Cajun Seafood Boil with Garlic Butter Sauce Recipe
Introduction
This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful, festive dish perfect for gatherings or a special meal at home. Loaded with a variety of seafood, potatoes, corn, and sausage, it’s simmered in a spicy, aromatic broth and finished with a rich garlic butter sauce.
Ingredients
- 2 (12 oz) bottles Beer (use your favorite beer)
- 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
- 3 pounds Red potatoes (halved)
- 6 ears Corn (peeled and cut into thirds)
- 1 pound Andouille sausage
- 2 pounds Snow crab clusters/legs
- 1 pound Lobster tails
- 1 pound Mussels (optional)
- 1 pound Clams (optional)
- 2 pounds Jumbo shrimp
- 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 (about 1 teaspoon)
- 2 cups Reserved broth (from the boil)
- Fresh parsley (for garnish)
- 1/2 cup Hot sauce (for serving)
Instructions
- Step 1: In a large stock pot, combine beer and water. Bring to a boil, then add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, thyme, salt, lemon slices, smashed garlic cloves, and sliced onions. Stir and boil for 5 minutes to develop flavor.
- Step 2: Add halved red potatoes and corn pieces. Cook until potatoes are tender but still firm, about 15 minutes. Then add the andouille sausage and cook for another 5 minutes.
- Step 3: Add crab legs and cook for 3 minutes. Next, add lobster tails, mussels, clams, and jumbo shrimp. Cover the pot and boil for 5 to 7 minutes, until mussels and clams open and shrimp turn pink. Stir, then reserve 2 cups of the broth before draining the seafood and vegetables.
- Step 4: Spread newspaper or a large serving tray and arrange the boiled seafood, potatoes, corn, and sausage on top for a casual family-style presentation.
- Step 5: To make the garlic butter sauce, melt butter over medium-low heat in a saucepan. Add 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.
- Step 6: Pour in 1 cup of the reserved broth and simmer on low for 3 to 5 minutes until the sauce thickens. For a thinner sauce, add up to 2 cups of broth. Stir in freshly chopped parsley and remove from heat.
- Step 7: Pour the warm garlic butter sauce over the seafood boil. Serve immediately with hot sauce on the side and enjoy!
Tips & Variations
- Adjust the cayenne and red pepper flakes to control the heat level to your preference.
- Substitute andouille sausage with smoked kielbasa or chorizo if preferred.
- Add other shellfish like scallops or clams for more variety.
- Use fresh lemon juice in the garlic butter sauce for a zesty kick.
- Serve with crusty bread or steamed white rice to soak up the delicious sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a little water or broth to keep the seafood moist. The garlic butter sauce can be reheated separately and poured over warmed seafood.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for this boil?
Yes, frozen seafood works well. Thaw it completely before adding to the pot to ensure even cooking.
How spicy is this recipe?
The recipe has a moderate level of heat from the cayenne and Cajun spices, but you can adjust the amounts or omit the red pepper flakes to suit your taste.
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Cajun Seafood Boil with Garlic Butter Sauce Recipe
- Total Time: 1 hour 5 minutes
- Yield: Serves 6–8 people 1x
Description
This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful, hearty dish that combines a medley of seafood like crab legs, lobster tails, shrimp, mussels, and clams cooked with red potatoes, corn, and andouille sausage in a spicy, aromatic broth. The boil is served with a rich garlic butter sauce infused with bold Cajun spices, making it perfect for a festive gathering or family dinner.
Ingredients
Scale
Boil Broth Ingredients
- 2 (12 oz) bottles Beer (use your favorite beer)
- 8 quarts Water (pot should be about 2/3 full, add more water if needed)
- 5 Bay leaves
- 1 cup Old Bay Seasoning
- 2 tablespoons Smoked paprika
- 2 tablespoons Cayenne pepper (adjust more or less as desired)
- 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
Boil Ingredients
- 3 pounds Red potatoes (halved)
- 6 ears Corn (peeled and cut into thirds)
- 1 pound Andouille sausage (sliced)
- 2 pounds Snow crab clusters/legs
- 1 pound Lobster tails
- 1 pound Mussels (optional)
- 1 pound Clams (optional)
- 2 pounds Jumbo shrimp
Garlic Butter Sauce Ingredients
- 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; about 1 teaspoon)
- 2 cups Reserved broth (from the boil)
- Fresh parsley (for garnish)
- 1/2 cup Hot sauce (for serving, optional)
Instructions
- Prepare the Boiling Broth: In a large stock pot, combine beer and water. Bring to a boil. 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 boil for 5 minutes to infuse flavors.
- Cook Potatoes and Corn: Add halved red potatoes and corn pieces to the boiling broth. Allow to cook for about 15 minutes until potatoes are tender but firm.
- Add Sausages: Add sliced andouille sausage to the pot and cook for an additional 5 minutes.
- Add Seafood: Add crab legs to the pot and cook for 3 minutes. Then add lobster tails, mussels, clams, and jumbo shrimp. Cover with a lid and boil together for 5 to 7 minutes until mussels and clams open and shrimp turn pink. Stir gently.
- Drain and Serve: Reserve 2 cups of the cooking broth, then drain the seafood and accompaniments. Lay out a newspaper or large serving tray and spread the seafood boil on top for a communal-style serving.
- Make Garlic Butter Sauce: In a large saucepan over medium-low heat, melt butter. Add finely diced garlic and cook until fragrant, about 3 minutes. Stir in 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 the sauce thickens. For a thinner sauce, add up to 2 cups of broth. Add freshly chopped parsley and remove from heat.
- Serve the Boil: Pour the garlic butter sauce over the drained seafood boil. Garnish with parsley and serve immediately with hot sauce on the side, if desired. Use any leftover sauce as a dipping sauce for the seafood.
Notes
- Adjust cayenne pepper and red pepper flakes according to your spice preference.
- Optional shellfish like mussels and clams can be omitted or substituted depending on availability and preference.
- Make sure to save some broth before draining to use in the garlic butter sauce.
- Serve this dish on newspaper or butcher paper for an authentic seafood boil experience and easy cleanup.
- Leftover garlic butter sauce can be refrigerated and used within 3 days.
- Use a large enough pot to avoid overcrowding, ensuring even cooking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Seafood Boil
- Method: Stovetop
- Cuisine: Cajun
Keywords: seafood boil, cajun seafood, garlic butter sauce, crab boil, shrimp boil, andouille sausage, cajun recipe, seafood recipe
