Cajun Seafood Boil Recipe

Introduction

This Cajun Seafood Boil is a festive, flavorful dish perfect for gatherings or a special meal at home. Packed with shrimp, crab, lobster, and sausage simmered in a spicy, aromatic broth, then tossed in a rich garlic butter sauce, it’s an irresistible Southern classic that brings a taste of the coast to your table.

Ingredients

• 2 (12 oz) 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 above)
• Fresh parsley (for garnish)
• 1/2 cup Hot sauce (for serving)

Instructions

1. Step 1: In a large stock pot, combine the beer and water, then bring to a boil. Add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, dried thyme, sliced lemons, smashed garlic, sliced onions, and salt. Stir and boil for 5 minutes to blend the flavors.
2. Step 2: Add the halved red potatoes and corn to the pot. Cook until potatoes are tender but still firm, about 15 minutes.
3. Step 3: Add the andouille sausage and cook for another 5 minutes.
4. Step 4: Add the snow crab legs and cook for 3 minutes. Then add lobster tails, mussels, and clams. Cover and boil for 5 minutes. Finally, add the shrimp and cook for 3-4 minutes until shrimp are pink and mussels and clams open.
5. Step 5: Using a strainer or spider, remove the seafood and vegetables from the broth and spread them out on newspaper or a large serving tray.
6. Step 6: For the garlic butter sauce, melt the butter in a large saucepan over medium-low heat. Add the finely diced garlic and cook until fragrant, about 3 minutes.
7. Step 7: Stir in Cajun seasoning, Old Bay seasoning, red pepper flakes, onion powder, brown sugar, and salt. Add 1 cup of reserved broth and simmer on low for 3-5 minutes until the sauce thickens. For a thinner sauce, add up to 2 cups broth. Stir in fresh parsley and remove from heat.
8. Step 8: Pour about 3/4 of the sauce over the seafood and toss gently to coat everything evenly. Use the remaining sauce as a dip. Serve with hot sauce on the side if desired.

Tips & Variations

• For milder heat, reduce cayenne pepper and omit red pepper flakes from the sauce.
• Add crab clusters or use king crab legs for a different seafood twist.
• Serve the boil on newspaper or butcher paper for a traditional casual feast atmosphere.
• Substitute andouille sausage with chorizo or kielbasa for a different smoky flavor.

Storage

Store leftover seafood and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or water to keep the sauce from thickening too much. Avoid reheating seafood too long to prevent it from becoming tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the broth in advance?

Yes, you can prepare the seasoned broth a day ahead, refrigerate it, and reheat before adding the seafood. This can help deepen the flavors.

What if I don’t have all the seafood listed?

You can customize the boil with whatever seafood you prefer or have available. Shrimp, crab, and sausage are the basics, but adding lobster, mussels, or clams is optional.

Cajun Seafood Boil Recipe

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4.7 from 331 reviews

A vibrant and spicy Cajun Seafood Boil featuring a medley of seafood including crab legs, lobster tails, mussels, clams, and jumbo shrimp, combined with potatoes, corn, and andouille sausage, all enhanced with a flavorful homemade garlic butter Cajun sauce. Perfect for gatherings and seafood lovers craving bold, zesty flavors.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Boiling
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Seafood Boil Ingredients

• 2 (12 oz) Beer (your favorite brand)
• 8 quarts Water (pot should be about 2/3 full, adjust as 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

Garlic Butter Seafood 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 seafood boil)
• Fresh parsley, chopped, for garnish
• 1/2 cup Hot sauce (for serving, optional)

Instructions

1. Prepare the Broth: In a large stock pot, combine beer and water and bring to a rolling boil. Add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, dried thyme, salt, lemon slices, smashed garlic cloves, sliced onions, and kosher salt. Stir well and boil for 5 minutes to let the flavors meld together.
2. Cook Potatoes and Corn: Add the halved red potatoes and corn pieces to the boiling broth. Cook until the potatoes are tender but still firm, about 15 minutes. Stir occasionally to prevent sticking.
3. Add Sausage: Incorporate the andouille sausage into the pot and boil for an additional 5 minutes to heat through and absorb flavors.
4. Cook Crab and Shellfish: Add the snow crab legs to the pot and cook for 3 minutes. Then add lobster tails, mussels, and clams. Cover with a lid and let everything boil together for 5 minutes, allowing shellfish to open and flavors to combine.
5. Add Shrimp and Finish Boil: Add the jumbo shrimp to the seafood boil and cook for 3-4 minutes more until shrimp are pink and cooked through. Stir gently. Reserve 2 cups of the broth, then drain the pot using a strainer or spider, removing all seafood, potatoes, corn, and sausage.
6. Arrange Seafood: Transfer the seafood, potatoes, corn, and sausage onto newspaper or a large serving tray for casual serving and easy cleanup.
7. Make Garlic Butter Sauce: In a large saucepan over medium-low heat, melt the butter. Add finely diced garlic and sauté until fragrant, about 3 minutes. Stir in Cajun seasoning, Old Bay seasoning, red pepper flakes (if using), onion powder, brown sugar, and salt. Pour in 1 cup of the reserved broth and simmer on low for 3-5 minutes until the sauce thickens. For a thinner sauce, use up to 2 cups of broth. Remove from heat and stir in freshly chopped parsley.
8. Serve: Pour about three-quarters of the garlic butter sauce over the seafood boil and toss gently to coat evenly. Use the leftover sauce as a dipping sauce. Serve with hot sauce on the side for extra heat if desired.

Notes

• Adjust cayenne pepper and red pepper flakes to control the spice level.
• Optional mussels and clams can be omitted or substituted based on availability and preference.
• Use fresh seafood for best flavor and texture.
• Serving on newspaper is traditional and helps with easy cleanup.
• Reserve broth for sauce to maximize flavors.
• Ensure potatoes are cooked to tender but not mushy for texture contrast.
• Hot sauce is optional but recommended for added heat.

Keywords: Cajun seafood boil, seafood boil recipe, crab boil, garlic butter sauce, Cajun shrimp boil, seafood dinner