There’s nothing quite like the fragrant steam rising off a bubbling pot of Cajun Seafood Boil with Garlic Butter Sauce, bright with golden kernels and rosy shrimp glistening under a glossy garlic butter drizzle. I’ve tinkered with this recipe over half a dozen weekends—each time savoring that gentle sizzling when the butter meets garlic, and noting how a quick soak of potatoes overnight speeds prep. Let’s dive into this hands-on feast.
Why You’ll Love Cajun Seafood Boil with Garlic Butter Sauce
- Vibrant aroma of toasted spices and fresh garlic filling your kitchen
- Silky-smooth butter sauce clings to tender shrimp and sweet corn
- One-pot gathering that turns dinner into an event
- Rooted in coastal traditions—celebrating the bold flavors of Louisiana
A Little Background
On my first trial, I learned that adding halved garlic heads and lemon rinds to the boil infuses a subtle brightness. This micro-story began last summer, when I chased that nutty toasted scent along Gulf Coast shrimp shacks, then brought those memories home to my stove.
Key Ingredients for Cajun Seafood Boil with Garlic Butter Sauce
- Large shrimp (1½ lb): juicy texture—swap for lobster tails if you like
- Baby potatoes (2 lb): soak overnight to halve cook time
- Andouille sausage (1 lb): adds smoky warmth—keep slices uniform
- Fresh corn (4 ears): bright sweetness—cut into 2″ pieces
- Old Bay & Cajun seasoning (½ cup): core flavor—adjust heat with cayenne
- Unsalted butter (1 cup): base for glossy sauce—use European style for richer taste
How to Make Cajun Seafood Boil with Garlic Butter Sauce
- Fill a 12-qt pot with 4 quarts water, ½ cup Old Bay, 2 halved lemons and 1 halved garlic head. Bring to rolling boil (~10 min) until fragrant steam rises.
- Add potatoes; simmer 12–15 min until tender with slight bite, stirring occasionally so they cook evenly and develop golden edges.
- Stir in sausage and corn; cook 5–7 min until corn is bright yellow and sausage edges release gentle sizzling.
- Drop in shrimp; cook 3–4 min until shells turn rosy pink. Drain everything in a colander over the sink.
Pro Tips & Troubleshooting
- I discovered letting the boil settle for 30 sec before adding corn keeps kernels crisp, not mushy.
- If potatoes crack apart, lower heat slightly or shorten cook by 2 min to prevent waterlogging.
- For a citrus twist, stir in zest of one lemon into the butter sauce just before serving.
- Doubling? Use two pots to maintain a rapid return to boil—don’t crowd ingredients.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge up to 2 days—during testing I noted they stayed plump and seasoned. Reheat gently over low heat to preserve that silky sauce. Freeze components separately for up to 1 month, thaw overnight in the fridge.
Serving Suggestions
Spread newspaper on the table, pile the boil high, and pass bowls of lemon wedges, extra garlic butter, and crusty bread. A crisp green salad or buttery dinner rolls round out the feast.
Frequently Asked Questions
- What is the best seafood to use in a Cajun seafood boil? Shrimp and crab are classic, but adding lobster tails or clams works beautifully.
- How long does it take to cook shrimp in a seafood boil? Just 3–4 minutes once the water returns to a boil—watch for shells turning pink.
- Can I make the garlic butter sauce ahead of time? Yes. Melt and combine butter, garlic, and seasoning; store in fridge up to 3 days. Rewarm gently.
- How do I adjust the spice level? Reduce Cajun seasoning by half or skip added cayenne; for more heat, sprinkle in red pepper flakes.
- What sides go well with a seafood boil? Cornbread, coleslaw, potato salad or a simple green salad balance out rich flavors.
- How do I reheat leftover seafood boil? Steam gently over low heat in a skillet with a splash of water until warmed through.
Final Thoughts
I always circle back to the gougere-warm garlic butter pooling around tender shrimp—my favorite way to enjoy this Cajun Seafood Boil with Garlic Butter Sauce. Give it a whirl, share your spice tweaks, and let’s keep the feast going!
More Recipes You’ll Love
- Seafood Pasta with Shrimp & Crab – shares seafood and garlic butter flavors
- Garlic Shrimp Gratin – oven-baked garlic butter shrimp for an easy appetizer
- Gumbo Recipe – another Cajun classic to round out your Southern feast
- Crab & Shrimp Stuffed Salmon – decadent seafood twist perfect for special occasions
Cajun Seafood Boil with Garlic Butter Sauce
Ingredients
For the Boil
- 4 quart water
- 0.5 cup Cajun seasoning
- 2 pound red potatoes halved
- 4 ear corn halved
- 1 pound andouille sausage sliced
- 2 pound shrimp shells on
- 1 lemon quartered
- 1 garlic head halved
For the Garlic Butter Sauce
- 0.5 cup unsalted butter
- 4 clove garlic minced
- 1 lemon juiced
- 2 tablespoon parsley chopped
Instructions
For the Boil
- In a large pot, bring water, Cajun seasoning, lemon, and garlic head to a rolling boil, about 10 minutes.
- Add potatoes and cook 12–15 minutes until they are tender with slight bite.
- Stir in sausage and corn; cook 5–7 minutes more until corn is bright yellow.
- Add shrimp and cook 3–4 minutes until shells turn pink; drain the pot.
For the Garlic Butter Sauce
- Meanwhile, melt butter in a saucepan over medium heat.
- Stir in minced garlic and cook 1–2 minutes until fragrant, then add lemon juice and parsley.
- Serve shrimp, potatoes, sausage, and corn drizzled with garlic butter sauce.