Print

Cajun Seafood Boil with Garlic Butter Sauce Recipe

Cajun Seafood Boil with Garlic Butter Sauce Recipe
Print Recipe

★★★★★

5.3 from 14 reviews

This Cajun Seafood Boil with Garlic Butter Sauce is a festive and flavorful dish perfect for gatherings. It features an aromatic broth infused with classic Cajun spices, tender red potatoes, corn, and a variety of seafood including crab legs, lobster tails, mussels, clams, and jumbo shrimp. Topped with a rich and zesty garlic butter sauce, this recipe delivers a spicy, buttery, and savory experience that’s sure to delight seafood lovers.

Ingredients

Scale

Boil Base

  • 2 (12 oz) Beer (your favorite brand)
  • 8 quarts Water (pot filled about 2/3 full, adjust as needed)
  • 5 Bay leaves
  • 1 cup Old Bay Seasoning
  • 2 tablespoons Smoked paprika
  • 2 tablespoons Cayenne pepper (adjust to taste)
  • 1 tablespoon Black pepper
  • 2 tablespoons Dried thyme
  • 2 Lemons (sliced)
  • 10 Garlic cloves (peeled and smashed)
  • 2 Large onions (peeled and sliced)
  • 2 tablespoons Salt

Main Ingredients

  • 3 lbs Red potatoes (halved)
  • 6 ears Corn (peeled and cut into thirds)
  • 1 lb Andouille sausage
  • 2 lbs Snow crab clusters/legs
  • 1 lb Lobster tails
  • 1 lb Mussels (optional)
  • 1 lb Clams (optional)
  • 2 lbs Jumbo shrimp

Garlic Butter Sauce

  • 2 cups Butter (4 sticks)
  • 8 Garlic cloves (diced finely)
  • 1/4 cup Cajun seasoning
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoon Red Pepper Flakes (optional)
  • 1 tablespoon Onion powder
  • 1/2 tablespoon Brown sugar
  • Salt to taste (approximately 1 teaspoon)
  • 2 cups Reserved broth (from the boil)
  • Fresh parsley (for garnish)
  • 1/2 cup Hot sauce (for serving, optional)

Instructions

  1. Prepare the seafood boil broth: In a large stock pot, add the beer and water. Bring to a boil over high heat. Once boiling, add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, dried thyme, salt, sliced lemons, smashed garlic cloves, and sliced onions. Stir well and let the mixture boil for 5 minutes to infuse flavors.
  2. Cook potatoes and corn: Add the halved red potatoes and corn pieces to the pot. Cook until potatoes are tender but still firm, about 15 minutes. Avoid overcooking to prevent mushy texture.
  3. Add andouille sausage: Stir in the sausage pieces and continue cooking for an additional 5 minutes to heat through and meld flavors.
  4. Add seafood and finish boiling: Add the crab legs first and cook for 3 minutes. Then add lobster tails, mussels, clams, and jumbo shrimp. Cover the pot with a lid and let everything boil together for 5-7 minutes, until the mussels and clams open and the shrimp turn pink. Stir gently during cooking.
  5. Drain and prepare for serving: Carefully stir the ingredients, then reserve 2 cups of the flavorful broth before draining the pot. Spread out newspaper or a large serving tray, and dump the seafood boil onto it for a casual and communal presentation.
  6. Make the garlic butter sauce: In a large saucepan over medium-low heat, melt the butter. Add the finely diced garlic and cook for about 3 minutes, until fragrant but not browned.
  7. Season the sauce: Stir in Cajun seasoning, Old Bay seasoning, red pepper flakes (if using), onion powder, brown sugar, and salt. Pour in 1 cup of the reserved broth and simmer on low for 3-5 minutes, allowing the sauce to thicken slightly. For a thinner consistency, use 2 cups of broth. Stir in freshly chopped parsley and remove from heat.
  8. Serve: Pour the garlic butter sauce over the seafood boil. Use any leftover sauce as a dipping sauce. Offer hot sauce on the side for additional heat. Enjoy your flavorful Cajun seafood feast!

Notes

  • You can adjust the level of heat by modifying the amount of cayenne pepper and red pepper flakes.
  • Optional shellfish like mussels and clams add variety but can be omitted if preferred.
  • Serve on newspaper for an authentic, fun presentation and easier cleanup.
  • Reserve some broth for the sauce to enhance the overall flavor.
  • Leftover sauce keeps well and can be refrigerated for up to 3 days.
  • Make sure to discard any mussels or clams that do not open after cooking.

Nutrition

Keywords: Cajun seafood boil, garlic butter sauce, seafood feast, shrimp boil, crab boil, spicy seafood recipe, Cajun cooking

Find it online: https://kitchenbyrita.com/cajun-seafood-boil-with-garlic-butter-sauce-recipe/