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Cajun Seafood Boil with Garlic Butter Sauce Recipe

Cajun Seafood Boil with Garlic Butter Sauce Recipe
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5.1 from 16 reviews

This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful and satisfying dish that brings together a medley of seafood and spices. Perfect for gatherings or special occasions, this recipe is sure to impress your guests with its bold flavors and vibrant presentation.

Ingredients

Seafood Boil:

  • 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

Seafood Boil Sauce:

  • 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

Instructions

  1. Seafood Boil

    Add water to a large stock pot. Bring to a boil and then add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, thyme, salt, lemons, garlic, and onions. Stir together and boil for 5 minutes to allow flavors to come together.

  2. Add halved red potatoes and corn to the pot and allow them to cook until the potatoes are tender but not mushy (about 15 minutes). Then add sausages and allow them to cook for another 5 minutes.
  3. Add crab legs and cook for 3 minutes. Then add lobster tails, mussels, clams, and shrimp. Cover the pot with a lid and allow everything to boil together for 5-7 minutes. (The mussels and clams will pop open once they are finished and the shrimp will be pink) Stir together, save 2 cups of the broth, then drain.
  • Roll out newspaper or a large serving tray and place seafood on top.
  • Garlic Butter Seafood Sauce

    Make the sauce. Melt butter over medium low heat in a large sauce pan, then add garlic and cook until fragrant, about 3 minutes. Then add cajun seasoning, old bay seasoning, red pepper flakes, onion powder, brown sugar, and salt. Add 1 cup of the reserved broth and simmer on low for 3-5 minutes, until sauce thickens. (For a thinner sauce, add 2 cups) Add freshly diced parsley and remove from the heat.

    Pour sauce over the seafood and enjoy! Use any leftover sauce as a dip for the seafood. Serve with hot sauce (optional)

    • Notes

    • Tips for making a Seafood Boil
    • If using frozen seafood, you may need to boil it longer than 10 minutes.
    • You will need a large stock pot for this recipe! At least 20-30 Qt stockpot. If you don’t have a large stock pot, divide the recipe between two pots as needed.
    • Be sure not to overcook your shrimp. You’ll know when the shrimp is finished when it turns pink and curls a bit. If it appears your shrimp is cooking faster than everything else, take them out of the pot.
    • Customize this recipe to your liking! If you have a seafood that you’d like to add, throw it in the pot for the seafood boil. Just be mindful of cooking times so that you don’t overcook any of the ingredients.
    • Try to use as many fresh ingredients as possible! Fresh ingredients are key to a delicious seafood boil.
    • I would not recommend making this dish ahead of time, it tastes best from out of the pot.

    Nutrition

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