Description
A vibrant and flavorful Cajun Seafood Boil featuring jumbo shrimp, snow crab clusters, andouille sausage, potatoes, corn, and hard-boiled eggs all simmered in a spicy seasoned broth and drizzled with a rich garlic butter sauce. Perfect for summer gatherings and seafood lovers seeking a festive and hearty meal.
Ingredients
Scale
Seafood and Meat
- 1 pound Jumbo Shrimp (fresh or pre-cooked)
- 1 pound Snow Crab Clusters (can substitute with king or Dungeness crab)
- 1 pound Andouille Sausage (can be replaced with kielbasa or omitted)
Vegetables and Eggs
- 2 cups Potatoes (new potatoes or Yukon golds, chopped)
- 2 ears Corn on the Cob (freshly cut or frozen)
- 4 large Eggs (hard-boiled)
Liquids and Seasonings
- 1 cup Beer (optional for broth flavor)
- 8 cups Water (adjust based on ingredients)
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Old Bay Spices
- 1 cup Garlic Butter Sauce (made with unsalted butter and fresh garlic)
Instructions
- Prepare the seasoned broth: In a large pot, combine 8 cups of water, 1 cup beer if using, 2 tablespoons of Cajun seasoning, and 2 tablespoons of Old Bay spices. Bring this mixture to a boil over medium-high heat and allow it to boil for about 5 minutes to infuse flavors.
- Cook potatoes and sausage: Add the chopped potatoes and sliced andouille sausage to the boiling broth. Let them cook for 10 to 15 minutes until the potatoes are fork-tender but not mushy.
- Add corn to the pot: Place the fresh or frozen corn on the cob into the pot and boil for an additional 5 minutes to cook through.
- Cook the seafood: Add the jumbo shrimp and snow crab clusters to the boiling pot. Boil for approximately 5 minutes until the shrimp turns pink and the crab is heated through.
- Hard-boil the eggs: In a separate small saucepan, place the eggs and cover with water. Bring to a boil and cook for 10 minutes. Then transfer to cold water, peel when cool, and set aside.
- Prepare garlic butter sauce: In a skillet, melt unsalted butter over medium heat. Add minced fresh garlic and sauté for 2 to 3 minutes until fragrant but not browned. Stir in a pinch of Cajun spices to enhance the flavor of the sauce.
- Assemble and serve: Drain all the ingredients from the pot. Transfer the seafood, sausage, potatoes, corn, and eggs onto a large serving platter. Pour the warm garlic butter sauce evenly over everything and serve immediately for a delicious summer seafood feast.
Notes
- The beer in the broth is optional but adds a nice depth of flavor; you can substitute with additional water if preferred.
- Adjust the amount of Cajun seasoning to your spice tolerance—start with less if you prefer a milder boil.
- For a lower fat version, you can reduce the butter in the garlic butter sauce or omit the sausage altogether.
- Use fresh seafood where possible for the best flavor and texture, but frozen is acceptable and convenient.
- Make sure to cool and peel hard-boiled eggs before serving for ease of eating.
