Cajun Seafood Boil with Garlic Butter Sauce Recipe

The first time I made a Cajun seafood boil, I underestimated two things: how big my pot needed to be… and how messy this would get. Somewhere between the bubbling broth and the smell of garlic butter,

I realized this isn’t just dinner. It’s an event.

A proper seafood boil feels loud, generous, and slightly chaotic—in the best way. You dump it out, gather everyone around, and suddenly nobody’s checking their phone.

It’s hands-on, buttery, spicy, and completely worth the cleanup.

This version, loaded with crab, shrimp, sausage, corn, and drenched in garlic butter sauce, is the one I keep coming back to.

Why I Keep Making This Dish (The Real Reasons)

1. It feeds a crowd: No one leaves hungry.
2. Built-in party vibe: It turns dinner into an experience.
3. That garlic butter sauce: Honestly the main character.
4. Customizable heat: Mild to “who hurt you?”
5. Perfect for gatherings: Casual, interactive, memorable.
6. Leftover magic: The next-day reheats are unreal.
7. Southern comfort energy: Bold, hearty, and unapologetic.

Tips I Learned the Hard Way

• Use a big pot: Bigger than you think you need.
• Layer the timing: Potatoes first, seafood last.
• Don’t overcook shrimp: Pink and done—pull them fast.
• Keep everything submerged: Stir gently but thoroughly.
• Taste your broth: Adjust seasoning before adding seafood.
• Have space ready: Line your table or baking sheet beforehand.
• Serve immediately: Seafood waits for no one.
• Gloves help: Especially if you value your manicure.

Variations You Can Mess Around With

1. Add lobster tails: If you’re feeling dramatic.
2. Swap sausage types: Smoked kielbasa works too.
3. Extra spice: More hot sauce or cayenne.
4. No beer version: Just use more water or broth.
5. Add mussels or clams: For more seafood variety.
6. Creamy twist: Add a splash of heavy cream to the butter sauce.
7. Low-carb version: Skip potatoes and corn.

How To Make Cajun Seafood Boil with Garlic Butter Sauce?

Ingredients

For the Cajun Seafood Boil:

• 3 quarts water
• 1 (12-ounce) can beer (optional)
• 3 tablespoons Creole Cajun seasoning
• 1 tablespoon Old Bay seasoning
• Hot sauce, to taste
• 1 medium yellow onion, sliced into half-moons
• 1 large lemon, cut into wedges (plus more for serving)
• 12 ounces andouille sausage, sliced
• 1 lb baby potatoes (red or gold)
• 1 lb pre-cooked snow crab leg clusters
• 1 to 1½ lbs jumbo shrimp, deveined
• 4–6 ears sweet corn (mini or halved full-size)
• 4–6 hard boiled eggs (optional)

For the Garlic Butter Sauce:

• 1 cup unsalted butter
• 10 cloves garlic, finely minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Creole Cajun seasoning
• 1 teaspoon smoked paprika
• Hot sauce, to taste

Instructions

Step 1:
In a large stockpot (about 10 quarts or larger) over medium-high heat, combine the water and beer if using. Bring to a boil.

Step 2:
Add the Creole Cajun seasoning, Old Bay seasoning, hot sauce, sliced onion, and lemon wedges. Stir well and let boil for 15 minutes to build flavor.

Step 3:
Add the sliced andouille sausage and baby potatoes. Cook for 15 to 20 minutes, or until the potatoes are nearly fork-tender.

Step 4:
Gently add the snow crab legs, shrimp, and corn. Make sure everything is submerged and cook for another 5 to 7 minutes, until the shrimp turn pink and are cooked through.

Step 5:
While the seafood cooks, make the garlic butter sauce by combining butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole seasoning, smoked paprika, and hot sauce in a saucepan over medium heat. Stir frequently and simmer until the butter is fully melted and the sauce is combined, about 5 to 7 minutes. Remove from heat.

Step 6:
Line a large baking sheet or table surface with foil, parchment, or newspaper. Using a strainer, remove the seafood boil contents from the pot and transfer to the prepared surface. Discard the onion and lemon pieces. Add the hard-boiled eggs if using.

Step 7:
Pour the garlic butter sauce generously over everything. Toss carefully to coat all the seafood, sausage, potatoes, and corn.

Step 8:
Serve immediately with extra lemon wedges on the side.

Cajun Seafood Boil with Garlic Butter Sauce

Cajun Seafood Boil with Garlic Butter Sauce is a bold Southern-style stovetop feast featuring shrimp, crab, sausage, potatoes, and corn simmered in a seasoned boil and drenched in a rich, garlicky butter sauce.

Ready in under an hour, it’s perfect for feeding a crowd and turning any gathering into a flavorful, hands-on celebration.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Calories: 1000

Ingredients Method Notes

Ingredients

  

For the Cajun seafood boil

• 3 quarts water
• 1 12-ounce can beer (optional)
• 3 tablespoons Creole Cajun seasoning
• 1 tablespoon Old Bay seasoning
• Hot sauce to taste
• 1 medium yellow onion sliced into half-moons
• 1 large lemon cut into wedges (plus more for serving)
• 12 ounces andouille sausage sliced
• 1 lb baby potatoes red or gold
• 1 lb pre-cooked snow crab leg clusters
• 1 to 1½ lbs jumbo shrimp deveined
• 4 –6 ears sweet corn mini or halved full-size
• 4 –6 hard boiled eggs optional

For the garlic butter sauce

• 1 cup unsalted butter
• 10 cloves garlic finely minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Old Bay seasoning
• 1 tablespoon fresh parsley chopped
• 1 teaspoon Creole Cajun seasoning
• 1 teaspoon smoked paprika
• Hot sauce to taste

Method

 

1. In a large stockpot (about 10 quarts or larger) over medium-high heat, combine the water and beer if using. Bring to a boil.
2. Add the Creole Cajun seasoning, Old Bay seasoning, hot sauce, sliced onion, and lemon wedges. Stir well and let boil for 15 minutes to build flavor.
3. Add the sliced andouille sausage and baby potatoes. Cook for 15 to 20 minutes, or until the potatoes are nearly fork-tender.
4. Gently add the snow crab legs, shrimp, and corn. Make sure everything is submerged and cook for another 5 to 7 minutes, until the shrimp turn pink and are cooked through.
5. While the seafood cooks, make the garlic butter sauce by combining butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole seasoning, smoked paprika, and hot sauce in a saucepan over medium heat. Stir frequently and simmer until the butter is fully melted and the sauce is combined, about 5 to 7 minutes. Remove from heat.
6. Line a large baking sheet or table surface with foil, parchment, or newspaper. Using a strainer, remove the seafood boil contents from the pot and transfer to the prepared surface. Discard the onion and lemon pieces. Add the hard boiled eggs if using.
7. Pour the garlic butter sauce generously over everything. Toss carefully to coat all the seafood, sausage, potatoes, and corn.
8. Serve immediately with extra lemon wedges on the side.

Notes

This isn’t a quiet dinner. It’s loud, buttery, messy, and absolutely unforgettable.

Cajun seafood boil is less about perfection and more about gathering people around something generous and delicious.

 

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Dumped in the center of the table: The classic way.
• With crusty bread: To soak up runaway butter sauce.
• With extra hot sauce nearby: For heat lovers.
• Cold drinks mandatory: Sweet tea or something stronger.
• Paper towels everywhere: You will need them.
• Family-style chaos: That’s the fun of it.

Storage, Leftovers, and Next-Day Thoughts

• Refrigerate promptly: Seafood doesn’t play around.
• Keeps for 2 days: Store in airtight containers.
• Reheat gently: Low heat to avoid rubbery shrimp.
• Extra sauce tip: Save some for reheating.
• Freezing: Not ideal for shrimp texture.
• Next-day flavor: Even more seasoned and bold.

FAQs (Real Questions People Actually Ask)

Can I skip the beer?
Yes, it’s optional but adds depth.

Can I use frozen seafood?
Yes, just thaw before adding.

Is this very spicy?
It depends on your seasoning and hot sauce level.

Why add eggs?
They soak up the seasoning and are surprisingly good.

How do I make it less spicy?
Reduce Cajun seasoning and skip extra hot sauce.

Can I double the recipe?
Yes, just make sure your pot is large enough.

Do I have to dump it on the table?
No—but it’s way more fun if you do.