Bring the flavors of a classic Southern seafood feast straight to your kitchen with this Cajun Seafood Boil with Garlic Butter Sauce. This recipe is packed with juicy shrimp, tender crab legs, smoky andouille sausage, corn on the cob, creamy baby potatoes, and optional boiled eggs — all boiled in a flavor-packed Cajun broth and tossed in a rich, garlicky butter sauce. Perfect for family gatherings, holidays, or any night you want a hands-on, finger-licking meal!

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Ingredients

For the Cajun Seafood Boil:

• 6 quarts water
• 2 (12-ounce) cans beer (optional but recommended)
• 6 tbsp Creole or Cajun seasoning (homemade or store-bought)
• 2 tbsp Old Bay seasoning
• Hot sauce, to taste
• 2 medium yellow onions, sliced into half-moons
• 2 large lemons, cut into wedges (plus extra for serving)
• 24 oz andouille sausage, sliced into rounds
• 2 lbs baby potatoes (red, gold, or mixed)
• 2 lbs pre-cooked snow crab leg clusters (fresh or frozen)
• 2–1½ lbs jumbo shrimp, deveined (shell-on or peeled)
• 8–12 mini ears of corn on the cob
• 8–12 hard-boiled eggs (optional)

For the Garlic Butter Sauce:

• 2 cups (4 sticks) unsalted butter
• 20 cloves garlic, finely minced or pressed
• 4 tbsp fresh lemon juice
• 2 tbsp Old Bay seasoning
• 2 tbsp fresh parsley, chopped
• 2 tsp Creole or Cajun seasoning
• 2 tsp smoked paprika
• Hot sauce, to taste

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Instructions

1. Prepare the Seafood Boil

1. In a large stockpot or Dutch oven (10 quarts or larger), add the water and beer. Bring to a boil over medium-high heat.
2. Stir in Cajun seasoning, Old Bay, and hot sauce. Add onion slices and lemon wedges. Let the mixture boil for 15 minutes to develop flavor.

2. Cook the Sausage & Potatoes

1. Add andouille sausage and baby potatoes to the pot.
2. Boil for 15–20 minutes, or until the potatoes are almost fork-tender.

3. Add the Seafood & Corn

1. Gently add crab legs, shrimp, and corn to the pot, ensuring everything is submerged.
2. Boil for 5–7 minutes, until shrimp turn pink and everything is heated through.
3. Optional: Boil eggs separately if adding, then set aside.

4. Make the Garlic Butter Sauce

1. In a small saucepan over medium heat, melt the butter.
2. Stir in garlic, lemon juice, Old Bay, parsley, Cajun seasoning, smoked paprika, and hot sauce.
3. Simmer 5–7 minutes, stirring often, until the sauce is fragrant and well combined.

5. Assemble & Toss in Sauce

1. Line a large baking sheet with foil, parchment, or even newspaper for easy cleanup.
2. Use a slotted spoon or spider strainer to transfer the seafood, sausage, corn, and potatoes to the tray.
3. Discard onions and lemons from the boil.
4. Pour the garlic butter sauce all over the seafood and toss to coat every piece.

6. Serve & Enjoy

• Serve family-style straight from the tray for an authentic seafood boil experience, or divide onto plates.
• Garnish with lemon wedges and extra hot sauce.
• Get ready to get messy — and have fun!

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Tips for the Best Cajun Seafood Boil

• Beer adds flavor to the boil, but you can replace it with water if preferred.
• Don’t overcook the shrimp — they cook fast and become rubbery if left too long.
• Add broth to thin the sauce if you prefer a looser coating for the boil.