Cajun Seafood Boil with Garlic Butter Sauce Recipe

This Cajun Seafood Boil with Garlic Butter Sauce is one of those meals that feels special but is honestly so doable at home.

It’s filled with shrimp, crab, sausage, potatoes, corn, and eggs, all simmered in a seasoned broth and finished with warm garlic butter poured right over the top.

I love making this when family comes over or when we just want something fun for dinner. It’s great for weekends, birthdays, or even a relaxed summer night.

There’s something about spreading everything out on a big tray that makes it feel joyful and cozy at the same time.

Why You’ll Love This Cajun Seafood Boil with Garlic Butter Sauce?

1. It feeds a crowd without needing a lot of side dishes.
2. Cleanup is simple when you line your tray with foil or parchment.
3. You can adjust the spice level to fit your family.
4. It feels festive but uses simple grocery store ingredients.
5. The garlic butter sauce pulls everything together in the best way.
6. Leftovers heat up well for lunch the next day.

What Kind of Seafood Should I Use?

For this recipe, you’ll use jumbo shrimp and snow crab legs.

Shrimp can be shell-on or peeled. I like shell-on because they stay juicy and feel more traditional, but peeled shrimp are easier for kids and guests. Just make sure they’re deveined.

For crab, pre-cooked snow crab leg clusters are perfect. Fresh or frozen both work. If frozen, just thaw them in the fridge first.

You want shrimp that are large or jumbo so they don’t overcook too fast. Smaller shrimp cook very quickly and can turn rubbery if you’re not careful.

Options for Substitutes

• No beer? Just use all water. It still tastes great.
• Andouille sausage can be swapped for smoked sausage.
• Baby red or gold potatoes both work fine.
• Mini corn or full ears cut in half are both good.
• No fresh parsley? You can skip it.
• Bottled lemon juice works if you do not have fresh.

Keep it simple. Use what you can find.

Watch Out for These Mistakes While Cooking

1. Do not overcook the shrimp. As soon as they turn pink and opaque, they’re ready.
2. Cut potatoes evenly so they cook at the same rate. Bigger pieces take longer.
3. Make sure everything stays under the boiling liquid so it cooks evenly.
4. Taste the broth before adding too much hot sauce. It’s easier to add more heat than to fix something that’s too spicy.
5. When making the butter sauce, stir often so the garlic does not brown. Burnt garlic tastes bitter.

What to Serve With Cajun Seafood Boil with Garlic Butter Sauce?

This meal is already hearty, but a few simple sides make it even better.

• A simple green salad with light dressing
• Warm crusty bread to soak up the butter
• Steamed white rice
• Coleslaw for something cool and fresh
• Extra lemon wedges on the side

Keep it easy. The seafood is the star.

Storage Instructions

1. Store leftovers in an airtight container in the fridge for up to 3 days.
2. You can remove the seafood from the shells before storing if that makes reheating easier.
3. To reheat, warm gently in the microwave in short bursts or in a covered pan on the stove over low heat. Add a small splash of water or broth so it does not dry out.
4. Freezing is not ideal because shrimp and crab can become a bit tough, but you can freeze if needed for up to 1 month. Thaw in the fridge overnight before reheating.

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 into rounds
• 1 lb baby potatoes, red or gold
• 1 lb pre-cooked snow crab leg clusters
• 1 to 1½ lbs jumbo shrimp, deveined, shell-on or peeled
• 4 to 6 ears sweet corn on the cob
• 4 to 6 hard boiled eggs, optional

For the Garlic Butter Sauce:

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

Instructions

Step 1:
Start by preparing the boil. In a very large stockpot or Dutch oven, add the water and beer if you’re using it. Bring it to a strong boil over medium-high heat. Add the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce. Stir well. Add the sliced onion and lemon wedges. Let this boil for about 15 minutes so the flavors build.

Step 2:
Next, carefully add the sliced andouille sausage and baby potatoes. Stir gently. Let them cook for 15 to 20 minutes, until the potatoes are just fork-tender. They should be soft but not falling apart.

Step 3:
Now add the snow crab legs, shrimp, and corn. Make sure everything is under the liquid. Stir gently so it all cooks evenly. Boil for another 5 to 7 minutes, just until the shrimp turn pink and opaque. Do not overcook.

Step 4:
While that cooks, make 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 often as the butter melts. Let it simmer gently for about 5 to 7 minutes until everything is combined. Remove from heat.

Step 5:
To assemble, line a large baking sheet with foil or parchment paper. Using a strainer, carefully remove the seafood, sausage, potatoes, and corn from the pot and place them on the tray. Add the hard-boiled eggs if using. Discard the onion and lemon pieces.

Step 6:
If you want a thinner sauce, stir in a little of the cooking broth into the butter sauce. Pour the warm garlic butter over everything. Toss gently to coat well.

Step 7:
Serve right away with extra lemon wedges. Let everyone dig in and enjoy.

Cajun Seafood Boil with Garlic Butter Sauce Recipe

This Cajun Seafood Boil with Garlic Butter Sauce is a hearty, crowd-friendly meal filled with shrimp, crab, sausage, potatoes, and corn.

Everything is simmered in seasoned broth and finished with rich garlic butter. It’s perfect for weekends, gatherings, or when you want something fun and comforting at home.

It feels special, but it’s simple enough to make in your own kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Calories: 930

Ingredients Method

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 into rounds
• 1 lb baby potatoes red or gold
• 1 lb pre-cooked snow crab leg clusters
• 1 to 1½ lbs jumbo shrimp deveined, shell-on or peeled
• 4 to 6 ears sweet corn on the cob
• 4 to 6 hard boiled eggs optional

For the garlic butter sauce:

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

Method

 

1. Start by preparing the boil. In a very large stockpot or Dutch oven, add the water and beer if you’re using it. Bring it to a strong boil over medium-high heat. Add the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce. Stir well. Add the sliced onion and lemon wedges. Let this boil for about 15 minutes so the flavors build.
2. Next, carefully add the sliced andouille sausage and baby potatoes. Stir gently. Let them cook for 15 to 20 minutes, until the potatoes are just fork-tender. They should be soft but not falling apart.
3. Now add the snow crab legs, shrimp, and corn. Make sure everything is under the liquid. Stir gently so it all cooks evenly. Boil for another 5 to 7 minutes, just until the shrimp turn pink and opaque. Do not overcook.
4. While that cooks, make 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 often as the butter melts. Let it simmer gently for about 5 to 7 minutes until everything is combined. Remove from heat.
5. To assemble, line a large baking sheet with foil or parchment paper. Using a strainer, carefully remove the seafood, sausage, potatoes, and corn from the pot and place them on the tray. Add the hard boiled eggs if using. Discard the onion and lemon pieces.
6. If you want a thinner sauce, stir in a little of the cooking broth into the butter sauce. Pour the warm garlic butter over everything. Toss gently to coat well.
7. Serve right away with extra lemon wedges. Let everyone dig in and enjoy.

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.

Emma Parker

I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.