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Quick Cajun Seafood Boil Recipe

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★★★★★

4.7 from 79 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.sanacooks.com/quick-cajun-seafood-boil-recipe/