This Cajun seafood boil consists of crawfish, Gulf shrimp, corn on the cob, smoked sausage, and potatoes, among other ingredients. This dish is perfectly ideal for entertaining guests. With the wonderful Cajun crawfish boil, you can certainly fill your home and dreams with its aroma.
You haven’t tasted anything like this garlic butter Cajun seafood boil until you try this dish. To prepare this dish, a standard Cajun seasoning blend is combined with a seafood boil sauce that is rich, spicy, and buttery.
Let’s jump right into the Very Special Cajun Seafood Boil Recipe.
Cajun Seafood Boil Recipe
A mouthwatering combination of crabs, shrimp, mussels, and squid rings, as well as sweet corn and young potatoes, seasoned with Cajun spices! It is the quintessential summer dish, packed with rich and colorful ingredients. It is also simple to make.
Let’s know the whole Cajun Seafood Boil Recipe so that you can enjoy it too!
- Preparation – 20 Mins
- Cook: 20 mins
- Total: 40 mins
For Cajun Seafood Boil
- 4 ears sweet corn, quartered
- 14 oz smoked sausage, sliced
- 24 oz crawfish
- 24 oz gulf shrimp
- 1 tablespoon butter
- 1 large yellow onion, chopped
- 2 tablespoon Cajun seasoning
- 4 whole bay leaves
- 2 tablespoons old bay seasoning
- 8 cloves garlic, smashed
- 1 large lemon
- 1 ½ lb Yukon Gold potatoes
- 1 teaspoon each, salt & pepper
- 16 cups water
Garlic Butter Sauce
- ½ cup butter
- 1 tablespoon garlic, minced
- ½ large lemon, juice, and zest
- ½ large yellow onion, diced
- 1 tablespoon Cajun seasoning
Cajun Seafood Boil:
- Warm the butter in a large stockpot over medium heat until melted. Add chopped onion and cook for two to three minutes or until it begins to become translucent.
- Combine the garlic, old bay seasoning, bay leaves, lemon juice, Cajun seasoning, salt, pepper, and water in a mixing bowl. Stir everything together & bring to a boil over medium-high heat.
- When the water is still boiling, add the potatoes (leave whole if small, half or quarter for evenly sized potatoes) and cook for about 10 minutes or until soft. *Reduce heat as needed to avoid boiling over.
- Cook for 5 minutes more after adding the corn and smoked sausage. Then add the crawfish and shrimp, cover, and remove from the heat. Allow the saucepan to sit for 5 minutes while you prepare the garlic butter sauce.
Garlic Butter Sauce:
- Melt the butter in a pan over medium heat. Sauté the diced onion for 2-3 minutes, then add the garlic & cook for an additional one minute.
- Stir in the Cajun seasoning, lemon juice, and zest until well combined. Serve the lemony garlic butter sauce on the side, or mix the drained seafood with boiling it.
How to Store Leftover Cajun Seafood Boil:
Storing: You can eat this dish up to four days after cooking it if you store the leftovers in an airtight container or a plastic bag in which the air has been pressed out.
Freezing: If you use fresh gulf shrimp, you may freeze the leftovers. You should never, ever refreeze shrimp. So, if you had to thaw your shrimp before adding them to the boil, keep any surplus food in the fridge.
When freezing leftovers, place them in a freezer bag & remove as much air out of it as possible. It is good for up to three months.
Tips For Cajun Seafood Boil:
- The garlic butter sauce can be made spicier by adding extra Cajun flavor, cayenne pepper, or red pepper flakes.
- The garlic butter sauce can also be served as a dipping sauce on the side. The addition of toasted bread makes it even better.
- The seafood should be boiled in a large pot. You can boil and cook the fish in batches if you don’t have a deep and wide pot.
- Put the fish and sauce in a plastic bag and shake it up.
- Increase the protein content by including shellfish, crustaceans, or hefty fish like swordfish.
- Prepare your seafood ahead of time, and have it thawed and ready to cook before you start boiling the seafood broth.
What to Serve With Cajun Seafood Boil Recipe?
This dish is actually complete on its own, but here are some suggestions for additional side dishes:
- French bread
- Garlic bread
- Baked sweet potato cubes
- Roasted vegetable trio – beets, parsnips, and carrots
- grilled corn on the cob
We hope you like the recipe. Let us know your thoughts & suggestions in the comments below!
Thank you for reading!