Description
A flavorful Cajun Seafood Boil featuring succulent jumbo shrimp, snow crab clusters, andouille sausage, baby potatoes, and mini corn on the cob, all spiced with Creole Cajun and Old Bay seasonings. Served with a rich garlic butter sauce infused with smoked paprika and fresh parsley, this recipe delivers a vibrant and satisfying meal perfect for gatherings or a hearty family dinner.
Ingredients
Scale
For the Seafood Boil:
- 3 quarts water
- 1 (12 oz) can of beer (optional)
- 3 tbsp Creole Cajun seasoning
- 1 tbsp Old Bay seasoning
- Hot sauce, to taste
- 1 medium yellow onion, sliced
- 1 large lemon, cut into wedges (plus more for serving)
- 12 oz andouille sausage, sliced into rounds
- 1 lb baby potatoes (red or gold)
- 1 lb pre-cooked snow crab leg clusters (fresh or frozen)
- 1 to 1 ½ lbs jumbo shrimp (deveined, shell-on or peeled)
- 4–6 ears of mini corn on the cob
- 4–6 hard-boiled eggs (optional)
For the Garlic Butter Sauce:
- 1 cup (2 sticks) unsalted butter
- 10 cloves garlic, finely minced
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp Old Bay seasoning
- 1 tbsp fresh chopped parsley
- 1 tsp Creole Cajun seasoning
- 1 tsp smoked paprika
- Hot sauce, to taste
Instructions
- Prepare the Boiling Liquid: In a large stockpot over medium-high heat, combine water and beer if using. Bring to a rolling boil. Add Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Toss in sliced yellow onion and lemon wedges, stirring well. Let this mixture boil for 15 minutes to infuse the flavors.
- Cook Sausage and Potatoes: Add andouille sausage slices and baby potatoes to the boiling pot. Continue cooking for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Add Seafood and Corn: Gently add the pre-cooked snow crab clusters, jumbo shrimp, and ears of mini corn into the pot. Ensure all ingredients are fully submerged. Boil for another 5-7 minutes until shrimp turn pink and everything is heated through.
- Make Garlic Butter Sauce: While the boil cooks, melt the unsalted butter over medium heat in a separate saucepan. Add finely minced garlic and sauté briefly. Stir in freshly squeezed lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Simmer the sauce for 5-7 minutes, allowing flavors to combine and garlic to infuse the butter.
- Drain and Arrange Seafood Boil: Using a spider strainer, carefully remove the seafood boil ingredients from the pot, letting excess liquid drain back. Spread the seafood, sausage, potatoes, and corn on a large foil-lined baking sheet or traditional newspaper for serving. Add hard-boiled eggs if using.
- Toss with Garlic Butter and Serve: Pour the warm garlic butter sauce evenly over the boil. Toss gently to coat all ingredients thoroughly. Serve immediately with extra lemon wedges and your favorite hot sauce for an extra kick.
Notes
- You can omit the beer for a non-alcoholic version, substituting with extra water or broth.
- Choose your preferred level of spiciness by adjusting hot sauce quantities in both the boil and the garlic butter sauce.
- Hard-boiled eggs are optional but add a nice texture and flavor contrast to the seafood boil.
- For easier cleanup and serving authenticity, spread the cookout on newspaper sheets as traditionally done for seafood boils.
- Use pre-cooked crab to reduce cooking time and prevent overcooking delicate seafood.
- Serve with crusty bread or corn muffins to soak up the garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Cajun
