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Seafood Boil Recipe Serving — Cajun Garlic Butter Crab, Shrimp & Corn
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Cajun Seafood Boil Recipe with Garlic Butter Sauce

A bold, flavor-packed Cajun seafood boil recipe loaded with king crab legs, jumbo shrimp, lobster tails, mussels, andouille sausage, corn, and red potatoes — all simmered in a richly seasoned broth and finished with a luscious Cajun garlic butter sauce. The ultimate one-pot feast for feeding a crowd.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 Servings
Course: Entree, Main Course
Cuisine: American, Cajun, Louisiana, Southern
Calories: 750
Ingredients Method

Ingredients
  

  • 1½ lbs jumbo shrimp shell-on, deveined
  • 1½ lbs king crab legs halved
  • 3 lobster tails 8 oz each, halved lengthwise
  • 1 lb mussels or clams
  • 1 lb baby red potatoes
  • 3 ears corn on the cob cut into thirds
  • 12 oz andouille sausage sliced into rounds
  • 2 whole garlic heads halved crosswise
  • 1 large yellow onion quartered
  • 2 lemons sliced into rounds
  • 4 bay leaves
  • 3 tablespoons Old Bay seasoning
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 12 oz beer lager, IPA, or pale ale
  • Water enough to fill pot ¾ full
  • 1 cup 2 sticks unsalted butter — for garlic butter sauce
  • 6 cloves garlic minced — for sauce
  • 1½ teaspoons Cajun seasoning — for sauce
  • 1 teaspoon Old Bay seasoning — for sauce
  • 2 tablespoons fresh lemon juice — for sauce
  • ½ cup reserved seafood boil broth — for sauce
  • 2 tablespoons fresh parsley chopped — for garnish and sauce

Method
 

  1. Fill a large stockpot (at least 10–12 quarts) ¾ full with water and pour in the beer. Bring to a rolling boil over high heat.
  2. Add Old Bay seasoning, Cajun seasoning, cayenne, salt, sliced lemons, quartered onion, halved garlic heads, and bay leaves. Stir well and let simmer for 10–15 minutes to develop flavor.
  3. Add baby red potatoes to the boiling broth. Cook for 8 minutes uncovered.
  4. Add corn on the cob pieces and sliced andouille sausage. Cook for 5 minutes.
  5. Add the king crab legs. Cook for 5 minutes.
  6. Add the lobster tails. Cook for 5 minutes.
  7. Add the mussels and/or clams. Cook for 4–5 minutes until shells open. Discard any that remain closed.
  8. Add the jumbo shrimp last. Cook for just 2–3 minutes until pink and curled. Do not overcook.
  9. Reserve 1 cup of the hot boil broth, then drain the remaining broth from the pot.
  10. To make the Cajun garlic butter sauce: Melt butter in a saucepan over medium heat. Add minced garlic and sauté 3–4 minutes until fragrant. Add Cajun seasoning, Old Bay, lemon juice, and reserved broth. Simmer for 2–3 minutes. Stir in chopped parsley.
  11. Transfer all seafood, sausage, corn, and potatoes to a large baking sheet, platter, or newspaper-lined table.
  12. Pour the garlic butter sauce generously over everything. Serve immediately with extra lemon wedges and dipping sauce on the side.
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