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Cajun Seafood Boil with Garlic Butter Sauce

Irresistible Cajun Seafood Boil with Garlic Butter Sauce Recipe

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Experience a bold and flavorful Cajun Seafood Boil with Garlic Butter Sauce, perfect for gatherings and customizable to your seafood preferences.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 2 pounds Jumbo Shrimp Large, peeled, and deveined
  • 1 pound Snow Crab Clusters Pre-cooked for best results
For the Sausage
  • 1 pound Andouille Sausage Provides a smoky flavor
For the Vegetables
  • 1.5 pounds Potatoes Yukon gold or red, quartered
  • 4 Corn on the Cob Cut into halves
For the Flavor
  • 2 tablespoons Cajun Seasoning Or swap with Old Bay
  • 6 cloves Garlic Fresh minced
  • 1 cup Butter Unsalted
  • 1 whole Lemon For squeezing
Optional Additions
  • 4 Hard-Boiled Eggs Optional
  • 1 cup Beer To enhance the broth

Equipment

  • large pot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water and add Cajun seasoning and beer if desired. Bring to a rolling boil.
  2. Add quartered potatoes to the pot. Cook for 10-15 minutes until tender.
  3. Introduce sliced andouille sausage and halved corn into the pot. Cook for another 5 minutes.
  4. Gently add jumbo shrimp and snow crab clusters. Cook for 3-5 minutes until shrimp are pink and opaque.
  5. Melt butter in a skillet, add minced garlic, and sauté for 2-3 minutes until fragrant.
  6. Carefully drain the pot and transfer contents to a serving platter. Drizzle garlic butter over and toss gently.
  7. Serve immediately with lemon wedges for a zesty finish.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 50gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Best served fresh. Refrigerate leftovers in an airtight container for up to 2 days. Freeze for up to 1 month.

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