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Homemade Cajun Seafood Boil Recipe with Spicy Garlic Butter Recipe

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4.2 from 14 reviews

This Homemade Cajun Seafood Boil is a vibrant and flavorful feast combining succulent shrimp, mussels, snow crab clusters, and andouille sausage simmered in a robust blend of Cajun spices. Served with tender red potatoes and sweet corn, it's complemented perfectly by a spicy garlic butter sauce infused with fresh lemon zest and juice for a zesty finish. Ideal for gatherings, this recipe delivers a classic Southern seafood boil experience right at home.

  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings

Ingredients

Spice Blend

  • 1 cup Old Bay seasoning
  • 1/2 cup smoked paprika
  • 6 tablespoons Cajun seasoning
  • 4 tablespoons onion powder
  • 4 tablespoons garlic powder
  • 3 tablespoons cayenne pepper
  • 3 tablespoons red pepper flakes
  • 3 tablespoons dried thyme
  • 3 tablespoons coarse ground black pepper
  • 2 tablespoons ground mustard
  • 2 tablespoons celery seed
  • 1 tablespoon ground coriander

Boil Liquids & Aromatics

  • 20 quarts water (or enough water to fill pot halfway)
  • 6.5 tablespoons kosher salt (adjust to taste)
  • 12 cloves garlic (smashed)
  • 3 medium onions (quartered)
  • 3 whole lemons (cut into rounds)
  • 1/4 cup Louisiana-style hot sauce
  • 6 whole bay leaves

Main Ingredients

  • 3 pounds red potatoes
  • 3 pounds whole shrimp
  • 3 pounds mussels
  • 2 pounds snow crab clusters
  • 2 pounds andouille sausage (cut into 3-inch pieces)
  • 6 ears sweet corn (halved or cut into thirds)

Cajun Garlic Butter Sauce

  • 2 cups unsalted butter (4 sticks, 1 pound)
  • 10 cloves garlic (minced)
  • 1 medium lemon (juice and zest)
  • 1 teaspoon kosher salt (adjust to taste)
  • 2-3 cups liquid from the boil (to thin the sauce as needed)
  • Remaining seasoning spice blend (about 11 tablespoons, to taste)

For Serving

  • Lemon wedges
  • Fresh parsley (chopped)

Instructions

  1. Make the seasoning blend: In a large bowl, combine Old Bay seasoning, smoked paprika, Cajun seasoning, onion powder, garlic powder, cayenne pepper, red pepper flakes, dried thyme, black pepper, ground mustard, celery seed, and ground coriander. Mix thoroughly and set aside. Most of this mixture will be used to flavor the boil, reserving some for the garlic butter sauce.
  2. Start boiling the water: Fill your largest stockpot about halfway to two-thirds full with water. Bring it to a rolling boil over high heat. Given the large volume, this may take 60 to 90 minutes. If your pot isn’t large enough, divide the water between two pots.
  3. Add boil aromatics and seasoning: Once the water is boiling, add kosher salt, bay leaves, quartered onions, Louisiana-style hot sauce, smashed garlic cloves, lemon rounds, and approximately 2 and 3/4 cups of the prepared seasoning blend. Stir to combine and return to a boil.
  4. Cook the potatoes: Add the red potatoes to the boiling seasoned water. Boil for about 12 minutes until the potatoes are mostly tender but still firm to finish cooking with seafood later.
  5. Add seafood and sausage: Gently add the shrimp, mussels, snow crab clusters, and andouille sausage into the pot. Cover and continue boiling gently for 10 minutes, allowing the seafood to cook thoroughly and absorb the flavors.
  6. Add corn to the pot: After the 10-minute seafood boil, add the halved sweet corn to the pot and boil gently for an additional 5 minutes until corn is tender.
  7. Prepare the Cajun garlic butter sauce: While the boil is cooking, melt the unsalted butter in a large saucepan over low heat. Add the minced garlic and cook gently, stirring often to infuse the butter with garlic flavor. Stir in the remaining seasoning blend gradually to taste, then add lemon zest and lemon juice. Add 2 to 3 cups of the boil liquid to thin the sauce to your desired consistency. Adjust salt and seasoning to taste.
  8. Serve the boil: Remove all the cooked ingredients from the pot and spread them out on a newspaper-lined large baking sheet or serving platter. Drizzle with generous amounts of the Cajun garlic butter sauce, garnish with fresh parsley and lemon wedges. Serve the remaining garlic butter sauce on the side. Enjoy with cold beer and extra hot sauce if desired.
  9. Store leftovers properly: Wrap any leftovers tightly in foil or plastic wrap or place in an airtight container and refrigerate for 1 to 2 days. To reheat, warm in a 350°F oven for 15-20 minutes or steam gently on the stovetop or in a cast iron skillet with a bit of water.

Notes

  • Start early as bringing large volumes of water to boil may take up to 90 minutes.
  • Adjust salt quantities according to the saltiness of your seasoning mix to avoid over-salting.
  • If you do not have a sufficiently large pot, split the boil between two pots.
  • Reserve some spice blend for the garlic butter sauce to layer the flavors.
  • Serve on newspaper or butcher paper for an authentic seafood boil experience.
  • Use fresh seafood for best flavor and proper cooking times.
  • Leftovers reheat well but avoid overcooking seafood to prevent toughness.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Boiling
  • Cuisine: Cajun, Southern American

Find it online: https://recipesvibe.com/homemade-cajun-seafood-boil-recipe-with-spicy-garlic-butter-recipe/