Name: Cajun Seafood Boil with Garlic Butter Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 1 lb snow crab legs; 1 lb shrimp (peeled and deveined or shell-on); 1 lb mussels or clams (cleaned); 1 lb smoked sausage (sliced); 4 ears corn (cut into halves); 1 lb baby red potatoes; 1 lemon (cut in half); 1 head garlic (halved); 4 tablespoons Cajun seasoning; 2 tablespoons Old Bay seasoning; 2 teaspoons salt; 1 teaspoon black pepper; 4 quarts water; 1 cup (2 sticks) unsalted butter; 6 cloves garlic (minced); 1 tablespoon Cajun seasoning; 1 teaspoon paprika; 1 teaspoon lemon juice; 1/2 teaspoon crushed red pepper flakes (optional); Salt to taste; 2 tablespoons fresh parsley (chopped)

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Get ready to roll up your sleeves for a treat that’s as messy as it is irresistible—the Cajun Seafood Boil with Garlic Butter Sauce is an all-out feast designed for sharing, savoring, and celebrating. Imagine sweet crab legs, plump shrimp, smoky sausage, tender potatoes, and pops of fresh corn, all tumbled together and coated in a decadent, spicy garlic butter. This is the kind of meal that gathers everyone around the table, laughter flowing, hands reaching, and flavor taking center stage. The Cajun Seafood Boil with Garlic Butter Sauce isn’t just dinner—it’s an edible event that brings friends and family closer with every buttery, zesty bite.

Cajun Seafood Boil with Garlic Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

While the ingredient list for this Cajun Seafood Boil with Garlic Butter Sauce might look impressive, each component is easy to find and absolutely essential. Every item brings something special—colorful veggies hold up to the bubbling broth, while fresh seafood and sausage soak up wonderful layers of bold, savory flavor. Here’s what you’ll need for your culinary adventure:

Snow crab legs: Sweet, tender meat that’s a showstopper on your platter.
Shrimp (peeled and deveined or shell-on): Juicy, briny bites that add classic seafood flavor—keep shells on for more flavor if you like a hands-on meal!
Mussels or clams (cleaned): Their briny juices infuse the broth with an unmistakable taste of the ocean; discard any that don’t open after cooking.
Smoked sausage (sliced): Adds a smoky, savory kick that contrasts perfectly with the seafood.
Fresh corn (cut into halves): Sweet kernels soak up the broth and offer a burst of juicy flavor in every bite.
Baby red potatoes: Creamy and sturdy, they absorb spices and make your boil hearty and satisfying.
Lemon (cut in half): Infuses the broth with bright acidity and balances the buttery richness.
Whole head garlic (halved): Aromatic and flavorful, it perfumes the entire boil!
Cajun seasoning: Essential for that signature Southern zing—spicy, herbal, and loaded with flavor.
Old Bay seasoning: Classic seafood spice blend that brings nostalgic Chesapeake flavor notes.
Salt: Draws out natural flavors in everything, from potatoes to shellfish.
Black pepper: Adds a subtle heat and earthiness.
Water: Acts as the delicious base for all your flavors to mingle and marry.
Butter (unsalted, for sauce): A full cup for the ultimate, decadent drizzle.
Minced garlic (for sauce): Layers bold, garlicky punch into every silky spoonful of sauce.
Paprika (for sauce): Gives a pop of color and subtle warmth to your garlic butter.
Lemon juice (for sauce): Lifts everything with a tangy, citrusy finish.
Crushed red pepper flakes (optional): Add a little extra kick if you’re a heat-seeker!
Fresh parsley (chopped): Finishes the sauce with color and a burst of herbal brightness.

How to Make Cajun Seafood Boil with Garlic Butter Sauce

Step 1: Prep Your Flavored Broth

Start by grabbing the biggest stockpot you own—this is the foundation of your Cajun Seafood Boil with Garlic Butter Sauce. Into your bubbling pot go the water, lemon halves, split head of garlic, Cajun seasoning, Old Bay, salt, and black pepper. As this aromatic broth heats up, the scents will transport you straight to the Louisiana coast—zesty, herby, and mouthwatering already!

Step 2: Boil the Potatoes

Once the pot is at a rolling boil, add your baby red potatoes. They’ll need about 10 minutes to become fork-tender, soaking up those lively spices and transforming into fluffy flavor bombs. Potatoes are the heartiness factor in the boil—don’t rush this step.

Step 3: Add Corn and Sausage

Nestled next into the bubbling pot are the sweet corn halves and smoky slices of sausage. Give them 5 to 7 minutes. The sausage adds depth with every simmer, and the corn comes out juicy and aromatic, capturing all the spiced steam.

Step 4: Add Seafood

Now for the real excitement: add your snow crab legs, shrimp, and mussels (or clams). This is where your Cajun Seafood Boil with Garlic Butter Sauce dreams start to come alive—simmer for 5–6 minutes, just until the shrimp turn pink and plump and the mussels open wide. The seafood should be just cooked, never rubbery.

Step 5: Drain and Plate

Carefully drain your bounty into a big colander, then pile everything high onto a massive serving tray or a spread of newspaper (for true boil style). Remove and discard any mussels or clams that didn’t open. The aroma will be wildly enticing, so move quickly to the next step!

Step 6: Make the Garlic Butter Sauce

While the boil is draining, whip up your garlic butter sauce: melt butter in a skillet over medium heat, then add minced garlic and let it sizzle for a glorious, fragrant minute. Stir in Cajun seasoning, paprika, lemon juice, and red pepper flakes if using—breathe in that spicy, lush aroma! Finish with a shower of parsley and a sprinkle of salt to taste.

Step 7: Toss and Serve

Drizzle the spicy, garlicky butter all over your seafood and veggies, then use tongs (or your hands!) to gently toss everything until well-coated. Serve sizzling hot, with extra sauce and fresh lemon wedges on the side for squeezing. This is the part where everyone gathers, reaches in, and gets deliciously messy.

How to Serve Cajun Seafood Boil with Garlic Butter Sauce

Garnishes

Scatter plenty of fresh parsley over the top—it makes your Cajun Seafood Boil with Garlic Butter Sauce look as gorgeous as it tastes. Lemon wedges on the side are a must for that tangy hit of acidity, and a dusting of extra Cajun seasoning gives an extra spark for spice lovers.

Side Dishes

Nothing pairs quite like crusty French bread or warm sourdough to sop up the last drops of garlicky butter. For a fuller spread, add steamed rice, simple coleslaw, or a crisp garden salad. These sides balance all the richness and ensure every guest leaves satisfied.

Creative Ways to Present

If you want to make things extra memorable, serve your Cajun Seafood Boil with Garlic Butter Sauce right on a newspaper-covered table for a relaxed, communal vibe (lots of napkins recommended!). Personalize each plate with mini ramekins of butter sauce or spicy aioli, or create individual foil packets for picnics and outdoor feasts.

Make Ahead and Storage

Storing Leftovers

Once everyone’s full, gather up any leftover Cajun Seafood Boil with Garlic Butter Sauce and store it in airtight containers in the refrigerator. The flavors will deepen overnight, making leftovers a next-day treat—just separate the seafood from the vegetables for best texture.

Freezing

While you can freeze the cooked seafood and sausage, keep in mind that potatoes and corn may become a bit mushy after thawing. For best results, freeze the seafood and sausage separately, using freezer-safe bags or containers, and consume within a month for maximum flavor.

Reheating

Reheat your Cajun Seafood Boil with Garlic Butter Sauce gently—either steam in a covered pan with a splash of water or warm in the oven at low heat, covered with foil. Drizzle with a little extra melted butter or fresh lemon juice to revive that mouthwatering, just-cooked flair.

FAQs

Can I add other types of seafood to this boil?

Absolutely! Lobster tails, scallops, crab clusters, or even crawfish are delicious additions to your Cajun Seafood Boil with Garlic Butter Sauce. Just adjust cooking times—more delicate shellfish need less time than the sturdier varieties.

What’s the best way to keep the seafood from overcooking?

Cook your seafood just until the shrimp are pink and the mussels or clams have opened—about 5–6 minutes. Remove everything from the pot as soon as it’s done, to lock in tenderness and avoid a rubbery texture.

Can I make the garlic butter sauce ahead of time?

Yes! The garlic butter sauce keeps beautifully in the fridge for up to a week. Melt it gently before tossing with your freshly cooked seafood boil for a stress-free serving.

Is this dish spicy, and how can I adjust the heat?

The Cajun Seafood Boil with Garlic Butter Sauce offers a moderate kick, but you control the fire! Add extra Cajun seasoning or crushed red pepper for more heat, or keep it mild by scaling both back. A dash of hot sauce at the table lets everyone find their perfect spice level.

What drinks pair well with a Cajun seafood boil?

Cold beer is a classic companion, but don’t overlook crisp white wines (like Sauvignon Blanc or Pinot Grigio), iced tea, or a big pitcher of citrusy lemonade—each complements the bold, spicy flavors and keeps the mood festive.

Final Thoughts

There’s something magical about gathering around a Cajun Seafood Boil with Garlic Butter Sauce—maybe it’s the hands-on fun, the aromatic steam, or the irresistible flavors that linger long after the last bite. Give it a try for your next party or family night and see just how quickly this joyful feast becomes a new favorite!

Cajun Seafood Boil with Garlic Butter Sauce Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a flavorful Cajun Seafood Boil with a mouthwatering Garlic Butter Sauce. This seafood feast is packed with snow crab legs, shrimp, mussels, smoked sausage, corn, and potatoes, all simmered in a spicy broth and served with a rich garlic butter sauce.

Ingredients

Scale

Seafood Boil:

1 lb snow crab legs
1 lb shrimp (peeled and deveined or shell-on)
1 lb mussels or clams (cleaned)
1 lb smoked sausage (sliced)
4 ears corn (cut into halves)
1 lb baby red potatoes
1 lemon (cut in half)
1 head garlic (halved)
4 tablespoons Cajun seasoning
2 tablespoons Old Bay seasoning
2 teaspoons salt
1 teaspoon black pepper
4 quarts water

Garlic Butter Sauce:

1 cup (2 sticks) unsalted butter
6 cloves garlic (minced)
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes (optional)
Salt to taste
2 tablespoons fresh parsley (chopped)

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Instructions

Prepare Seafood Boil: In a large stockpot, combine water, lemon, garlic, Cajun seasoning, Old Bay, salt, and pepper. Boil, add potatoes, cook 10 minutes. Add corn, sausage, boil 5–7 minutes. Add crab, shrimp, mussels, cook 5–6 minutes.
Make Garlic Butter Sauce: Melt butter, sauté garlic. Add Cajun seasoning, paprika, lemon juice, red pepper. Stir in parsley.
Finish Dish: Drain seafood, transfer to tray. Pour garlic butter sauce over, toss gently. Serve with lemon wedges.