Cajun Seafood Boil with Garlic Butter Sauce
A seafood boil is the perfect way to bring people together around the table — whether it’s a casual family dinner, a weekend cookout, or even a festive celebration.
Equipment
- Large Stockpot or Seafood Boil Pot
- Slotted Spoon or Spider Strainer
- Large mixing bowl
- Small saucepan
- Sharp Knife
- Tongs
- Serving Tray or Newspaper
Ingredients
Seafood
- 1 pound large shrimp peeled and deveined
- 1 pound crab legs or claws
- 1 pound mussels or clams cleaned
Vegetables
- 3 ears of corn cut into thirds
- 4 medium red potatoes halved
- 1 large onion quartered
Seasonings & Spices
- 1/4 cup Cajun seasoning store-bought or homemade
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper adjust to taste
- 4 cloves garlic minced
- 2 bay leaves
Garlic Butter Sauce
- 1 cup unsalted butter
- 6 cloves garlic finely minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
Step 1: Prepare the Ingredients
- Rinse all seafood thoroughly under cold water. Drain and set aside.
- Cut the corn into thirds, halve the potatoes, and quarter the onion.
- Mince the garlic finely for both the boil and the garlic butter sauce.
- Pro Tip: Use fresh seafood whenever possible for the best texture and flavor. If using frozen, thaw completely and pat dry to avoid watery broth.
Step 2: Boil the Potatoes and Corn
- Fill your large pot with about 4-5 quarts of water.
- Add Cajun seasoning, smoked paprika, cayenne pepper, bay leaves, and quartered onion to the water.
- Bring the water to a rolling boil over high heat.
- Add the potatoes first, and cook for about 10 minutes since they take longer to soften.
- Then add the corn pieces and boil for another 5-7 minutes until both potatoes and corn are tender but not mushy.
- Pro Tip: Keep the pot uncovered to prevent it from boiling over and stir occasionally to keep the potatoes from sticking to the bottom.
Step 3: Add Seafood to the Boil
- Add crab legs first since they take a bit longer, and cook for about 5 minutes.
- Add shrimp and mussels/clams next, cooking for another 4-5 minutes or until shrimp turn pink and shells open.
- Use a slotted spoon to check doneness — shrimp should be opaque and firm, and mussels/clams should be open. Discard any unopened shells.
- Pro Tip: Avoid overcooking the seafood; it cooks quickly and can become rubbery if left too long.
Step 4: Prepare the Garlic Butter Sauce
- While seafood cooks, melt butter in a small saucepan over medium heat.
- Add minced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
- Stir in lemon juice and chopped parsley. Season with salt and pepper to taste.
- Keep warm on low heat until ready to use.
- Pro Tip: Whisk continuously to prevent the garlic from sticking or burning, which can make the sauce bitter.
Step 5: Combine and Serve
- Using a slotted spoon or strainer, transfer the seafood, corn, and potatoes into a large mixing bowl or directly onto a serving tray.
- Pour the warm garlic butter sauce over everything and gently toss to coat evenly.
- Garnish with extra fresh parsley or lemon wedges if desired.
- Pro Tip: For a true Cajun experience, serve the boil spread out on newspaper or butcher paper and let everyone dig in with their hands!
Notes
Nutritional Value (Per Serving):
- Calories: ~550–650 kcal
- Protein: ~35–40g
- Carbohydrates: ~30–35g
- Fat: ~35–40g
- Saturated Fat: ~18g
- Cholesterol: ~250–300mg
- Sodium: 1200–1500mg
- Fiber: ~3–5g
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.