Quick Cajun Seafood Boil Recipe
Introduction
This quick Cajun seafood boil is a flavorful and festive dish perfect for sharing with family and friends. Packed with shrimp, snow crab, sausage, and tender potatoes, it’s simmered in a spicy, savory broth and finished with a zesty garlic butter sauce. Ready in about an hour, it brings the taste of the coast right to your table.
Ingredients
- 1 lb small potatoes
- 4 to 6 hard-boiled eggs (peeled)
- 12 oz andouille sausage (sliced into 1-inch pieces)
- 4 to 6 mini sweet corn cobs
- 3 qt water
- 1 lb snow crab leg clusters
- 1 large lemon (cut in half)
- 3 tbsp Creole Cajun seasoning
- 1 tbsp Old Bay seasoning
- 1 can beer (optional, I use Budweiser American Lager)
- Hot sauce, to preference
- 1 medium yellow onion (peeled and quartered)
- 1 to 1.5 lb large shrimp (peeled and deveined)
For the garlic butter sauce:
- Hot sauce, to taste
- 2 tbsp fresh lemon juice
- 1 cup unsalted butter
- 1 tbsp Old Bay seasoning
- 1 tsp smoked paprika
- 1 tsp Creole Cajun seasoning
- 1 tbsp fresh parsley (finely chopped)
- 10 garlic cloves (minced)
Instructions
- Step 1: In a large stockpot or Dutch oven, combine water and beer over medium-high heat and bring to a boil. Add Creole Cajun seasoning, Old Bay seasoning, hot sauce to taste, sliced onion, and lemon wedges. Stir well and let simmer for 15 minutes.
- Step 2: Add the sliced andouille sausage and small potatoes to the pot. Stir to combine and cook for 15-20 minutes until potatoes are nearly fork-tender.
- Step 3: Nestle snow crab clusters, shrimp, and mini corn cobs into the pot. Ensure everything is submerged and stir gently. Boil for another 5-7 minutes until shrimp are pink and cooked through.
- Step 4: While the boil cooks, prepare the garlic butter sauce. In a small saucepan over medium heat, melt butter and add minced garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir frequently and simmer for 5-7 minutes. Remove from heat.
- Step 5: Line a large baking sheet with foil, parchment, or newspaper. Using a spider strainer, transfer the seafood boil contents to the sheet along with peeled hard-boiled eggs. Discard the onion and lemon pieces. If desired, thin the garlic butter sauce with some boil broth. Pour sauce over the seafood and toss gently to coat.
- Step 6: Serve immediately, either family-style on the baking sheet or portioned onto individual plates. Offer lemon wedges and extra hot sauce on the side. Enjoy your flavorful Cajun seafood feast!
Tips & Variations
- Use fresh garlic for the butter sauce to get the best flavor.
- Addouille sausage can be substituted with smoked kielbasa or chorizo for different flavor profiles.
- Adjust the level of heat by varying the amount of hot sauce and Cajun seasoning.
- Serve with crusty bread to soak up the delicious garlic butter sauce.
- For a non-alcoholic version, replace beer with extra water and a squeeze of lemon juice.
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 to avoid overcooking the seafood. It’s best enjoyed fresh, but reheating with a splash of water or broth can help maintain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for this boil?
Yes, frozen snow crab and shrimp work well. Just thaw them fully before adding to the pot to ensure even cooking.
What can I serve with the Cajun seafood boil?
This dish pairs wonderfully with side salads, coleslaw, crusty bread, or even steamed rice to complement the bold flavors.
PrintQuick Cajun Seafood Boil Recipe
A quick and flavorful Cajun seafood boil featuring a vibrant mix of snow crab, shrimp, andouille sausage, potatoes, corn, and hard-boiled eggs, all simmered in a seasoned broth and served with a rich garlic butter sauce. This communal dish is perfect for gatherings and bursting with bold Creole and Cajun spices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Boiling
- Cuisine: Cajun / Creole
Ingredients
Scale
For the Boil:
- 1 lb small potatoes
- 4 to 6 hard-boiled eggs (peeled)
- 12 oz andouille sausage (sliced into 1-inch pieces)
- 4 to 6 mini sweet corn cobs
- 3 qt water
- 1 lb snow crab leg clusters
- 1 large lemon (cut in half)
- 3 tbsp creole cajun seasoning
- 1 tbsp old bay seasoning
- 1 can beer (Budweiser American Lager recommended)
- Hot sauce, to preference
- 1 medium yellow onion (peeled and quartered)
- 1 to 1.5 lb large shrimp (peeled and deveined)
For the Garlic Butter Sauce:
- 1 cup unsalted butter (preferably Kerrygold)
- 10 garlic cloves (minced)
- 2 tbsp fresh lemon juice
- 1 tbsp old bay seasoning
- 1 tsp smoked paprika
- 1 tsp creole cajun seasoning
- 1 tbsp fresh parsley (finely chopped)
- Hot sauce, to taste
Instructions
- Prepare and Season the Boil: In a large stockpot or Dutch oven (about 10 quarts or larger), combine 3 quarts of water and one can of beer over medium-high heat. Bring the liquid to a boil and add 3 tablespoons of Creole Cajun seasoning, 1 tablespoon of Old Bay seasoning, and a few dashes of hot sauce according to your heat preference. Add the quartered yellow onion and lemon halves, stir well, and let the mixture boil for 15 minutes to infuse the flavors.
- Add Sausage and Potatoes: Carefully add 12 ounces of sliced andouille sausage and 1 pound of small potatoes to the boiling pot. Stir gently to ensure they are fully combined with the seasoned boil. Continue cooking for 15 to 20 minutes or until the potatoes become just fork-tender.
- Add Seafood and Corn: Gently nestle 1 pound of snow crab clusters, 1 to 1.5 pounds of peeled and deveined large shrimp, and 4 to 6 mini sweet corn cobs into the pot. Make sure all ingredients are submerged under the boiling liquid. Stir carefully and cook for an additional 5 to 7 minutes until the shrimp turn pink and the seafood is cooked through.
- Prepare Garlic Butter Sauce: While the boil cooks, prepare the garlic butter sauce in a small saucepan over medium heat. Combine 1 cup of unsalted butter, 10 minced garlic cloves, 2 tablespoons of fresh lemon juice, 1 tablespoon of Old Bay seasoning, 1 teaspoon each of smoked paprika and Creole Cajun seasoning, 1 tablespoon of finely chopped fresh parsley, and hot sauce to taste. Stir frequently and let the mixture simmer until the butter melts and the sauce is well combined, about 5 to 7 minutes. Remove from heat.
- Serve the Seafood Boil: Line a large baking sheet with foil, parchment paper, or newspaper. Using a spider strainer, carefully remove the seafood boil ingredients from the pot and transfer onto the prepared sheet along with peeled hard-boiled eggs. Discard the lemon wedges and onion quarters. If the garlic butter sauce is too thick, thin it with some seafood boil broth to your preferred consistency. Pour the sauce over the seafood boil and toss everything using your hands or gloves to coat well.
- Enjoy! Serve the Cajun seafood boil immediately for a communal meal where guests can grab directly from the baking sheet, or portion onto individual plates. Garnish with lemon wedges if desired. Relish the bold flavors and don’t forget to mop up every bit of the garlicky butter sauce. Bon appétit!
Notes
- Use a large pot (10 quarts or larger) to have enough space for all ingredients to cook evenly.
- Adjust hot sauce and seasoning levels to suit your preferred spice tolerance.
- If you want a thinner garlic butter sauce, add some of the seafood boil broth gradually until desired consistency is reached.
- Fresh parsley adds brightness to the garlic butter sauce—use fresh if possible.
- Serve with disposable gloves for easy hand-tossing and cleanup.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
Keywords: Cajun seafood boil, shrimp boil, crab boil, andouille sausage, garlic butter sauce, quick seafood boil, party seafood recipe
