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Homemade Cajun Seafood Boil Recipe with Spicy Garlic Butter Recipe

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4.2 from 88 reviews

This Homemade Cajun Seafood Boil is a flavorful and spicy celebration of fresh seafood, potatoes, corn, and andouille sausage simmered in a robust homemade seasoning blend. Finished with a zesty and garlicky Cajun butter sauce, this dish is perfect for gatherings and offers a delightful balance of heat, smokiness, and savory depth.

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

Ingredients

Seasoning 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 Ingredients

  • 20 quarts water (or enough to fill your pot a little over halfway)
  • 6.5 tablespoons kosher salt (to taste, adjust depending on seasoning salt content)
  • 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
  • 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)

Garlic Butter Sauce

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

For Serving

  • Lemons (wedges)
  • Fresh parsley (chopped)

Instructions

  1. Make the seasoning blend: In a bowl, thoroughly combine Old Bay, smoked paprika, Cajun seasoning, onion powder, garlic powder, cayenne, red pepper flakes, dried thyme, black pepper, ground mustard, celery seed, and ground coriander. Mix well and set aside, 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 to a rolling boil over high heat; this may take 60-90 minutes depending on your stove and pot size. If necessary, use two pots.
  3. Add initial boiling ingredients: Once boiling, add kosher salt, bay leaves, quartered onions, Louisiana hot sauce, smashed garlic cloves, lemon rounds, and 2 3/4 cups of the seasoning blend. Stir to combine.
  4. Cook the potatoes: Add the red potatoes to the boiling liquid, cooking for about 12 minutes until they are mostly tender but still firm enough to finish cooking with the seafood.
  5. Add seafood and sausage: Add shrimp, mussels, snow crab clusters, and andouille sausage pieces to the pot. Cover and maintain a gentle boil for approximately 10 minutes.
  6. Add corn: After the seafood and sausage have cooked, add the sweet corn pieces to the pot and continue to gently boil for 5 more minutes.
  7. Make the Cajun garlic butter sauce: While the boil cooks, melt the unsalted butter in a large saucepan over low heat. Add minced garlic and cook gently, stirring frequently to infuse flavor without browning. Gradually stir in the reserved seasoning blend to taste, then add lemon zest and juice. Thin the sauce with 2 to 3 cups of the hot broth from the boil, adjusting seasoning as desired.
  8. Serve the seafood boil: Remove all the ingredients from the pot and spread them out over a newspaper-lined large baking sheet. Drizzle generously with the garlic butter sauce, garnish with freshly chopped parsley and lemon wedges. Serve with extra sauce on the side, ideal alongside a cold beer and extra hot sauce.
  9. Store leftovers: Wrap any remaining seafood and vegetables tightly in foil or plastic wrap, or store in an airtight container in the refrigerator for 1-2 days. Reheat by placing in a 350°F oven for 15-20 minutes, or steam on the stovetop until heated through. Avoid freezing leftovers to maintain texture and flavor.

Notes

  • Begin boiling the water early as it can take up to 90 minutes for a large pot to reach a rolling boil.
  • Adjust the salt content depending on how salty your seasoning blends are.
  • Reserve some seasoning blend specifically for the garlic butter sauce for balanced flavor.
  • Cooking seafood gently helps prevent tough shrimp or overcooked mussels.
  • Use fresh lemon zest and juice for a bright finishing flavor in the sauce.
  • Serve on newspapers for a traditional, casual seafood boil presentation but be sure to line with parchment for easier cleanup.
  • Do not freeze leftovers; the texture of seafood and vegetables will degrade.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Dish
  • Method: Boiling
  • Cuisine: Cajun

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