why make this recipe
Cajun Seafood Boil with Garlic Butter Sauce is a fun and flavorful dish perfect for gatherings. The combination of seafood, spices, and garlic butter creates a delightful experience for everyone at the table. It's not just a meal; it's an event that brings friends and family together. You can enjoy the rich flavors while having a hands-on dining experience that makes it memorable.
how to make Cajun Seafood Boil with Garlic Butter Sauce
Ingredients:
- 3 quarts water
- 1 (12-ounce) can of beer (optional but highly recommended)
- 3 tablespoons Creole Cajun Seasoning (homemade or store-bought)
- 1 tablespoon Old Bay seasoning
- Hot sauce (to taste)
- 1 medium yellow onion, roughly sliced into half-moons
- 1 large lemon, cut into wedges (plus more for serving)
- 12 ounces andouille sausage, sliced into rounds
- 1 lb baby potatoes (red or gold, or a mix of both)
- 1 lb pre-cooked snow crab leg clusters (fresh or frozen)
- 1 – 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled
- 4-6 ears sweet corn on the cob (mini ones work well)
- 4-6 hard boiled eggs (optional)
- 1 cup (2 sticks) unsalted butter
- 10 cloves of garlic, finely minced or pressed
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon Old Bay seasoning
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
- 1 teaspoon smoked paprika
- Hot sauce (to taste)
Directions:
- In an extra-large stockpot or Dutch oven (about 10 quarts or larger), add the water and beer (if using). Bring to a boil.
- Season the boiling liquid with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to your taste. Add the sliced onion and lemon wedges. Mix well and boil for 15 minutes.
- Carefully add the andouille sausage and baby potatoes. Stir well and cook for 15-20 minutes, or until the potatoes are nearly fork-tender.
- Gently add the snow crab clusters, shrimp, and corn. Make sure everything is submerged and stir to combine. Continue boiling for 5-7 minutes, until the shrimp turns pink.
- While the seafood cooks, prepare the garlic butter sauce. In a small saucepan over medium heat, combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce. Stir and simmer until the butter melts, about 5-7 minutes. Then remove from heat.
- Line a large baking sheet with foil or parchment paper. Using a spider strainer, remove the seafood from the pot and place onto the prepared sheet. If using, add hard boiled eggs and discard the onion and lemon pieces.
- If you prefer a thinner garlic butter sauce, add some of the seafood boil broth to achieve the desired consistency. Pour the garlic butter sauce over the seafood and toss everything together using your hands (gloves are optional).
- Serve the Cajun seafood boil directly from the baking sheet, allowing everyone to grab what they want. Alternatively, you can plate the food if you prefer. Enjoy with extra lemon wedges and make sure to savor the garlic butter sauce!
how to serve Cajun Seafood Boil with Garlic Butter Sauce
Serve the dish hot directly from the baking sheet, encouraging everyone to dig in. Scatter extra lemon wedges around for those who like a bit more zest. Make sure to have plenty of napkins on hand, as this can get messy but is part of the fun!
how to store Cajun Seafood Boil with Garlic Butter Sauce
If you have leftovers, you can store them in an airtight container in the refrigerator. Make sure to consume them within 2-3 days for the best taste. You can reheat the seafood boil on the stove over low heat or in the microwave until warmed through.
tips to make Cajun Seafood Boil with Garlic Butter Sauce
- Adjust the spices to your taste. If you like it spicier, add more hot sauce or Cajun seasoning.
- Use fresh seafood whenever possible for the best flavor.
- Consider adding other protein options like clams or mussels to enhance your dish.
- Don’t skip the garlic butter sauce; it ties everything together beautifully!
variation
Feel free to customize your seafood boil by adding different vegetables, like bell peppers or zucchini. You can also switch up the types of seafood based on what's available or your personal favorites.
FAQs
1. Can I use frozen seafood?
Yes, you can use frozen seafood. Just make sure to thaw it before cooking for the best texture.
2. Is it necessary to use beer in the recipe?
No, the beer is optional. It adds flavor, but you can simply use water if you'd prefer.
3. How spicy is this seafood boil?
The heat level depends on the amount of hot sauce and Cajun seasoning you use. You can adjust these ingredients to suit your preference.
Cajun Seafood Boil with Garlic Butter Sauce
Ingredients
Method
- In an extra-large stockpot or Dutch oven (about 10 quarts or larger), add the water and beer (if using). Bring to a boil.
- Season the boiling liquid with Creole Cajun seasoning, Old Bay seasoning, and hot sauce to your taste. Add the sliced onion and lemon wedges. Mix well and boil for 15 minutes.
- Carefully add the andouille sausage and baby potatoes. Stir well and cook for 15-20 minutes, or until the potatoes are nearly fork-tender.
- Gently add the snow crab clusters, shrimp, and corn. Make sure everything is submerged and stir to combine. Continue boiling for 5-7 minutes, until the shrimp turns pink.
- While the seafood cooks, prepare the garlic butter sauce. In a small saucepan over medium heat, combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce. Stir and simmer until the butter melts, about 5-7 minutes. Then remove from heat.
- Line a large baking sheet with foil or parchment paper. Using a spider strainer, remove the seafood from the pot and place onto the prepared sheet. If using, add hard boiled eggs and discard the onion and lemon pieces.
- If you prefer a thinner garlic butter sauce, add some of the seafood boil broth to achieve the desired consistency.
- Pour the garlic butter sauce over the seafood and toss everything together using your hands (gloves are optional).
- Serve the Cajun seafood boil directly from the baking sheet, allowing everyone to grab what they want. Alternatively, plate the food if you prefer. Enjoy with extra lemon wedges and savor the garlic butter sauce!
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