Name: Cajun Seafood Boil Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 2 12 oz Beer (use your favorite beer); 8 qts Water (pot should be about 2/3 the way full, add more water if needed); 5 Bay leaves; 1 cup Old Bay Seasoning; 2 tbsp Smoked paprika; 2 tbsp Cayenne pepper (adjust to taste); 1 tbsp Black pepper; 2 tbsp Dried thyme; 2 Lemons (sliced); 10 Garlic cloves (peeled and smashed); 2 Large onions (peeled and sliced); 2 tbsp Salt; 3 lbs Red potatoes (halved); 6 ears Corn (peeled and cut into thirds); 1 lb Andouille sausage; 2 lbs Snow crab clusters/legs; 1 lb Lobster tails; 1 lb Mussels (optional); 1 lb Clams (optional); 2 lbs Jumbo shrimp; 2 cups Butter (4 sticks); 8 Garlic cloves (finely diced); 1/4 cup Cajun seasoning; 2 tbsp Old Bay seasoning; 1 tbsp Red Pepper Flakes (optional); 1 tbsp Onion powder; 1/2 tbsp Brown sugar; Salt (to taste, approximately 1 tsp); 2 cups Reserved broth (from the boil); Fresh parsley (for garnish)

Ingredients

2 (12 oz) Beer (use your favorite beer)

8 qts Water (pot should be about 2/3 the way full, add more water if needed)

5 Bay leaves

1 cup Old Bay Seasoning

2 tbsp Smoked paprika

2 tbsp Cayenne pepper (less or more as desired)

1 tbsp Black pepper

2 tbsp Dried thyme

2 Lemons (sliced)

10 Garlic cloves (peeled and smashed)

2 Large onions (peeled and sliced)

2 tbsp Salt

3 lbs Red potatoes (halved)

6 ears Corn (peeled and cut into thirds)

1 lb Andouille sausage

2 lbs Snow crab clusters/legs

1 lb Lobster tails

1 lb Mussels (optional)

1 lb Clams (optional)

2 lbs Jumbo shrimp

2 cups Butter (4 sticks)

8 Garlic cloves (diced finely)

1/4 cup Cajun seasoning

2 tbsp Old Bay seasoning

1 tbsp Red Pepper Flakes (optional)

1 tbsp Onion powder

1/2 tbsp Brown sugar

Salt (to taste, about 1 tsp)

2 cups Reserved broth (from above)

Fresh parsley (for garnish)

1/2 cup Hot sauce (for serving)

Instructions

Step 1: In a large stock pot, combine beer and water. Bring to a boil, then add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, dried thyme, sliced lemons, smashed garlic cloves, sliced onions, and salt. Stir and boil for 5 minutes to let the flavors meld.

Step 2: Add the halved red potatoes and corn pieces to the pot. Cook until the potatoes are tender but not mushy, about 15 minutes. Then add the andouille sausage and cook for another 5 minutes.

Step 3: Add the snow crab legs and cook for 3 minutes. Next, add lobster tails, mussels, and clams. Cover the pot and boil for 5 minutes until shellfish open. Finally, add the jumbo shrimp and cook for 3–4 minutes more, until shrimp turn pink. Stir gently, reserve 2 cups of the broth, then drain everything.

Step 4: Use a strainer or spider to transfer the seafood boil to a large serving tray or spread over newspaper for a casual presentation.

Step 5: For the garlic butter sauce, melt butter in a saucepan over medium-low heat. Add diced garlic and cook until fragrant, about 3 minutes. Stir in Cajun seasoning, Old Bay seasoning, red pepper flakes, onion powder, brown sugar, and salt. Pour 1 cup of reserved broth and let simmer on low for 3–5 minutes until the sauce thickens (add more broth if you prefer a thinner sauce). Remove from heat and stir in fresh parsley.

Step 6: Pour about three-quarters of the garlic butter sauce over the seafood and toss gently to coat. Use the remaining sauce as a dip. Serve with hot sauce on the side if desired.

Tips & Variations

Adjust the cayenne and red pepper flakes to control the heat level to your preference.

For an extra smoky flavor, try adding smoked sausage instead of or along with andouille.

Swap out seafood based on freshness or availability—clams and mussels are optional but add wonderful briny notes.

Serve with crusty bread to soak up the delicious garlic butter sauce.

FAQs

Can I make this seafood boil ahead of time?

You can prepare the broth and chop ingredients in advance, but it’s best to cook the seafood fresh right before serving to maintain texture and flavor.