Cajun Seafood Boil with Garlic Butter Sauce

Prep Time 15

Cook Time 40

Total Time 55

Course Dinner, Lunch, Main Course, Seafood

Cuisine American, Cajun

Keyword Cajun Seafood Boil with Garlic Butter Sauce

Servings

Dive into a Southern-style Cajun seafood boil loaded with shrimp, crab, sausage, potatoes, corn, and eggs—smothered in garlic butter sauce for a memorable feast.

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Ingredients

For the Cajun Seafood Boil

6 quarts water
2 12‑oz cans beer (optional, for depth)
6 Tbsp Creole Cajun seasoning homemade or store-bought
2 Tbsp Old Bay seasoning
Hot sauce to taste
2 medium yellow onions sliced
2 large lemons cut into wedges
24 oz sliced andouille sausage
2 lb baby potatoes
2 lb pre-cooked snow crab clusters
1 –1½ lb jumbo shrimp deveined
8 –12 mini sweet corn ears
8 –12 hard-boiled eggs optional

For the Garlic Butter Sauce

2 cups unsalted butter 4 sticks
20 garlic cloves finely minced
4 Tbsp freshly squeezed lemon juice
2 Tbsp Old Bay seasoning
2 Tbsp finely chopped parsley
2 tsp Creole Cajun seasoning
2 tsp smoked paprika
Hot sauce to taste

Instructions

Start the Broth

In a large (10-quart) pot, bring water and beer to a boil over medium-high heat. Stir in Cajun spices, Old Bay, and hot sauce. Add onions and lemons and simmer for 15 minutes—this is your flavor base.

Add Sausage & Potatoes

Toss in sausage rounds and potatoes. Let them cook for 15–20 minutes until potatoes are fork-tender and sausage is hot.

Add Seafood & Corn

Gently nestle crab, shrimp, and corn into the pot, ensuring everything is submerged. Cook for 5–7 minutes until shrimp turn pink. In the meantime, make the garlic butter sauce.

Make the Garlic Butter Sauce

On low, melt butter in a saucepan. Add minced garlic, lemon juice, Old Bay, parsley, Cajun seasoning, paprika, and hot sauce. Let simmer 5–7 minutes until fragrant and combined.

Assemble Your Feast

Line a large tray with foil or newspaper. Use a strainer to transfer the boil ingredients from the pot. Remove and discard onion and lemon pieces. If the sauce is too thick, thin it with broth to desired consistency. Pour it over the seafood pile and toss everything by hand (gloved, if you like) until every piece glistens.

Serve & Delight

Serve right from that tray—hands welcome. Offer lemon wedges and extra sauce. No manners needed—just good food and good company.