Description
This Cajun Seafood Boil with Garlic Butter Sauce is a vibrant and flavorful one-pot feast combining an array of fresh seafood, spiced with robust Cajun seasonings and simmered with potatoes, corn, and andouille sausage. The dish is finished with a luscious garlic butter sauce infused with Cajun spices, perfect for soaking into the tender, juicy seafood. It’s an ideal communal meal that brings the taste of the Southern coast right to your table.
Ingredients
Scale
Boil Base and Seasonings
- 2 (12 oz) Beer (your favorite brand)
- 8 quarts Water (pot should be about 2/3 full, add more if 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 seafood boil)
- Fresh parsley (for garnish)
To Serve
- 1/2 cup Hot sauce (optional)
Instructions
- Prepare the Seafood Boil Base: In a large stockpot, combine the beer and water and bring to a boil. Add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, dried thyme, salt, lemon slices, smashed garlic cloves, and sliced onions. Stir well and let it boil for 5 minutes to marry the flavors.
- Cook Potatoes and Corn: Add the halved red potatoes and cut corn to the boiling pot. Cook for about 15 minutes until the potatoes are tender but not mushy.
- Add Sausage: Stir in the andouille sausage pieces and cook for an additional 5 minutes, allowing the sausage to impart its flavor into the broth.
- Cook Crab Legs: Add the snow crab legs or clusters and boil for 3 minutes to start cooking the seafood.
- Add Remaining Seafood: Incorporate lobster tails, mussels, clams, and jumbo shrimp. Cover the pot and continue boiling for 5 to 7 minutes. Seafood is done when mussels and clams open, and shrimp turn pink.
- Drain and Serve: Stir the pot gently to combine all ingredients. Save 2 cups of the flavorful broth, then drain the seafood and vegetables. Spread out on newspaper or a large serving tray for a rustic presentation.
- Make Garlic Butter Sauce: In a large saucepan over medium-low heat, melt the butter. Add the finely diced garlic and cook until fragrant, about 3 minutes. Stir in Cajun seasoning, Old Bay seasoning, red pepper flakes (if using), onion powder, brown sugar, and salt.
- Simmer Sauce: Pour in 1 cup of the reserved broth and let the sauce simmer over low heat for 3-5 minutes until it thickens slightly. For a thinner consistency, add more broth (up to 2 cups). Remove from heat and stir in freshly chopped parsley.
- Serve: Drizzle the garlic butter sauce over the seafood boil or serve it on the side as a dip. Offer hot sauce for those who want an extra spicy kick. Enjoy the feast with friends and family!
Notes
- Adjust cayenne pepper and red pepper flakes according to your heat preference for a milder or spicier boil.
- Optional mussels and clams add extra flavor but can be omitted if unavailable or for allergy preferences.
- Using newspaper or a large tray for serving helps contain the mess and adds a traditional seafood boil atmosphere.
- Reserve some broth from the boil to create a flavorful garlic butter sauce, which enhances the seafood’s natural taste.
- Make sure to not overcook seafood to maintain tenderness and freshness.
- Leftover garlic butter sauce can be refrigerated and reused within 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Seafood Boil
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun, Seafood Boil, Garlic Butter Sauce, Crab, Shrimp, Lobster, Andouille, Southern, Spicy, Party Meal
