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CAJUN SEAFOOD BOIL WITH GARLIC BUTTER SAUCE centered hero view, clean and uncluttered
Joe Rooney

Cajun Seafood Boil with Garlic Butter Sauce Recipe Easy

Whip up the ultimate Cajun Seafood Boil with Garlic Butter Sauce right at home! This hearty Southern dish features jumbo shrimp, snow crab, andouille sausage, potatoes, corn, and eggs all simmered in a spicy, flavorful broth. Then everything is drenched in a rich, garlicky butter sauce that’s perfect for sharing with friends and family.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. Fill a large stockpot with water and beer if using, then bring to a boil over medium-high heat.
  2. Season the boiling liquid with Creole Cajun seasoning, Old Bay seasoning, and add hot sauce to suit your taste.
  3. Drop in the sliced onion and lemon wedges, stirring to mix evenly, then let the broth boil for about 15 minutes.
  4. Add the andouille sausage slices and baby potatoes, stirring gently to combine, and cook until potatoes are nearly tender, about 15 to 20 minutes.
  5. Carefully add the snow crab clusters, shrimp, and corn, ensuring everything is submerged in the boiling broth.
  6. Continue boiling for 5 to 7 minutes until the shrimp turns pink and is cooked through.
  7. While the seafood cooks, melt butter in a saucepan over medium heat and stir in garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce.
  8. Simmer the garlic butter sauce for 5 to 7 minutes, stirring often until fully combined, then remove from heat.
  9. Line a large baking sheet with foil or parchment paper and remove the seafood boil items with a spider strainer, discarding the lemon and onion pieces.
  10. Place the seafood, sausage, potatoes, corn, and optional hard boiled eggs on the baking sheet.
  11. Pour the prepared garlic butter sauce over everything and toss well using your hands or tongs, coating all ingredients thoroughly.
  12. Serve immediately with extra lemon wedges on the side and enjoy the fun and messy feast with family or friends.

Notes

  • For a thinner garlic butter sauce, mix in some of the seafood boil broth until desired consistency is reached. Make sure to wear disposable gloves when tossing the sauce if you prefer. This dish is perfect for sharing and best enjoyed fresh.