Cajun Seafood Boil (Printer-Friendly)
A lively medley of seafood, sausage, potatoes, and corn infused with bold Cajun spices and savory garlic butter.
# The Ingredients You'll Need:
→ Boil Base and Seasonings
01 -
2 bottles (12 oz each) beer
02 -
8 quarts water
03 -
5 bay leaves
04 -
1 cup Old Bay Seasoning
05 -
2 tablespoons smoked paprika
06 -
2 tablespoons cayenne pepper (adjust to taste)
07 -
1 tablespoon black pepper
08 -
2 tablespoons dried thyme
09 -
2 lemons, sliced
10 -
10 garlic cloves, peeled and smashed
11 -
2 large onions, peeled and sliced
12 -
2 tablespoons salt
→ Main Ingredients
13 -
3 pounds red potatoes, halved
14 -
6 ears corn, peeled and cut into thirds
15 -
1 pound Andouille sausage
16 -
2 pounds snow crab clusters or legs
17 -
1 pound lobster tails
18 -
1 pound mussels (optional)
19 -
1 pound clams (optional)
20 -
2 pounds jumbo shrimp
→ Garlic Butter Seafood Sauce
21 -
2 cups butter (4 sticks)
22 -
8 garlic cloves, finely diced
23 -
1/4 cup Cajun seasoning
24 -
2 tablespoons Old Bay seasoning
25 -
1 tablespoon red pepper flakes (optional)
26 -
1 tablespoon onion powder
27 -
1/2 tablespoon brown sugar
28 -
Approximately 1 teaspoon salt, to taste
29 -
2 cups reserved seafood broth
30 -
Fresh parsley, for garnish
31 -
1/2 cup hot sauce (optional, for serving)
# Step-by-Step Instructions:
01 -
In a large stockpot, combine beer and water and bring to a rolling boil. Add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, dried thyme, salt, sliced lemons, smashed garlic cloves, and sliced onions. Stir well and boil for 5 minutes to develop flavor.
02 -
Add halved red potatoes and corn pieces to the boiling broth. Maintain a steady boil and cook for about 15 minutes until potatoes are tender yet firm.
03 -
Add Andouille sausage to the pot and cook for 5 minutes to absorb spices and heat through.
04 -
Add snow crab clusters or legs and cook for 3 minutes. Then add lobster tails, mussels, and clams, cover, and boil for 5 minutes until mussels and clams open. Finally, add jumbo shrimp and cook for 3 to 4 minutes until shrimp are pink and opaque.
05 -
Using a strainer or spider skimmer, remove seafood, potatoes, corn, and sausage from broth. Arrange on newspaper or a large serving tray for informal presentation.
06 -
In a large saucepan, melt butter over medium-low heat. Add diced garlic and sauté until fragrant, about 3 minutes. Stir in Cajun seasoning, Old Bay seasoning, red pepper flakes (if using), onion powder, brown sugar, and salt. Pour in 1 cup reserved broth and simmer on low for 3 to 5 minutes until sauce thickens. Remove from heat and stir in fresh parsley.
07 -
Pour approximately three-quarters of the garlic butter sauce over the seafood boil and toss to coat evenly. Reserve remaining sauce for dipping. Serve immediately with hot sauce for added heat if desired.
# Extra Tips:
01 -
Adjust cayenne pepper and red pepper flakes to your preferred spice level. Maintain a rolling boil during cooking for even heat distribution. Use fresh seafood when available for optimal flavor. Substitute Andouille with smoked sausage or kielbasa if necessary. Mussels and clams are optional and may be omitted. Reserve broth before draining to enrich the garlic butter sauce. Line serving tray with newspaper or foil for easy cleanup.