Cajun Seafood Boil with Garlic Butter Sauce

This Cajun seafood boil with garlic butter sauce is a feast that brings everyone together around the table. I love how the bold Cajun spices, tender seafood, and buttery sauce combine into a rich, flavorful meal. It’s the kind of dish that feels festive and perfect for sharing with family and friends.

Why You’ll Love This Recipe

I like this recipe because it’s hearty, flavorful, and fun to eat. The seafood absorbs all the spices from the boil, while the potatoes, corn, and sausage soak up the flavor too. What I enjoy most is pouring everything onto a big table and letting everyone dig in. The garlic butter sauce drizzled over the top makes it extra indulgent and ties all the flavors together.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup Cajun seafood boil seasoning
¼ cup Cajun Seasoning homemade or use Tony Chachere’s or Slap ya Mama brand
4 lemons halved
1 large yellow onion quartered
1 lb baby potatoes cut in half
12 ounces Andouille sausage sliced into 2 inch pieces
3 lbs snow crab legs thawed and scrubbed
2 lbs frozen crawfish thawed and rinsed
2.5 lbs 13/15 white shrimp shells on, deveined
6 corn on the cob cut into 2 inch pieces, each

Cajun Garlic Butter Sauce
16 ounces salted butter
½ teaspoon Dijon mustard
6 cloves garlic finely minced
1 teaspoon hot sauce more or less to taste
¼ cup fresh parsley chopped
1 teaspoon lemon zest grated
2 tablespoon Cajun seasoning
juice of 2 lemons about ¼ cup
½ cup chicken broth
1 teaspoon worcestershire sauce

Directions

1. I start by filling a large stockpot with water and bringing it to a boil. I add the Cajun seafood boil seasoning, Cajun seasoning, halved lemons, and onion.
2. I add the potatoes first, letting them cook for about 10–12 minutes until almost tender.
3. Next, I add the sausage and corn, cooking for another 5 minutes.
4. I place the crab legs and crawfish into the pot and cook for 5 minutes.
5. Finally, I add the shrimp and cook for 3–4 minutes, just until they turn pink and opaque.
6. While the seafood boils, I prepare the Cajun garlic butter sauce by melting the butter in a saucepan, then stirring in garlic, Dijon mustard, hot sauce, parsley, lemon zest, Cajun seasoning, lemon juice, chicken broth, and Worcestershire sauce until smooth and fragrant.
7. Once everything is cooked, I drain the boil and spread it onto a large platter or directly onto a lined table.
8. I pour the garlic butter sauce over the top and toss gently before serving.

Servings and Timing

This recipe makes about 6–8 servings. Preparation takes around 20 minutes, and cooking takes about 40 minutes, so the total time is roughly 1 hour.

Variations

Sometimes I add mussels or clams to the boil for more variety. If I want extra heat, I sprinkle in red pepper flakes or add more hot sauce to the butter. I also like using smoked sausage instead of Andouille when I want a milder flavor. For a lighter version, I reduce the butter sauce slightly and use chicken sausage.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm the seafood in a covered skillet with a splash of chicken broth and some of the garlic butter sauce. I avoid microwaving for too long, as it can make the seafood rubbery.

FAQs

Can I make this seafood boil ahead of time?

I prefer cooking it fresh, but I can prep the ingredients and sauce ahead to save time.

What’s the best pot to use for a seafood boil?

I like using a large stockpot or outdoor propane burner pot so everything cooks evenly.

Can I substitute the crawfish?

Yes, I sometimes replace crawfish with extra shrimp or crab legs if they’re easier to find.

How spicy is this recipe?

It depends on the Cajun seasoning I use and how much hot sauce I add. I adjust it to my taste.

Can I use frozen corn and shrimp?

Yes, I can use frozen corn and shrimp as long as they’re thawed before boiling.

How do I keep the seafood from overcooking?

I add each type of seafood at different stages, starting with the ones that take longer to cook.

Can I make this without sausage?

Yes, I can leave out the sausage or substitute it with turkey or chicken sausage.

What sides go well with a seafood boil?

I like serving crusty bread, coleslaw, or a simple green salad alongside.

Can I double this recipe for a large crowd?

Yes, I can easily double it, but I need to make sure I have a big enough pot.

What’s the best way to serve a seafood boil?

I spread it out over newspaper or butcher paper on a large table for a casual, communal meal.

Conclusion

I love making this Cajun seafood boil with garlic butter sauce because it’s a flavorful, hands-on meal that brings everyone together. The mix of seasoned seafood, vegetables, and sausage topped with buttery garlic sauce makes every bite delicious. It’s a dish I turn to when I want to celebrate with a fun and satisfying feast.

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