Description
This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful, hearty dish perfect for seafood lovers. The seafood is cooked to perfection in a spicy, seasoned broth and then drenched in a rich, buttery garlic sauce. Ideal for gatherings or a special treat, this boil combines shrimp, crab, lobster, and sausage with a kick of Cajun spice.
Ingredients
Scale
For the Seasoned Broth:
- 2 (12 oz) cans of beer (substitute with chicken broth for a halal option)
- 8 quarts of water
- 5 bay leaves
- 1 cup Old Bay seasoning
- 2 tablespoons smoked paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon black pepper
- 2 tablespoons dried thyme
- 2 lemons, sliced
- 10 garlic cloves, peeled and smashed
- 2 large onions, peeled and sliced
- 2 tablespoons salt
For the Seafood Boil:
- 3 lbs red potatoes, halved
- 6 ears of corn, peeled and cut into thirds
- 1 lb Andouille sausage (use halal sausage)
- 2 lbs snow crab clusters/legs
- 1 lb lobster tails
- 2 lbs jumbo shrimp
For the Garlic Butter Sauce:
- 2 cups butter (4 sticks)
- 8 garlic cloves, finely diced
- ½ cup Cajun seasoning
- 2 tablespoons Old Bay seasoning
- 1 tablespoon red pepper flakes (optional)
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon salt (recommended)
- 2 cups reserved broth from the boil
- Fresh parsley, for garnish
- ½ cup hot sauce (optional, for serving)
Instructions
Prepare the Broth:
- In a large stock pot, add the beer or chicken broth, water, bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, thyme, salt, lemons, garlic, and onions.
- Bring to a rolling boil and allow the flavors to come together for 5 minutes.
Cook the Vegetables and Sausage:
- Add the halved red potatoes and corn to the pot. Cook until the potatoes are tender but not mushy, about 15 minutes.
- Add the sausage and cook for another 5 minutes.
Cook the Seafood:
- Add crab legs and cook for 3 minutes.
- Then add lobster tails and shrimp. Cover the pot with a lid and allow everything to boil together for 5-7 minutes. The mussels and clams will open up when finished, and the shrimp will turn pink.
- Stir together, save 2 cups of the broth, then drain.
Prepare the Garlic Butter Sauce:
- In a large saucepan, melt butter over medium-low heat.
- Add garlic and cook until fragrant, about 3 minutes.
- Add Cajun seasoning, Old Bay seasoning, red pepper flakes (if using), onion powder, brown sugar, and salt.
- Add 1 cup of the reserved broth and simmer on low for 3-5 minutes until the sauce thickens. For a thinner sauce, add up to 2 cups of broth.
- Add freshly diced parsley and remove from heat.
Serve:
- Pour the garlic butter sauce over the seafood.
- Serve with hot sauce if desired.
Notes
- If using frozen seafood, you may need to boil it longer than 10 minutes.
- For the best results, use fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
