There’s something about a giant pot of shrimp, sausage, corn, and potatoesall dumped onto a newspaper-covered tablethat just feels like celebration. Cajun Seafood Boil with Garlic Butter Sauce is messy, loud, and completely irresistible, with layers of spice and that buttery finish that makes you lick your fingers without shame.
I first made this back in 2009 after a trip to New Orleans, where I watched a local family boil crawfish in their driveway and thought, I need this energy in my kitchen. The trick is building the spice in stagesdon’t dump it all at onceand finishing everything with that garlicky butter drizzle while it’s still steaming hot. After years of tweaking the timing and heat, I can promise you this version hits every time.
PrintEasy Cajun Seafood Boil with Garlic Butter Sauce Recipe
This Cajun Seafood Boil with Garlic Butter Sauce offers a flavorful and hearty meal with shrimp, crab, andouille sausage, and veggies all cooked in a spicy broth then coated in rich garlic butter. It’s perfect for a casual gathering and easy to prepare at home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Southern
Ingredients
- 3 quarts water
- 1 (12-ounce) can of beer- optional but highly recommended
- 3 tablespoons Creole Cajun Seasoning– homemade or store-bought
- 1 tablespoon Old Bay seasoning
- Hot sauce to taste
- 1 medium yellow onion roughly sliced into half-moons
- 1 large lemon cut into wedges- plus more for serving
- 12 ounces andouille sausage sliced into rounds
- 1 lb baby potatoes red or gold or a mix of both
- 1 lb pre-cooked snow crab leg clusters fresh or frozen
- 1 – 1 ½ lbs jumbo shrimp deveined shell-on or peeled
- 4–6 ears sweet corn on the cob I use the mini ones
- 4–6 hard boiled eggs- optional
- 1 cup (2 sticks) unsalted butter
- 10 cloves of garlic finely minced or pressed
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon Old Bay seasoning
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Creole Cajun Seasoning– homemade or store-bought
- 1 teaspoon smoked paprika
- Hot sauce to taste
Instructions
- Heat a very large pot over medium-high heat and add water and optional beer. Bring to a boil and then add Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Toss in the sliced onion and lemon wedges and stir well, letting it boil for about 15 minutes to infuse flavors.
- Add the andouille sausage slices and baby potatoes to the pot and stir them into the boiling liquid. Cook for 15 to 20 minutes until the potatoes become just tender when pierced with a fork.
- Carefully add snow crab clusters, shrimp, and corn on the cob to the pot, making sure everything is submerged. Stir gently and boil for an additional 5 to 7 minutes until shrimp turn pink and seafood is heated through.
- While seafood boils, melt butter in a separate saucepan over medium heat. Stir in garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce. Simmer the sauce for about 5 to 7 minutes until fully combined, stirring often.
- Remove seafood boil from the pot using a strainer and place it on a foil or parchment-lined baking sheet, adding hard boiled eggs if using, while discarding the onion and lemon pieces. Pour the garlic butter sauce over the seafood mixture and toss well using hands with gloves if desired to fully coat everything.
- Serve the seafood boil immediately on the baking sheet or portion onto plates. Optionally serve with extra lemon wedges and enjoy soaking up the butter sauce.
Notes
- Please read blog post in its entirety for more tips + tricks
Nutrition
- Calories: 500 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 300mg
Why You’ll Love This Seafood Boil
This Cajun Seafood Boil with Garlic Butter Sauce is the kind of meal that brings everyone togetherliterally. You dump everything onto a big table, and suddenly dinner feels like an event. The heat from the Cajun spices mingles with sweet corn and tender shrimp, while that garlic butter sauce soaks into every crevice. It’s messy, it’s fun, and it’s absolutely worth the chaos.
- Feeds a crowd: This recipe serves six easily, and you can scale it up without stress
- Minimal cleanup: One pot does the heavy lifting, and serving on a foil-lined sheet means less scrubbing later
- Customizable heat: Control the spice level with hot sauceadd as much or as little as your crowd can handle
- Restaurant vibes at home: You get that bold, coastal flavor without leaving your kitchen
Key Ingredients That Make It Work
The beauty of a seafood boil is in the layering. You’re not just boiling seafoodyou’re building a broth that flavors everything as it cooks. The Creole Cajun seasoning and Old Bay create that signature spice blend, while the beer (if you use it) adds a subtle malty depth that rounds out the heat. Don’t skip the lemon wedgesthey brighten the whole pot.
For the garlic butter sauce, fresh garlic is non-negotiable. Ten cloves might sound like a lot, but once it simmers into all that butter with smoked paprika and parsley, it becomes pure gold. The sauce is what transforms this from a good boil into an unforgettable one.
| Ingredient | Why It Matters |
|---|---|
| Andouille sausage | Adds smoky, savory flavor to the broth |
| Baby potatoes | Soak up all the spices and become flavor bombs |
| Snow crab clusters | Sweet, tender meat that pulls apart easily |
| Jumbo shrimp | Cooks quickly and stays juicy when timed right |
| Garlic butter sauce | The finishing touch that ties everything together |
How the Timing Comes Together
Getting everything cooked just right without overcooking the shrimp or undercooking the potatoes is all about the order. You’ll start by building your spiced broth with water, beer, seasonings, onion, and lemon. Let that boil for 15 minutes so the flavors have time to bloom. Then add the andouille and potatoesthey need the longest cook time.
Once the potatoes are almost fork-tender, nestle in the crab, shrimp, and corn. They only need about 5-7 minutes. While they’re finishing, make your garlic butter sauce on a separate burner so it’s ready the moment you drain everything. The whole process takes less than an hour, but the payoff tastes like you’ve been cooking all day.
| Step | Time | What to Watch For |
|---|---|---|
| Build the broth | 15 minutes | Water should be at a rolling boil |
| Cook sausage & potatoes | 15-20 minutes | Potatoes just tender when pierced |
| Add seafood & corn | 5-7 minutes | Shrimp turns pink and opaque |
| Make garlic butter sauce | 5-7 minutes | Butter melted, garlic fragrant |
Pro Tips for the Best Results
Pro Tip: If your garlic butter sauce feels too thick, spoon in a little of the hot seafood boil broth to loosen it up. You want it pourable but still rich enough to cling to the shrimp and potatoes.
- Use a spider strainer or slotted spoon to pull everything out of the potit’s way easier than trying to drain a massive pot of boiling liquid
- Line your baking sheet with foil or parchment for easy cleanup, or go full traditional and use newspaper if you’re feeling nostalgic
- Toss everything with the garlic butter sauce while it’s still steaming hotthe heat helps the sauce seep into every piece
- Don’t forget disposable gloves if you’re serving this hands-on style; it makes the whole experience way more fun and way less sticky
How to Serve and Store Leftovers
Serve this straight from the baking sheet for that authentic, communal vibeeveryone digs in with their hands, and it’s glorious. Or plate it up individually if you prefer a slightly tidier presentation. Either way, have extra lemon wedges and napkins on standby.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to keep everything from drying out. The shrimp won’t be quite as tender the second day, but the potatoes, sausage, and corn hold up beautifully.
| Storage Method | How Long It Lasts |
|---|---|
| Refrigerator (airtight container) | Up to 2 days |
| Freezer (not recommended for shrimp/crab) | Sausage and potatoes only, up to 1 month |
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FAQs ( Cajun Seafood Boil with Garlic Butter Sauce )
What seafood works best for this boil?
Shrimp, crawfish, crab legs, and mussels are the classic choices that hold up well during boiling. I recommend using shell-on shrimp and pre-cooked crab legs for the best flavor and texture. Fresh or frozen seafood both work great – just thaw frozen seafood completely before cooking.
How long should I boil the seafood?
Cook times vary by seafood type – shrimp needs 2-3 minutes, mussels 3-4 minutes, and crab legs 4-5 minutes since they’re pre-cooked. Add items in stages based on cooking time so everything finishes together. Overcooked seafood becomes tough and rubbery, so watch the timing carefully.
Can I make the garlic butter sauce ahead of time?
Yes, you can prepare the garlic butter sauce up to 2 days ahead and store it in the refrigerator. Just reheat it gently in a saucepan before serving, stirring occasionally. The flavors actually develop and improve when made in advance.
What vegetables should I add to this recipe?
Corn on the cob, red potatoes, and andouille sausage are traditional additions that complement the seafood perfectly. Add potatoes first since they take longest to cook (15-20 minutes), then corn and sausage. Onions and celery also add great flavor to the broth.
How do I know when the seafood is done?
Shrimp turn pink and curl into a C-shape when cooked properly. Mussels and clams open their shells completely when done – discard any that remain closed. Crab legs are already cooked, so they just need to be heated through until steaming hot.
Bringing the Boil Home
This Cajun Seafood Boil with Garlic Butter Sauce comes together in under an hour, but it feels like a celebration every single time. The shrimp turn sweet and tender, the potatoes soak up all that spice, and that garlic butterstill warm and glossypulls the whole thing into something you’ll crave for weeks. You’ll love how it turns out, especially when everyone’s elbows are on the table and the conversation gets loud.
If you want to dial up the heat, add extra cayenne to the garlic butter or toss in sliced jalapeños with the corn. Swap the andouille for kielbasa if that’s what you’ve got, or throw in mussels or clams for a little coastal variety. Leftovers reheat beautifully in a skillet with a splash of brotha trick I learned from my aunt’s kitchen after too many dry microwave disasters. And if you’re serving this for a smaller group, just halve everything and use a smaller pot.
I’d love to see how your boil turns outtag me with your messy table photos or tell me what you added to make it yours. Did you grow up with seafood boils, or is this your first time diving in hands-first? Either way, save this recipe for your next backyard gathering or family weekend. It’s the kind of meal that sticks with people long after the last shrimp is gone.
