Ingredients
Seafood Boil Ingredients
- 3 quarts water
- 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
- 1 lb pre-cooked snow crab leg clusters, fresh or frozen
- 1 to 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled
- 4 to 6 ears sweet corn on the cob (mini ears recommended)
- 4 to 6 hard boiled eggs (optional)
Garlic Butter Sauce Ingredients
- 1 cup (2 sticks) unsalted butter
- 10 cloves garlic, finely minced or pressed
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Old Bay seasoning
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Creole Cajun Seasoning
- 1 teaspoon smoked paprika
- Hot sauce, to taste
Instructions
- Prepare the boil: In a large stockpot or Dutch oven (at least 10 quarts), combine the water over medium-high heat and bring it to a boil. Add the Creole Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Stir in the sliced onion and lemon wedges. Let the mixture boil for 15 minutes to infuse the flavors fully.
- Add the andouille & potatoes: Carefully add the sliced andouille sausage and baby potatoes to the pot. Stir well to combine with the boil. Cook for 15 to 20 minutes until the potatoes are nearly fork-tender, absorbing the seasoning from the broth.
- Add the seafood & corn: Gently nestle the snow crab clusters, jumbo shrimp, and corn on the cob into the pot, ensuring all ingredients are submerged. Stir carefully to combine. Continue boiling for another 5 to 7 minutes until the shrimp turn pink and are cooked through. Meanwhile, prepare the garlic butter sauce.
- Make the garlic butter sauce: In a small saucepan over medium heat, combine the unsalted butter, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to taste. Stir and simmer for 5 to 7 minutes until the butter melts and all ingredients meld together into a flavorful sauce. Remove from heat.
- Assemble Cajun seafood boil with sauce: Line a large baking sheet with foil or parchment paper. Using a spider strainer, remove the boil ingredients from the pot and transfer them to the prepared baking sheet along with hard boiled eggs, if using. Discard the lemon and onion pieces from the pot. For a thinner sauce consistency, add some seafood boil broth to the garlic butter sauce. Pour the sauce over the seafood boil and toss gently with your hands or tongs, ensuring every piece is coated thoroughly.
- Serve seafood boil: Serve straight from the baking sheet for a fun, communal experience or portion onto individual plates. Accompany with extra lemon wedges and additional hot sauce if desired. Enjoy immediately for the best flavor and texture.
Notes
- Use pre-cooked snow crab leg clusters to reduce cooking time and ensure even heating.
- Adjust hot sauce quantities to your preferred spice level throughout the process.
- Mini sweet corn ears are preferable for even cooking and easier eating.
- Hard boiled eggs add extra protein and texture but are optional.
- If the garlic butter sauce is too thick, thin it with some reserved seafood boil broth for easier coating.
- Wear disposable gloves when tossing the boil ingredients in sauce to keep hands clean.
- Use a spider strainer or slotted spoon to remove boil ingredients to avoid excess broth.
- Leftover broth can be strained and saved for use as seafood stock in soups or stews.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Seafood Boil
- Method: Boiling
- Cuisine: Cajun