Description
This Cajun seafood boil is a feast of bold flavors, bringing together shrimp, crab, sausage, potatoes, and corn in a rich and spicy broth. Finished with a velvety garlic butter sauce, this dish is perfect for gatherings or a cozy weeknight dinner.
Ingredients
For the Boil:
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6 quarts water
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4 lemons, halved
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2 onions, quartered
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4 bay leaves
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32 oz vegetable stock
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1/2 cup Old Bay seasoning
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1 lb baby potatoes
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12 oz Andouille sausage, sliced
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2 lbs snow crab legs
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1.5 lbs jumbo shrimp, deveined and peeled
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4-6 ears corn, halved
For the Garlic Butter Sauce:
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1 cup unsalted butter
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8 cloves garlic, minced
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2 tbsp broth from the boil
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2 tsp fresh lemon juice
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1 tsp Cajun seasoning
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Dash of hot sauce (optional)
Instructions
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Prepare the Boil Broth:
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Fill a large stockpot with water and bring to a boil. Add lemons, onions, bay leaves, vegetable stock, and Old Bay seasoning.
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Let it simmer for 10 minutes to develop flavor.
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Cook the Ingredients:
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Add potatoes and sausage; cook for 15 minutes.
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Add crab legs and shrimp; cook for another 5 minutes.
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Toss in the corn and let cook for an additional 5 minutes.
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Remove from heat and drain, reserving 2 tbsp of broth for the sauce.
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Make the Garlic Butter Sauce:
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In a saucepan over medium heat, melt the butter.
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Add minced garlic and sauté until fragrant (about 1-2 minutes).
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Stir in reserved broth, lemon juice, Cajun seasoning, and hot sauce if using.
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Simmer for another 2 minutes and remove from heat.
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Serve & Enjoy:
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Toss the boiled seafood and vegetables with the garlic butter sauce.
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Serve immediately with extra sauce on the side for dipping.
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Notes
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Adjust spice levels by adding more or less Cajun seasoning or hot sauce.
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Substitute Andouille sausage with kielbasa or chorizo for a different twist.
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For added richness, serve with warm cornbread or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Cajun