Description

This Cajun Seafood Boil with Garlic Butter Sauce is a feast of bold flavors and hearty ingredients, deeply rooted in Louisiana’s culinary traditions. Combining shrimp, crab legs, lobster tails, mussels, clams, smoky sausage, and seasoned vegetables, this dish is a celebration of Southern comfort and communal dining. The rich garlic butter sauce elevates the boil, making it a perfect centerpiece for any gathering.

Ingredients

Units Scale

For the Seafood Boil:

1 lb shrimp (shell-on, deveined)
1 lb crab legs
1 lb lobster tails
1 lb mussels
1 lb clams
1 lb andouille sausage, sliced
4 ears corn, cut into thirds
1 lb baby potatoes
8 cups water
2 cans beer
4 tbsp Old Bay seasoning
2 tsp smoked paprika
1 tsp cayenne pepper
2 lemons, halved
4 garlic cloves, smashed
2 bay leaves
2 sprigs thyme

For the Garlic Butter Sauce:

1 cup unsalted butter
6 garlic cloves, minced
2 tbsp Cajun seasoning
2 tbsp Old Bay seasoning
1 tbsp brown sugar
2 tbsp reserved broth from the boil
2 tbsp fresh parsley, chopped

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Instructions

Prepare the Broth:
- In a large pot, combine water, beer, Old Bay seasoning, smoked paprika, cayenne pepper, lemons, garlic, bay leaves, and thyme. Bring to a boil.
Cook the Vegetables:
- Add potatoes to the pot and boil for 10 minutes. Add corn and cook for another 5 minutes.
Cook the Seafood:
- Add andouille sausage, shrimp, crab legs, lobster tails, mussels, and clams to the pot. Cover and simmer for 5–7 minutes or until the seafood is cooked through and mussels/clams have opened.
Prepare the Garlic Butter Sauce:
- In a separate pan, melt butter over medium heat. Sauté minced garlic until fragrant. Stir in Cajun seasoning, Old Bay, brown sugar, and reserved broth. Simmer for 2–3 minutes and stir in parsley.
Serve:
- Drain the seafood boil and arrange the contents on a large platter or directly on a newspaper-covered table. Drizzle generously with garlic butter sauce. Serve immediately with crusty bread and lemon wedges.