarts water; 1 (12-ounce) can of beer (optional); 3 tablespoons Creole Cajun seasoning; 1 tablespoon Old Bay seasoning; Hot sauce, to taste; 1 medium yellow onion, roughly sliced into half-moons; 1 large lemon, cut into wedges; 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, preferably 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 Old Bay seasoning; 1 tablespoon fresh chopped parsley; 1 teaspoon Creole Cajun seasoning; 1 teaspoon smoked paprika; Hot sauce, to taste

Description

This Cajun Seafood Boil with Garlic Butter Sauce is the ultimate dish for seafood lovers and a perfect centerpiece for gatherings. Featuring succulent jumbo shrimp, sweet snow crab, and spicy andouille sausage, this recipe is a symphony of flavors. Each bite delivers a burst of Cajun spices married with a decadent garlic butter sauce that elevates the entire meal. Ideal for family dinners or festive celebrations, this dish invites everyone to gather ’round and dig in. Easy to prepare and fun to serve, it’s sure to impress your guests while keeping the mood relaxed and casual.

Ingredients

Scale

3 quarts water
1 (12-ounce) can of beer (optional)
3 tablespoons Creole Cajun seasoning
1 tablespoon Old Bay seasoning
Hot sauce, to taste
1 medium yellow onion, roughly sliced into half-moons
1 large lemon, cut into wedges
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, preferably 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 Old Bay seasoning
1 tablespoon fresh chopped parsley
1 teaspoon Creole Cajun seasoning
1 teaspoon smoked paprika
Hot sauce, to taste

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Instructions

In a large stockpot, boil water and beer (if using). Season with Creole Cajun seasoning, Old Bay, hot sauce, sliced onion, and lemon wedges. Boil for about 15 minutes.
Add sliced sausage and baby potatoes; cook until tender (15–20 minutes).
Add snow crab clusters, shrimp, and corn; ensure they are submerged in broth. Boil until shrimp turns pink (5–7 minutes).
For the garlic butter sauce, melt butter in a small saucepan over medium heat. Stir in minced garlic, lemon juice, seasonings, and simmer for about 5 minutes.
Serve seafood directly on a lined baking sheet; drizzle with garlic butter sauce before enjoying.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main
Method: Boiling
Cuisine: Cajun

Nutrition

Serving Size: Approximately 1/6 of entire dish
Calories: 510
Sugar: 2g
Sodium: 1180mg
Fat: 31g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 23g
Cholesterol: 180mg