Cajun Seafood Boil with Garlic Butter Sauce Recipe

If you’re searching for a showstopping meal that instantly brings friends and family together, look no further than this Cajun Seafood Boil with Garlic Butter Sauce. Overflowing with tender snow crab legs, juicy shrimp, plump mussels, spicy andouille sausage, and sweet corn, all tossed in a mouthwatering garlic butter sauce, this dish is the epitome of festive Southern cooking. The bold Cajun spices, zesty lemon, and rich, aromatic butter meld into every bite, making it impossible to have just one plate. Whether for a backyard summer feast or a cozy winter get-together, this seafood boil is an invitation to dig in, get messy, and savor every morsel.

Ingredients You’ll Need

One of the best parts about a Cajun Seafood Boil with Garlic Butter Sauce is how every ingredient truly matters. From the fresh seafood to the vibrant corn and punchy Cajun seasoning, each component adds its own flair, making every bite memorable and crave-worthy.

• Snow crab legs: Sweet, delicate crab is the star of any seafood boil, soaking up all the spicy, buttery flavors.
• Large shrimp (peeled and deveined, tails on): Shrimp add juicy texture and cook quickly, making them ideal for soaking up the sauce.
• Mussels (cleaned and debearded): Mussels bring briny depth and dramatic flair, plus they’re done when their shells pop open!
• Andouille sausage (sliced): Smoky, spicy sausage gives the boil a hearty, Cajun kick and balances the seafood beautifully.
• Corn (cut into halves or thirds): Sweet corn rounds out the dish, soaking up all the broth and adding vibrant color.
• Baby red potatoes: Tender potatoes act as little sponges for the bold, buttery broth.
• Lemon (halved): Lemon brightens and lifts all the flavors, both in the boil and in the finishing sauce.
• Cajun seasoning (divided): The signature spice blend that adds heat, color, and unmistakable Southern flavor.
• Old Bay seasoning: A classic seafood seasoning for an extra layer of herbal, peppery goodness.
• Paprika: Gives the sauce a smoky undertone and gorgeous red hue.
• Cayenne pepper (optional): Turn up the heat as much as you like with this spicy addition.
• Salt: Essential for bringing out all the other flavors, especially in the cooking water.
• Black pepper: Adds warmth and a little zip to both the boil and the sauce.
• Unsalted butter: The rich base for the garlic sauce—use plant-based butter if you need a dairy-free option.
• Garlic (minced): The aromatic backbone of the decadent butter sauce.
• Lemon juice: A splash of brightness that ties the sauce together.
• Chopped fresh parsley: Herbal freshness and a pop of green for the final flourish.

How to Make Cajun Seafood Boil with Garlic Butter Sauce

Step 1: Prepare the Boiling Liquid

Start by filling your largest stockpot with plenty of water, leaving enough space for all your ingredients to move around. Squeeze in the lemon halves and toss them right in, then add half your Cajun seasoning, Old Bay, salt, and black pepper. Bring everything to a rolling boil—the fragrant steam will instantly set the mood for your Cajun Seafood Boil with Garlic Butter Sauce adventure!

Step 2: Cook the Potatoes

Once your water is bubbling with flavor, tumble in the baby red potatoes. Let them boil for about 10 minutes; you want them fork-tender but not mushy. These will be the first bites your guests reach for, so make sure they’re cooked just right.

Step 3: Add Corn and Sausage

Next, drop in the sweet corn and slices of andouille sausage. The corn will soak up all those spicy flavors, while the sausage adds a smoky, savory note that perfectly complements the seafood. Let everything bubble together for another 5 minutes.

Step 4: Add the Seafood

Now for the main event! Carefully add the snow crab legs, shrimp, and mussels to the pot. Let them cook for about 5 to 7 minutes, just until the shrimp turn pink, the crab is heated through, and the mussels have opened. Keep a close eye—overcooking can make seafood tough, and you want everything succulent and tender.

Step 5: Make the Garlic Butter Sauce

While your seafood boil is bubbling away, it’s time to whip up the legendary garlic butter sauce. Melt the butter in a saucepan over medium heat, then add the minced garlic and cook until fragrant. Stir in the remaining Cajun seasoning, paprika, cayenne (if you like it spicy), lemon juice, and fresh parsley. This sauce is liquid gold and will transform your Cajun Seafood Boil with Garlic Butter Sauce into a buttery, aromatic masterpiece.

Step 6: Drain and Serve

With a slotted spoon, transfer all the seafood, sausage, potatoes, and corn onto a large tray or straight onto newspaper or butcher paper for that classic, communal feel. Drizzle the hot garlic butter sauce generously over everything, tossing gently to coat. The aroma will be irresistible, and the vibrant colors will have everyone ready to dig in.

How to Serve Cajun Seafood Boil with Garlic Butter Sauce

Garnishes

Don’t forget the finishing touches! Scatter extra chopped parsley over the top for a fresh burst of color and flavor. Lemon wedges are a must for squeezing over just before eating, adding that final zing to every bite of Cajun Seafood Boil with Garlic Butter Sauce.

Side Dishes

This dish is a feast all on its own, but it pairs beautifully with crusty bread—perfect for mopping up every last drop of garlic butter sauce. A crisp green salad or simple coleslaw also provides a refreshing balance to the rich, spicy seafood.

Creative Ways to Present

There’s something magical about serving your Cajun Seafood Boil with Garlic Butter Sauce family-style. Pile everything high onto a newspaper-covered table for a fun, no-fuss meal, or use a giant platter for a slightly more formal but equally festive vibe. For extra flair, serve in individual parchment packets for guests to open at the table—surprise and delight in every serving!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to two days. Separate the seafood from the potatoes and corn if possible to keep everything fresh and flavorful.

Freezing

While the potatoes and corn don’t freeze well, the seafood and sausage can be frozen for up to one month. Place them in a freezer-safe bag or container, and be sure to label for easy reheating later. The garlic butter sauce can also be frozen separately in small portions.

Reheating

To keep everything from drying out, reheat your Cajun Seafood Boil with Garlic Butter Sauce gently in a covered skillet with a splash of water or extra butter sauce. Warm over low heat until just heated through, and avoid microwaving the seafood to keep it tender and juicy.

FAQs

Can I use different types of seafood?

Absolutely! Feel free to swap in king crab, crawfish, clams, or even lobster tails. The beauty of a Cajun Seafood Boil with Garlic Butter Sauce is its versatility—use your favorites or whatever’s freshest at the market.

How spicy is this seafood boil?

The spiciness is totally customizable. The Cajun seasoning and cayenne pepper provide a kick, but you can dial it up or down to suit your taste. Omit the cayenne for a milder version, or add a little extra for more heat.

Can I make this dairy-free?

Yes! Simply use a plant-based butter for the garlic sauce, and you’ll have a completely dairy-free Cajun Seafood Boil with Garlic Butter Sauce. The flavors stay just as rich and satisfying.

What’s the best way to serve this for a crowd?

For maximum fun, lay out butcher paper or newspaper on your table, and pour the boil right on top. It’s interactive, festive, and makes cleanup a breeze. Hand out plenty of napkins and let everyone dig in together.

How do I know when the seafood is cooked?

Shrimp should turn pink and curl, crab legs just need to be heated through, and mussels are ready when their shells pop open. Discard any mussels that don’t open after cooking, as they may not be safe to eat.

Final Thoughts

There’s nothing quite like gathering around a table overflowing with this Cajun Seafood Boil with Garlic Butter Sauce. It’s bold, festive, and guaranteed to spark joy with every bite. Don’t wait for a special occasion—invite your loved ones, roll up your sleeves, and dive into this unforgettable Southern classic!

Cajun Seafood Boil with Garlic Butter Sauce Recipe

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4.7 from 18 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A flavorful Cajun Seafood Boil featuring snow crab legs, shrimp, mussels, and andouille sausage, all simmered with baby potatoes and corn in a spicy seasoned broth, then tossed in a rich garlic butter sauce with fresh herbs and a hint of lemon. Perfect for a communal, fun dining experience.

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Ingredients

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Seafood and Meat

• 1 pound snow crab legs
• 1 pound large shrimp, peeled and deveined, tails on
• 1 pound mussels, cleaned and debearded
• 1 pound andouille sausage, sliced

Vegetables

• 4 ears of corn, cut into halves or thirds
• 1 pound baby red potatoes
• 1 lemon, halved

Seasonings

• 4 tablespoons Cajun seasoning, divided
• 1 tablespoon Old Bay seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon salt
• 1 tablespoon black pepper

Garlic Butter Sauce

• 1/2 cup unsalted butter
• 6 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

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Instructions

1. Prepare the Boiling Stock: Fill a large stockpot with water, ensuring there’s enough space so the ingredients won’t overflow once added. Squeeze the juice from the lemon halves into the water, then add 2 tablespoons of Cajun seasoning, Old Bay seasoning, salt, and black pepper. Bring the water to a vigorous boil.
2. Cook the Potatoes: Add the baby red potatoes to the boiling water and cook for 10 minutes, allowing them to soften as they absorb the seasoning flavors.
3. Add Corn and Sausage: Next, add the cut corn halves and sliced andouille sausage to the pot. Continue boiling for another 5 minutes to infuse the sausage and soften the corn.
4. Cook the Seafood: Carefully add the snow crab legs, shrimp, and mussels. Boil for 5 to 7 minutes until the shrimp turn pink and opaque, the crab is heated through, and the mussels have opened — discard any mussels that remain closed.
5. Make the Garlic Butter Sauce: While the boil is cooking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in the lemon juice, paprika, remaining Cajun seasoning, cayenne pepper if you’re using it, and the chopped parsley. Keep warm until ready to serve.
6. Serve: Using a slotted spoon, carefully transfer the cooked seafood, sausage, corn, and potatoes to a large serving tray or bowl. Drizzle the prepared garlic butter sauce generously over everything and toss gently to coat all ingredients evenly. Serve immediately with extra lemon wedges and crusty bread, if desired.

Notes

• You can substitute snow crab legs with king crab or crawfish depending on availability and preference.
• Adjust the heat by increasing or omitting the cayenne pepper to match your spice tolerance.
• Serve the boil family-style over newspaper or butcher paper to make cleanup easier and enhance the communal dining experience.
• To make it dairy-free, swap unsalted butter with a plant-based butter alternative.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Cajun

Nutrition

• Serving Size: 1 plate
• Calories: 480
• Sugar: 4g
• Sodium: 1180mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 210mg