Name: Cajun Seafood Boil with Garlic Butter Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 8 qts Water, (pot should be about 2/3 the way full, add more water if needed); 5 Bay leaves; 1 cup Old Bay Seasoning; 2 tbsps Smoked paprika; 2 tbsp Cayenne pepper, (less or more as desired); 1 tbsp Black pepper; 2 tbsp Dried thyme; 2 Lemons, (sliced); 10 Garlic cloves, (peeled and smashed); 2 Large onions, (peeled and sliced); 2 tbsps Salt; 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; 2 cups Butter, , 4 sticks; 8 Garlic cloves, , diced finely; 1/4 cup Cajun seasoning; 2 tbsp Old bay seasoning; 1 tbsp Red Pepper Flakes, , optional; 1 tbsp onion powder; 1/2 tbsp brown sugar; Salt, , to taste (I used 1 tsp); 2 cups Reserved broth, , from above; Fresh parsley, , garnish; 1/2 cup Hot sauce, , for serving

Brace yourself for a feast of flavor! This Cajun Seafood Boil with Garlic Butter Sauce is a show-stopping, joy-sparking dish that brings everyone around the table for an unforgettable meal. Overflowing with tender potatoes, sweet corn, juicy shrimp, lobster, and crab legs tossed in a lavish, garlicky Cajun butter sauce, every bite is a celebration of the South. The combination of zesty lemon, aromatic spices, and a silky sauce is simply irresistible—this is the ultimate communal dining experience you’ll want to recreate for every gathering!

Cajun Seafood Boil with Garlic Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list might look long, but don’t be intimidated—every single one adds an essential note, creating the robust flavor, vivid color, and satisfying texture that make this dish so crave-worthy. Whether you’re using fresh or frozen seafood, each part of this Cajun Seafood Boil with Garlic Butter Sauce harmonizes for magic in every mouthful.

Water (8 quarts): The foundation for our fragrant broth—use enough to submerge all your tasty goodies so everything cooks evenly.
Bay leaves (5): Infuses the boil with subtle earthy aroma, lifting the entire flavor profile.
Old Bay Seasoning (1 cup): The ultimate seafood seasoning—don’t skimp on this, it’s the heart of the classic boil taste.
Smoked paprika (2 tbsps): Adds a kiss of smokiness and gorgeous color.
Cayenne pepper (2 tbsps or to taste): Cranks up the heat; start with less if you want to keep things milder.
Black pepper (1 tbsp): Gives a warm, peppery bite that rounds out the spice mix.
Dried thyme (2 tbsps): For a discrete, herbal kick that stays in the background but makes a difference.
Lemons (2, sliced): A burst of citrus that not only flavors the broth but brightens up every ingredient.
Garlic cloves (10, smashed): They perfume the boil and boost the garlicky magic even before the sauce enters the picture.
Large onions (2, sliced): Add subtle sweetness and a layer of savoriness to the mix.
Salt (2 tbsps): Essential to draw out all the vibrant flavors in the pot.
Red potatoes (3 lbs, halved): Hearty and starchy, they soak up all that seasoned broth and keep everyone full.
Corn (6 ears, cut into thirds): Sweet pops of flavor and a lovely golden color—an absolute must!
Andouille sausage (1 lb): Spicy, smoky, and absolutely delicious paired with the seafood—don’t skip.
Snow crab clusters/legs (2 lbs): A true seafood boil isn’t complete without these juicy, sweet crab legs.
Lobster tails (1 lb): For a touch of luxurious, rich flavor that takes the boil over the top.
Mussels (1 lb, optional): They add briny depth and soak up the boil’s flavors like a sponge.
Clams (1 lb, optional): Similarly sweet and briny, these guys fit right in if you love shellfish!
Jumbo shrimp (2 lbs): They cook quickly and add that signature, succulent snap to each bite.
Butter (2 cups, 4 sticks): The base of the iconic garlic butter sauce—don’t be shy here.
Garlic cloves (8, diced finely): Their flavor deepens as they sizzle into the butter—totally irresistible.
Cajun seasoning (1/4 cup): Brings a blazing blend of spices for the sauce—choose your favorite brand or homemade blend.
Old Bay seasoning (2 tbsps): Yes, more! The sauce needs the same treatment as the boil itself for unity in flavor.
Red pepper flakes (1 tbsp, optional): For those who dare—adds fire and visual punch to the sauce.
Onion powder (1 tbsp): Warmth and sweet undertones to round out the sauce.
Brown sugar (1/2 tbsp): A subtle nudge of sweetness that balances out all the heat and spice.
Salt (to taste): Just a teaspoon or so helps bring out those rich, buttery notes.
Reserved broth (2 cups from above): This deepens the sauce with layered flavor from the seafood and spices.
Fresh parsley (to garnish): Sprinkled on top for a pop of color and herbaceous freshness.
Hot sauce (1/2 cup, for serving): For those who want a customizable kick at the table.

How to Make Cajun Seafood Boil with Garlic Butter Sauce

Step 1: Create the Flavorful Boil Broth

Start by filling your large stockpot about two-thirds full with water (you’ll want plenty of room to move everything around). Bring it to a rolling boil, then toss in the bay leaves, Old Bay, smoked paprika, cayenne pepper, black pepper, dried thyme, sliced lemons, smashed garlic, onions, and salt. Let all those seasonings mingle and infuse for about 5 minutes—you’ll know it’s ready when your kitchen smells like a Southern seafood shack!

Step 2: Add Potatoes & Corn

Next, toss in those halved red potatoes and cut corn on the cob. Let them simmer until the potatoes are fork-tender but not falling apart, usually around 15 minutes. This is the foundation of your Cajun Seafood Boil with Garlic Butter Sauce—starchy, hearty, sweet, and absorbent—perfect for soaking up all the flavors to come.

Step 3: Simmer the Sausage

Add your andouille sausage slices to the pot. Their smoky, spicy oils infuse the broth and everything cooking in it. Let them bubble away for another 5 minutes, building another layer of flavor in the communal pot.

Step 4: Cook the Seafood

Now for the main event! Add in your snow crab legs and simmer for 3 minutes, then carefully add the lobster tails, shrimp, mussels, and clams. Cover your pot and let everything cook together for 5 to 7 minutes. You’ll know things are ready when the shellfish pop open and shrimp turn pink and just start to curl. Don’t forget: save 2 cups of the broth before draining everything, as you’ll need it for the superstar sauce.

Step 5: Drain and Serve

Carefully drain the pot (tongs are your best friend here!) and turn out the seafood, potatoes, corn, and sausages onto a table lined with newspaper or into aluminum pans or a giant tray. There’s just something so fun and social about a big, messy, communal seafood spread.

Step 6: Make the Garlic Butter Seafood Sauce

While your boil cools off just a bit, melt the butter in a large saucepan over medium-low heat. Add diced garlic and let it gently sizzle until fragrant—about 3 minutes. Toss in Cajun seasoning, Old Bay, onion powder, brown sugar, red pepper flakes, and a pinch of salt. Stir well, then whisk in a cup (or two) of the reserved seafood broth, letting it simmer gently until thickened and glossy (about 3-5 minutes). Finish with a flourish of chopped fresh parsley.

Step 7: Pour, Garnish, and Enjoy!

Generously pour that molten, herby Cajun garlic butter sauce all over your piled seafood, letting it drip into every nook and cranny. Serve any leftover sauce on the side—it’s perfect for dunking and even sopping up with bread. This is how a true Cajun Seafood Boil with Garlic Butter Sauce is meant to be savored!

How to Serve Cajun Seafood Boil with Garlic Butter Sauce

Garnishes

A final dusting of freshly chopped parsley over your seafood boil tray is a must for color and a fresh bite. Lemon wedges are non-negotiable: their juicy brightness brings everything into beautiful balance and can tame the spice for folks who want a gentler zing. If you’ve got smoked paprika left, a light sprinkle across the top gives restaurant-worthy pizzazz!

Side Dishes

The Cajun Seafood Boil with Garlic Butter Sauce is definitely the star, but it loves supportive sides. Think hunks of fresh French bread or crusty baguette for soaking up extra sauce, tangy coleslaw for crunch, and creamy potato salad. You could even offer boiled eggs (classic, trust me) or a simple green salad to add a refreshing note that balances the boldness of the seafood boil.

Creative Ways to Present

Go traditional and pour everything right onto a newspaper-lined picnic table—it’s fun, easy, and looks impressively abundant. Aluminum pans work great for outdoor gatherings. For something more elevated, assemble individual seafood bowls with a shine of garlic butter sauce for each guest, or tuck everything into a big platter with lemon wedges and scattered herbs for the ultimate shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, pack everything (seafood, potatoes, corn, and sausage) into airtight containers and refrigerate promptly. The flavors will deepen overnight, so your next-day experience might be even more flavorful! Consume within 2 days for best taste and texture.

Freezing

Seafood doesn’t always freeze perfectly, but you can freeze the cooked shrimp, crab, and lobster for up to a month if you need to. Avoid freezing the potatoes and corn—they tend to get mushy. Store sauce separately and freeze in a small container; it can be reheated and poured over when ready to eat again.

Reheating

For best results, gently steam leftover seafood until heated through to avoid making it rubbery. Reheat the potatoes, corn, and sausage in the microwave with a splash of water to keep them moist. Warm up the sauce on the stove over low heat, stirring frequently, and pour it all over before serving for another round of Cajun Seafood Boil with Garlic Butter Sauce deliciousness.

FAQs

Can I make Cajun Seafood Boil with Garlic Butter Sauce less spicy?

Definitely! Simply use less cayenne pepper and red pepper flakes, or skip them altogether. Old Bay is pretty mild, so most of the heat is from the cayenne and Cajun seasonings—you can easily tailor the spice level for your crowd.

What’s the best pot for making a seafood boil?

Go as big as you can! A 20–30 quart stockpot is ideal for this recipe so everything cooks evenly and you can stir without spills. If you don’t have a pot that large, divide the ingredients between two smaller pots. You want enough space for the seafood to move around and soak up all the flavors.

Can I customize the seafood in this boil?

Absolutely! The beauty of a Cajun Seafood Boil with Garlic Butter Sauce is that it’s endlessly customizable. Add more shrimp, crab, scallops, or your favorite firm white fish; just be sure to adjust cooking times as needed so nothing gets overcooked.

What should I do if my shrimp is overcooking?

Shrimp cooks quickly—when it’s pink and just curled, it’s done. If you see it finishing faster than the rest, scoop it out with tongs and set it aside, then add back in at serving. This helps keep the texture plump and juicy rather than rubbery.

Can I make the garlic butter sauce ahead?

You sure can! The sauce can be made a day in advance and stored in the fridge. Warm it up gently before pouring over your freshly cooked seafood. It also works as an incredible dipping sauce for bread, fries, or even vegetables—so make extra!

Final Thoughts

That’s everything you need to know to create an unforgettable Cajun Seafood Boil with Garlic Butter Sauce at home! This is so much more than a meal—it’s a celebratory gathering, a memory-maker, and an instant crowd-pleaser. Dive in, get messy, and savor every vibrant, buttery, spicy bite with your favorite people. You absolutely deserve this feast!