Cajun Seafood Boil with Cajun Butter Sauce
The ultimate seafood boil recipe with Cajun seasoning and andouille sausage. Shrimp, crab, potatoes, and sweet corn combine for a glorious seafood feast. Enjoy this recipe with my famous Cajun garlic butter sauce on the side.
Servings: 8
Calories: 583kcal
Ingredients
- 2 cans beer optional - use gluten-free ale if needed
- 1 cup Cajun seasoning
- 4 bay leaves
- 2 heads of garlic ⅓ of top cut off
- 2 large white onions peeled and sliced
- 2 lemons cut in half plus more for serving
- 2 pounds small red potatoes cut in half (do not peel)
- 1 pound andouille sausage sliced
- 5 ears corn shucked and cut into 3rds
- 2 pounds crab legs precooked
- 2 pounds jumbo shrimp uncooked with shell and tail on
- 4 lobster tails optional add more shrimp or crab legs
Cajun Garlic Butter Sauce
- 2 sticks butter divided
- 8 cloves garlic minced or grated
- 2 Tablespoon lemon juice
- 4 Tablespoons Cajun seasoning use recipe below
- 2 Tablespoon fresh parsley minced
Homemade Cajun Seasoning
- ½ cup smoked paprika
- ¼ cup onion powder
- ¼ cup garlic powder
- 1 ½ Tablespoons kosher salt
- 1 Tablespoon ground white pepper
- 1 Tablespoons ground mustard
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme
- 1 Tablespoon cayenne pepper
- 1 ½ teaspoon dried basil
Instructions
- Mix together the Cajun seasoning. Reserve 4 Tablespoons for the butter sauce. The remaining should be just shy of a cup.
- In an extra large stock pot add the beer (if using), seasoning, bay leaves, lemons, garlic and onion. Fill the pot ⅔ of the way full with water. Bring to a rolling boil and cook for 5 minutes.
- Add the sausage and potatoes. Continue to boil for 10 minutes or until the potatoes are close to fork tender.
- Add the corn, crab legs and lobster tails. Stir to ensure everything is submerged. Boil for another 4 to 5 minutes.
- Add the shrimp, cover the post with the lid (or use a large sheet pan) and turn off the heat. The residual heat will cook the shrimp in about 5 to 6 minutes.
- While the shrimp is cooking make the butter sauce.
- Strain the boil and serve straight on a table lined with butcher paper or newspaper. You can also serve on rimmed baking sheets. Drizzle with ⅓ of the butter sauce mixed with a ½ cup of water from the pot. Serve the remaining Cajun butter on the side. Serve with lemon wedges and plenty of paper towels and wet wipes.
Cajun Garlic Butter Sauce
- Melt 2 tablespoons of the butter in a small saucepan over low heat. Add the garlic and cook for 1 minute. Add the remaining butter, parsley, lemon juice, and Cajun seasoning. Whisk to combine then cook for five minutes.
Notes
Please read the entire post before making this recipe. The ingredients are on the expensive side and I want you to have the best experience possible. Cheers! Jen
You need approximately ½ to 1 pound of seafood per person. You can interchange quantities of each item as desired.
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