Cajun Seafood Boil with Garlic Butter Sauce
This Cajun Seafood Boil with Garlic Butter Sauce recipe is absolutely delicious and jam-packed with a rich mix of savory, garlicky flavors!
How to Make Cajun Seafood Boil with Cajun Garlic Butter Sauce
This Cajun Seafood Boil with Garlic Butter Sauce recipe is next level delicious! Made with a mix of shrimp, lobster tails, potatoes, corn and sausages that is coated in a Cajun flavored garlic butter sauce, each bite of this seafood boil dish will leave you craving more. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Extra Large Shrimp
- Lobster Tails
- Sweet Yellow Corn
- Andouille or Kielbasa Sausage
- Baby Potatoes
- Yellow or White Onion
- Lemons
- Unsalted Butter
- Garlic
- Seasonings (Old Bay Seasoning, Creole Seasoning, Lemon Pepper, Paprika, Onion Powder)
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Make Seafood Boil Base – into a large pot, add and bring the water to a boil over medium-high heat. Mix in the paprika, garlic powder, Creole and Old Bay seasonings and paprika. Next, add in the quartered onions. Squeeze the juice of the halved lemons into the boiling liquid and then add in the remaining lemon halves into the pot. Give the mixture a thorough mix to combine and bring to a steady boil.
- Boil Ingredients – add the baby potatoes and corn into the boiling mixture. Stir to combine and cook for 5 to 6 minutes. Remove the corn, transfer to a large serving plate or tray and set aside. Continue to cook the potatoes until it is almost fork tender, about 6 to 8 minutes. Next, add the lobster tails and shrimp into the boiling mixture. Cook the seafood for 5 to 6 minutes or until the shrimp turns bright orange pink and the lobster tails have curl up and take on a bright red color. Remove cooked potatoes and seafood from the pot and transfer to tray with corn. Reserve 1 cup of the cooking liquid.
- Prepare Sausage – in a frying pan over medium high heat, add a drizzle of oil and then the slices of sausage. Cook on both sides until the sausage starts to become plump and toasted, about 1 to 2 minutes per side. Transfer to serving tray with the other cooked ingredients.
- Make Sauce – melt butter in a large pot over medium heat. Add in the garlic and cook while stirring until it becomes softened and fragrant, about 1 to 2 minutes. Next, mix in the seasonings and cook the sauce for an additional 1 to 2 minutes. Stir in the reserved seafood boil liquid into sauce starting with 1/4 to 1/2 cup and the juice of 1/2 a lemon. Bring the sauce to a light boil to thicken up a bit, about 4 to 5 minutes. Taste the sauce and season with salt, if needed.
- Assemble – add the cooked seafood, corn, potatoes and sausage into the pot with the sauce. Use a large cooking spoon to gently mix and fully coat the ingredients in the sauce. Transfer the coated seafood boil ingredients onto a large serving platter. Spoon over the remaining sauce and garnish seafood boil with lemon slices and fresh parsley.
- Serve – seafood boil as is or with a side of rice or toasted bread.
If you tried this Cajun Seafood Boil with Garlic Butter Sauce recipe, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.
Find more upcoming recipes in the Recipe Index. To see more recipes and behind the scenes, follow along on Instagram, Pinterest and Youtube!
Cajun Seafood Boil with Garlic Butter Sauce
This Cajun Seafood Boil with Garlic Butter Sauce recipe is absolutely delicious and jam-packed with a rich mix of savory, garlicky flavors!
Servings: 4
Ingredients
Seafood Boil
- 3 to 4 quarts water
- 3 tablespoons old bay seasoning
- 2 tablespoons salt free creole seasoning
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 to 2 teaspoons kosher salt, adjust to taste
- 1 medium yellow onion, peeled and quartered
- 1 large lemon, cut in half
- 12 ounces andouille or kielbasa sausage, sliced
- 1 pound baby potatoes
- 1 pound lobster tails or pre-cooked snow crab leg clusters, fresh or frozen
- 1 to 1 1/2 pounds extra large shrimp, deveined, shell-on or peeled
- 2 to 3 ears sweet corn on the cob, cut into thirds
- Avocado or preferred oil, for cooking sausage
Cajun Garlic Butter Sauce
- 1 cup 2 sticks unsalted butter
- 8 cloves of garlic, finely minced
- 1 tablespoon old bay seasoning
- 1/2 tablespoon salt free creole seasoning
- 1/2 tablespoon salt free lemon pepper seasoning
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon brown sugar, optional
- 1 teaspoon cayenne pepper or a few splashes of hot sauce, optional
- 1 cup reserved seafood boil cooking liquid, water or chicken broth
- Juice 1/2 large lemon
- kosher salt to taste, as needed
Assembly
- fresh lemon slices
- fresh parsley, finely chopped
Instructions
- Into a large pot, add and bring the water to a boil over medium-high heat. Mix in the paprika, garlic powder, Creole and Old Bay seasonings and paprika. Next, add in the quartered onions. Squeeze the juice of the halved lemons into the boiling liquid and then add in the remaining lemon halves into the pot. Give the mixture a thorough mix to combine and bring to a steady boil.
- Add in the baby potatoes and corn into the boiling mixture. Stir to combine and let it cook for 5 to 6 minutes. At this point remove the corn, transfer to a large serving plate or try and set aside. Continue to cook the potatoes until it is almost fork tender, about 6 to 8 minutes.
- Next, carefully add the lobster tails and shrimp into the boiling mixture ensuring that it is submerged. Cook the seafood for 5 to 6 minutes or until the shrimp turns bright orange pink and the lobster tails have curl up and take on a bright red color.
- As the seafood cooks, prepare the sausage. In a frying pan over medium high heat, add a light drizzle of oil and then the slices of sausage. Cook on both sides until the sausage starts to become plump and toasted, about 1 to 2 minutes per side. Transfer to serving tray with the corn.
- Once the shrimp and lobster are done cooking, use a large slotted spoon to scoop up and transfer the potatoes and seafood onto the tray with the corn and sausage. Reserve about 1 cup of the cooking liquid and discard the remaining liquid with the onions and lemons pieces.
- In the same pot used to cook the seafood boil ingredients, melt the butter over medium heat. Add in the garlic and cook while stirring until it becomes softened and fragrant, about 1 to 2 minutes.
- Next, mix in the seasonings (paprika, lemon pepper, onion powder, brown sugar, cayenne pepper, old bay and creole seasonings) and cook the sauce for an additional 1 to 2 minutes to allow the seasonings and spices to bloom.
- Stir in the reserved seafood boil liquid into the sauce starting with 1/4 to 1/2 cup and the juice of 1/2 a lemon. Bring the sauce to light boil to thicken up a bit, about 4 to 5 minutes or longer as needed. Taste the sauce and season with salt, if needed.
- Carefully add the cooked seafood, corn, potatoes and sausage into the pot with the Cajun garlic butter sauce. Use a large cooking spoon to gently mix and fully coat the ingredients in the sauce.
- Transfer the coated seafood boil ingredients onto a large serving platter. Spoon over the remaining sauce and garnish seafood boil with lemon slices and fresh parsley.
- Serve seafood boil family style or in individual bowls as is or with a side of rice or toasted bread for dipping in the sauce. Enjoy!
