I still remember the first time I dumped a steaming pile of shrimp, crab, corn and potatoes onto a newspaper-covered table — the room smelled like garlic, lemon and that heady Cajun spice that gets everyone talking. This Cajun Seafood Boil with Garlic Butter Sauce is exactly that kind of party food: casual, loud, and impossibly satisfying. If you like buttery, garlicky sauces with bold spice, this recipe tastes like summer nights and backyard gatherings. For another weeknight garlic-butter favorite that travels well to the table, try my take on garlic butter chicken for a lighter pairing.
Why you’ll love this dish
This boil checks a lot of boxes: it’s communal, adaptable, and uses mostly simple ingredients. You get smoky andouille, sweet corn, tender potatoes, and plump shrimp all in one pot, finished with a rich garlic butter that turns everything into finger-licking goodness. Make it for a casual dinner, game day, summer barbecue, or whenever you want an impressive, low-fuss meal that feeds a crowd.
"The garlic butter takes an already classic seafood boil to the next level — bright, buttery, and addictive." — Home cook review
What makes it especially convenient is that much of the work is one-pot. You can prepare the garlic butter while the seafood finishes cooking, and the clean-up is mostly one large sheet pan (or newspaper) and a few dishes. It’s also easy to scale up or down depending on guests.
How this recipe comes together
Before you grab a pot, here’s a quick overview so you know what to expect:
- Bring a large pot of seasoned water (beer optional) to a rolling boil with aromatics.
- Simmer to infuse flavor, then add andouille and potatoes to cook until tender.
- Nestle in corn, crab and shrimp; cook until shrimp just turn pink.
- Make a quick garlic butter sauce on the stovetop while the seafood finishes.
- Drain and spread everything on a lined baking sheet. Pour the garlic butter over and toss to coat.
- Serve immediately with lemon wedges and extra sauce for dipping.
This timeline helps you coordinate the pot work and the sauce so nothing overcooks.
What you’ll need
- 3 quarts water
- 1 (12-ounce) can beer — optional but highly recommended (adds depth)
- 3 tablespoons Creole Cajun Seasoning — homemade or store-bought
- 1 tablespoon Old Bay seasoning (plus 1 tbsp for the butter sauce)
- Hot sauce, to taste (for the boil and for the butter)
- 1 medium yellow onion, sliced into half-moons
- 1 large lemon, cut into wedges, plus more for serving
- 12 ounces andouille sausage, sliced into rounds
- 1 lb baby potatoes (red or gold, or a mix)
- 1 lb pre-cooked snow crab leg clusters, fresh or frozen
- 1 – 1½ lbs jumbo shrimp, deveined, shell-on or peeled
- 4–6 ears sweet corn on the cob (mini cobs work great)
- 4–6 hard boiled eggs — optional, for a classic boil touch
- 1 cup (2 sticks) unsalted butter (for garlic butter sauce)
- 10 cloves garlic, finely minced or pressed
- 2 tablespoons fresh lemon juice
- 1 tablespoon Old Bay seasoning (for the sauce)
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Creole Cajun Seasoning (for the sauce)
- 1 teaspoon smoked paprika
- Hot sauce, to taste (for the sauce)
Notes/substitutions:
- Swap andouille for smoked kielbasa if needed.
- Use firm new potatoes or baby Yukon golds for even cooking.
- If you prefer less spice, cut the Creole/Cajun seasoning in half and add hot sauce at the table.
- Frozen crab and shrimp are fine; thaw before cooking for even heat.
Step-by-step instructions
- Prepare: Line an extra-large baking sheet with foil, parchment, or newspaper. Have a spider strainer or slotted spoon ready.
- Start the boil: In a 10-quart (or larger) stockpot or Dutch oven over medium-high heat, combine 3 quarts water and the beer if using. Bring to a boil.
- Season the pot: Add 3 tablespoons Creole Cajun seasoning, 1 tablespoon Old Bay, and a few dashes of hot sauce to taste. Stir in the sliced onion and lemon wedges. Let the mixture boil, uncovered, for 15 minutes to infuse flavor.
- Add sausage and potatoes: Carefully add the andouille rounds and baby potatoes. Stir to combine and continue cooking 15–20 minutes, until potatoes are just fork-tender.
- Add seafood and corn: Gently nestle the snow crab clusters, shrimp, and corn into the pot. Push items under the liquid so they’re submerged. Stir gently and cook 5–7 more minutes, until shrimp are pink and opaque (do not overcook).
- Make garlic butter: While seafood finishes, melt 1 cup butter in a small saucepan over medium heat. Add minced garlic and sauté briefly until fragrant, about 1 minute. Stir in 2 tablespoons lemon juice, 1 tablespoon Old Bay, 1 tablespoon parsley, 1 teaspoon Creole Cajun seasoning, 1 teaspoon smoked paprika, and hot sauce to taste. Simmer, stirring, for 5–7 minutes until well combined. Remove from heat.
- Drain and arrange: Use a spider strainer to lift everything from the pot. Transfer contents to the lined baking sheet. Discard the onion and lemon bits from the pot. Add hard boiled eggs on the sheet if using.
- Sauce and toss: If you want a thinner sauce, whisk in a few tablespoons of the cooking broth to the butter. Pour the garlic butter over the seafood boil. Wearing disposable gloves (optional), toss everything so the sauce coats every piece.
- Serve: Present the sheet pan at the table and let everyone dig in, or transfer to individual plates. Serve with extra lemon wedges and any remaining sauce for dipping.
Short, direct action verbs and clear timing make this easy to follow even when you’re juggling pots.
Best ways to enjoy it
Serve the boil family-style on the baking sheet with newspaper underneath for that authentic messy experience. Pair it with:
- Crusty bread or garlic baguette to soak up buttery sauce.
- A crisp green salad or coleslaw to cut the richness.
- Cold beer, iced tea, or a bright white wine like Sauvignon Blanc.
For a heartier pairing, the buttery flavors play nicely alongside a creamy pasta; try serving with a small side of creamy garlic tortellini like my creamy garlic steak tortellini for a decadent spread.
Garnish with extra parsley, lemon wedges, and a few extra dashes of hot sauce at the table.
Storage and reheating tips
- Refrigerate leftovers: Place cooled leftovers in an airtight container within two hours of cooking. Use within 2–3 days.
- Reheat gently: Reheat in a shallow pan over low heat with a splash of water or broth to prevent drying. Alternatively, cover and reheat in a 325°F oven until warmed through (about 10–15 minutes). Reheat portions of garlic butter sauce separately, stirring occasionally.
- Freezing: You can freeze plain cooked potatoes and sausage for up to 2 months, but frozen seafood textures suffer. If you plan to freeze, remove crab and shrimp before freezing the rest, then add fresh seafood when thawed and reheating.
- Food safety: Do not refreeze seafood that has been thawed and cooked more than once. Always reheat to at least 165°F when reheating.
Pro chef tips
- Use a heavy-bottomed pot: A large, sturdy stockpot or Dutch oven holds heat well and prevents boil-overs.
- Timing is everything: Add ingredients by cook-time — potatoes first, then sausage, then seafood — to avoid overcooking delicate shrimp and crab.
- Keep shells on for flavor: Cooking shrimp with shells on delivers more flavor. Peel at the table for maximum succulence.
- Reserve some broth: Save a cup of the seasoned cooking liquid to thin the garlic butter, or use it later as a base for a seafood chowder.
- Test shrimp early: Shrimp go from perfect to rubbery quickly. Remove them as soon as they’re pink and firm.
Creative twists
- Spicy citrus kick: Add orange or lime wedges to the boil and increase hot sauce for a bright heat.
- Tex-Mex boil: Swap Creole seasoning for a chili-lime rub and add corn on the cob coated in chili powder and cotija.
- Low-sodium option: Reduce purchased seasoning amounts and boost fresh garlic, herbs, and lemon for flavor without so much salt.
- Vegetarian version: Skip seafood and sausage; boil potatoes, corn, artichokes, mushrooms, and smoked tofu, then toss with the garlic butter.
- Asian-inspired: Finish with a drizzle of sesame oil, chopped scallions, and a squeeze of lime for an umami twist.
FAQ – Your questions answered
Q: Can I use frozen seafood?
A: Yes. Thaw shrimp and crab overnight in the fridge before cooking for even results. If frozen, check internal temperature and extend cook time only slightly — avoid overcooking.
Q: How spicy will this be? Can I adjust?
A: Spice depends on your Creole seasoning and added hot sauce. To tone it down, reduce the Creole mix by half and let guests add hot sauce at the table.
Q: Can I make this ahead?
A: You can prep potatoes, hard-boil eggs, and slice sausage ahead. Cook seafood right before serving; it’s best fresh. Make the garlic butter in advance and rewarm gently.
Q: Is beer required?
A: No. Beer adds depth and a subtle malt note. Substitute an equal amount of low-sodium broth or water if you prefer not to use alcohol.
Q: How do I know when shrimp is done?
A: Shrimp are done when they turn opaque and pink with a slight curl. Overcooked shrimp become rubbery — err on the side of short cook time.
Q: Can I double the recipe?
A: Yes. Use a larger pot and increase seasoning proportionally. Cook in batches if your pot or burner can’t comfortably hold everything submerged.
Q: Is the garlic butter safe to store?
A: Store butter sauce in an airtight container in the fridge for up to 3 days. Reheat gently; do not leave butter-based sauces at room temperature for more than two hours.
Final thoughts
This Cajun Seafood Boil with Garlic Butter Sauce is an easy way to make a memorable meal without fuss — flavorful, social, and infinitely tweakable. Try it, make it your own, and leave a comment with your favorite twist.
Cajun Seafood Boil with Garlic Butter Sauce
Ingredients
Method
- Line an extra-large baking sheet with foil, parchment, or newspaper. Have a spider strainer or slotted spoon ready.
- In a 10-quart (or larger) stockpot over medium-high heat, combine 3 quarts water and beer if using. Bring to a boil.
- Add 3 tablespoons Creole Cajun seasoning, 1 tablespoon Old Bay, and a few dashes of hot sauce to taste. Stir in the sliced onion and lemon wedges. Let the mixture boil, uncovered, for 15 minutes to infuse flavor.
- Carefully add the andouille rounds and baby potatoes. Stir to combine and continue cooking for 15-20 minutes, until potatoes are just fork-tender.
- Gently nestle the snow crab clusters, shrimp, and corn into the pot. Push items under the liquid so they’re submerged. Stir gently and cook for an additional 5-7 minutes, until shrimp are pink and opaque.
- While seafood finishes, melt 1 cup butter in a small saucepan over medium heat. Add minced garlic and sauté briefly until fragrant, about 1 minute.
- Stir in 2 tablespoons lemon juice, 1 tablespoon Old Bay, 1 tablespoon parsley, 1 teaspoon Creole Cajun seasoning, 1 teaspoon smoked paprika, and hot sauce to taste. Simmer for 5-7 minutes until well combined. Remove from heat.
- Use a spider strainer to lift everything from the pot. Transfer contents to the lined baking sheet. Discard the onion and lemon bits from the pot. Add hard boiled eggs on the sheet if using.
- Pour the garlic butter over the seafood boil. Wearing disposable gloves (optional), toss everything so the sauce coats every piece.
- Present the sheet pan at the table and let everyone dig in, or transfer to individual plates. Serve with extra lemon wedges and any remaining sauce for dipping.