Cajun Seafood Boil with Garlic Butter Sauce

Introduction

This Cajun Seafood Boil is a bold, flavorful feast packed with shrimp, crab legs, corn, potatoes, and smoked sausage—all drenched in a rich garlic butter Cajun sauce. It’s surprisingly easy, fast, and perfect for parties or weekend dinners. Ready in under an hour, this recipe brings Louisiana vibes straight to your table!

Ingredients

Seafood Boil

• 500 g shrimp, shell-on
• 500 g crab legs or claws
• 300 g mussels or clams (optional)
• 2 corn on the cob, cut into thirds
• 300 g baby potatoes
• 200 g smoked sausage, sliced
• 1 lemon, halved
• 2 bay leaves
• 1 tbsp salt

Cajun Garlic Butter Sauce

Salt to taste

150 g (10 tbsp) unsalted butter

6 garlic cloves, minced

1 tbsp Cajun seasoning

1 tsp smoked paprika

½ tsp onion powder

½ tsp black pepper

½ tsp chili flakes (optional for heat)

1 tbsp lemon juice

1 tbsp fresh parsley, chopped

Instructions

1. Boil the vegetables & sausage
   Fill a large pot with water. Add potatoes, corn, bay leaves, salt, and sliced sausage. Boil for 12–15 minutes until the potatoes are nearly tender.
2. Add the seafood
   Add shrimp, crab legs, and mussels. Cook for 3–5 minutes or until the shrimp turn pink and the mussels open.
3. Make the Cajun garlic butter sauce
   In a saucepan, melt the butter. Add garlic and sauté until fragrant. Mix in Cajun seasoning, paprika, onion powder, chili flakes, lemon juice, and parsley.
4. Combine everything
   Drain the seafood boil. Pour the hot garlic butter sauce all over and toss well to coat.
5. Serve
   Serve on a platter or over baking paper on the table. Add lemon wedges and extra Cajun seasoning.

Storage Tips

• Keep leftovers in an airtight container for up to 2 days.
• Reheat in a pan with a little extra butter to keep everything juicy.

Serving Suggestions

• Serve with crusty bread or steamed white rice.
• Add boiled eggs for a richer, more indulgent boil.
• Drizzle extra garlic butter on top for maximum flavor.