This is not just any seafood boil recipe; this is the BEST seafood boil you can easily make right in your own kitchen! Imagine a mouthwatering feast loaded with succulent jumbo shrimp, sweet snow crab, spicy andouille sausage, tender potatoes, fluffy eggs, and sweet corn on the cob. All of these delicious ingredients are simmered together in a rich, flavorful broth infused with Cajun spices and aromatic herbs. And the grand finale? Everything is drenched and smothered in a truly epic, finger-licking garlic butter sauce. Get ready for an easy seafood boil recipe that’s perfect for feeding a crowd and guaranteed to be the highlight of any gathering!
Is there anything better than a seafood boil, especially when summer is in full swing? The delightful mess of seafood, sausage, potatoes, and corn, all glistening with sauce and practically begging to be devoured with your hands… it’s an experience that’s both incredibly fun and unbelievably delicious. So, roll up your sleeves and let’s dive into this sensational seafood boil recipe!
Cajun Seafood Boil with Garlic Butter Sauce: A Flavor Explosion 😋
This easy-to-make seafood boil is bursting with satisfying and hearty bites like spicy andouille sausage, juicy shrimp, and sweet crab. It’s also packed with filling components such as potatoes, sweet corn, and optional hard-boiled eggs to make it a complete and satisfying meal. Let’s be honest, a seafood boil without bold flavors and spices is simply missing the point. You’ll absolutely adore the intense flavor that comes from the Cajun seasoning and Old Bay spices throughout – both in the flavorful boil itself and in the irresistible garlic butter sauce. Prepare to be amazed!
⇢ If you’re a seafood lover like me, you’ll also want to check out my recipes for miso shrimp scampi, pan-seared mahi mahi with umami butter sauce, or my comforting and authentic Cajun gumbo!
Why You’ll Love This Seafood Boil Recipe
⇢ Let’s highlight some of the best reasons why this seafood boil will become your new favorite:
- Effortlessly Easy: One of the greatest things about a seafood boil is its simplicity in cooking. This recipe is incredibly low-effort with a high reward in flavor and satisfaction! It’s the perfect choice for busy weeknights, casual get-togethers, or any occasion in between. Yes, it’s that easy!
- Packed with Incredible Flavor: Flavor is king here! The seafood boil ingredients are cooked in a deeply seasoned and intensely flavorful broth. Then, it’s all smothered in a garlic butter sauce that’s so good, you might just do a happy dance. Get ready for a flavor explosion!
- Ideal for Gatherings: Summer is the season for cookouts, family time, and connecting with friends. And what better way to celebrate community than with a classic seafood boil? This recipe is the ultimate communal meal to share and enjoy with your favorite people! 🫶🏾
Essential Ingredients for Your Cajun Seafood Boil
(Note: The complete list of ingredients, with exact measurements, is available in the recipe card below.)
- For the Cajun Seafood Boil: Water, beer (optional for extra depth of flavor), Cajun seasoning, Old Bay seasoning, hot sauce, yellow onion, lemons, andouille sausage, baby potatoes, snow crab leg clusters, jumbo shrimp, corn on the cob, and hard-boiled eggs (optional, but a tasty addition).
- For the Garlic Butter Sauce: Unsalted butter, fresh garlic, lemon juice, Old Bay seasoning, fresh parsley, Cajun seasoning, smoked paprika, and hot sauce.
The Secret to a Phenomenal Seafood Boil Broth
Excellent question! The real key to an amazing seafood boil is to infuse the cooking liquid with as much flavor as possible. Without a deeply flavorful broth, the ingredients will taste bland and disappointing. Beer is a fantastic ingredient that adds a unique richness and complexity to the boil broth. In addition to beer, using a generous amount of spices and aromatics will make your broth truly sing with flavor. However, if you prefer to skip the beer, that’s perfectly fine too!
⇢ For beer choices, I recommend using lagers, IPAs, or pilsners for the best flavor profile! 👍🏾
Step-by-Step Guide to Making Cajun Seafood Boil
(Note: Find the complete, printable recipe instructions in the recipe card below.)
- Prepare the Flavorful Boil Broth. In a large stockpot set over medium-high heat, pour in the water and beer (if you’re using it). Bring the liquid to a rolling boil. Season the boiling water generously with Cajun seasoning, Old Bay seasoning, and a dash of hot sauce to your liking. Add the sliced onion and lemon wedges directly into the pot. Stir everything together and let the flavorful mixture boil for about 15 minutes to allow the flavors to meld.
- Add Andouille Sausage and Potatoes. Carefully add the sliced andouille sausage and baby potatoes to the pot, stirring well to combine them with the flavorful broth. Let the sausage and potatoes cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not mushy.
- Introduce Seafood and Corn. Gently nestle the snow crab clusters into the pot, followed by the shrimp and corn on the cob. Ensure all ingredients are submerged in the broth and stir gently to distribute them evenly. Continue boiling for another 5-7 minutes, until the shrimp turns pink and opaque, indicating it’s cooked through. While the seafood is cooking, start preparing the garlic butter sauce.
- Whip Up the Garlic Butter Sauce. On a separate burner, in a small saucepan over medium heat, melt the butter. Add the minced garlic, lemon juice, Old Bay seasoning, fresh parsley, Cajun seasoning, smoked paprika, and hot sauce to taste. Stir all the sauce ingredients together and let it simmer until the butter is fully melted and all the flavors are well combined, about 5-7 minutes.
- Assemble Your Cajun Seafood Boil with Garlic Butter Sauce. Line a large baking sheet with newspaper, foil, or parchment paper for easy cleanup. Use a spider strainer or slotted spoon to carefully remove the seafood boil ingredients from the pot and arrange them on the prepared baking sheet. If using, add the hard-boiled eggs to the baking sheet as well. Pour the luscious garlic butter sauce generously over the seafood boil, ensuring everything is thoroughly coated. Toss gently to combine.
- Serve and Enjoy! Serve this incredible Cajun seafood boil immediately, right on the baking sheet for a communal experience, or divide it onto individual plates if you prefer. Don’t forget to serve with extra lemon wedges, if desired. And most importantly, make sure to soak up every last drop of that amazing garlic butter sauce! Enjoy!
Frequently Asked Questions, Tips & Tricks for Seafood Boil Success
Here are some extra tips, tricks, and helpful information to ensure your seafood boil is a guaranteed success:
- Choose an Extra-Large Pot: Seafood boils require a very large pot because of the volume of liquid and ingredients. I use my largest Dutch oven, which is about 10 quarts. Any large stockpot or Dutch oven of similar size will work best to ensure all the ingredients fit comfortably.
- Beer Alternatives: If you prefer not to use beer, excellent substitutes include chicken broth or stock, or even non-alcoholic beer for a similar depth of flavor without the alcohol content.
- Understanding Cajun Seasoning: Cajun seasoning is a flavorful blend typically containing salt, red pepper, black pepper, garlic powder, and more. Brands like Slap Ya Mama or Tony Chachere’s are popular choices and pantry staples for authentic Cajun flavor.
- The Magic of Old Bay Seasoning: Seafood and Old Bay seasoning are a match made in culinary heaven! This well-known seafood seasoning blend includes celery salt, pepper, and paprika, among other spices, and is essential for a classic seafood boil taste.
- All About Andouille Sausage: Andouille sausage is a pre-cooked sausage with a distinctive smoky flavor and a touch of heat. It’s a staple in Cajun cuisine. However, if you can’t find andouille, you can substitute other smoked sausages like kielbasa or beef sausage.
- Potato Perfection: Use any small or baby potato variety for your seafood boil. Red potatoes are traditionally used, but I personally love baby Yukon gold potatoes for their creamy, buttery texture. You can use either one type or a combination of both for a delightful mix.
- Selecting the Right Shrimp: For this Cajun seafood boil, I recommend using colossal or jumbo shrimp. I often opt for super jumbo tiger shrimp that are deveined but still have the peel on. Peel-and-eat shrimp are perfect for seafood boils as they offer meaty, flavorful bites.
Seafood Options for Your Seafood Boil Adventure
While this recipe calls for snow crab clusters and shrimp, feel free to get creative and customize your seafood boil to your preferences! You can add mussels, clams, different types of crab (like king crab legs or Dungeness crab), crawfish, or even lobster tails. Aim for a total of about 2 to 2 ½ pounds of your favorite seafood for this recipe. Make sure any crab you use is pre-cooked. Frozen seafood works perfectly well in a seafood boil too.
⇢ Keep in mind that different types of seafood cook at different rates. Here’s a quick guide to cooking times for various seafood options:
- Pre-cooked Crab: 5-7 minutes (possibly 1-2 minutes longer for larger pieces)
- Crawfish: Approximately 4-5 minutes for smaller crawfish
- Mussels & Clams: About 5 minutes, or until their shells open up
- Lobster Tails: Around 5-6 minutes for a 5-6 ounce tail (look for the shell to turn bright red and the flesh to become opaque)
Serving Suggestions for Your Cajun Seafood Boil Feast
Traditionally, seafood boils are served by dramatically dumping all the cooked ingredients directly onto a newspaper-covered table. Then, you pour that glorious buttery sauce over everything, and everyone digs in with their hands! It’s wonderfully chaotic and part of the fun! Plus, cleanup is a breeze. However, for a slightly less messy approach, I like to serve it on an extra-large baking sheet or platter. It keeps everything more contained, and the garlic butter sauce is less likely to soak into newspaper.
Summer is calling, and this Cajun Seafood Boil with Garlic Butter Sauce is the answer! It’s a guaranteed crowd-pleaser that everyone will absolutely love. Don’t forget to tag @butterbeready in your BBR recipe creations on social media – I always love seeing your culinary adventures! Until next time, happy cooking! 🤟🏾
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Recipe Description
This is truly the BEST Seafood Boil recipe you can make at home! It’s packed with jumbo shrimp, crab, andouille sausage, potatoes, eggs, and corn on the cob, all simmered in a flavorful Cajun spiced broth and then smothered in an incredible garlic butter sauce. This easy and delicious seafood boil is perfect for serving a crowd!
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, I use the mini ones
- 4–6 hard boiled eggs – optional
For the Garlic Butter Sauce:
- 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 – homemade or store-bought
- 1 teaspoon smoked paprika
- Hot sauce, to taste
Instructions
- Prepare the Boil Broth. 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 to a boil. Season with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Add onion and lemon wedges. Stir to combine and boil for 15 minutes.
- Add Andouille & Potatoes. Add andouille sausage rounds and baby potatoes, stirring well. Cook for 15-20 minutes, until potatoes are almost fork-tender.
- Add Seafood & Corn. Nestle snow crab clusters, shrimp, and corn into the pot. Ensure everything is submerged and stir gently. Boil for 5-7 minutes, until shrimp is pink. Meanwhile, make the sauce.
- Make Garlic Butter Sauce. In a small saucepan over medium heat, melt butter, then add garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Simmer until butter melts and sauce is combined, 5-7 minutes. Remove from heat.
- Assemble Seafood Boil with Sauce. Line a baking sheet with foil or parchment paper (or newspaper). Use a spider strainer to remove seafood boil contents, discarding onion/lemon, and place on the baking sheet with hard-boiled eggs (if using). Pour garlic butter sauce over the seafood boil and toss to coat. For a thinner sauce, add some seafood boil broth.
- Serve Seafood Boil. Serve immediately on the baking sheet or individual plates with lemon wedges, if desired. Enjoy!
Recipe Notes
- Read the full blog post for more tips and tricks.
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Originally published on June 24, 2023 (Last updated June 6, 2024)
