Cajun Seafood Boil with Garlic Butter Sauce

There are few meals as fun, messy, and satisfying as a Cajun seafood boil. The first time I made this at home, I spread newspaper across the table, poured a mountain of shrimp, crab legs, sausage, and corn right down the middle, and watched everyone dig in with their bare hands. It wasn’t just dinner — it was a party.

This recipe is packed with flavor thanks to a seasoned broth, smoky sausage, tender potatoes, and plenty of garlic. And let’s be honest — that rich garlic butter sauce is what takes it from good to unforgettable.

Why This Seafood Boil Is A Favorite

Seafood boils are about more than just the food — they’re about gathering people together. I love serving this outdoors in the summer or for special family gatherings. It feels communal, casual, and celebratory all at once.

This recipe works because it layers flavors at every step. The broth is built with beer, lemon, garlic, onions, and Cajun seasoning. Potatoes and corn soak up that spiced liquid, sausage adds smokiness, and the seafood cooks just until tender and sweet. Everything gets tossed with garlicky butter and extra Cajun seasoning right before serving. Every bite has something different to offer.

Ingredients You’ll Need

For the broth:

• Beer + water – builds a flavorful base.

• Lemons – halved and tossed right in.

• Garlic & onions – the backbone of flavor.

• Bay leaves – subtle and herby.

• Cajun seasoning + Old Bay – for heat and depth.

For the boil:

• Red potatoes – hearty and soak up all that flavor.

• Andouille sausage – slightly spicy and smoky.

• Sweet corn – cut into pieces so it cooks evenly.

• Jumbo shrimp – the bigger, the better!

• Snow crab clusters – or king crab, or dungeness.

• Lobster tails – rich and meaty.

• Mussels & clams – optional, but I love the variety.

For the garlic butter sauce:

• Butter – the base of it all.

• Garlic – lots of it.

• Cajun seasoning + Old Bay – punchy and bold.

• Lemon juice – to balance the richness.

• Reserved broth – helps loosen the sauce.

• Sugar & red pepper flakes – just enough for balance and heat.

Step-By-Step: How To Make It

1. Make the broth – In a large stockpot, boil beer, water, lemon halves, garlic, onions, bay leaves, and seasonings. Let it simmer to develop flavor.

2. Cook potatoes and corn – Add them first since they take the longest. Cook until just tender.

3. Add sausage, then seafood – Start with crab legs, then lobster, mussels, clams, and finish with shrimp. This order keeps everything perfectly cooked.

4. Drain & save broth – Drain the pot but set aside a couple of cups of broth for the sauce.

5. Make the garlic butter sauce – Melt butter, sauté garlic, stir in seasonings, and whisk in broth until slightly thickened.

6. Toss & serve – Pour sauce over the seafood and vegetables, then dump everything onto a lined table or large tray. Garnish with parsley and lemon wedges.

My Personal Tips For Success

• Watch your shrimp – They cook in minutes. The moment they turn pink and curl into a “C” shape, they’re done.

• Use fresh whenever you can – Frozen works in a pinch, but fresh seafood really makes a difference.

• Get messy – This isn’t a knife-and-fork meal. Have plenty of napkins, and let everyone dig in with their hands.

• Keep it hot – Serve right away. Seafood is best enjoyed fresh from the pot.

• Don’t skip the sauce – I’ve made this without the garlic butter once, and it just wasn’t the same.

Serving Ideas

Seafood boils shine when you keep the sides simple. I love serving mine with:

• Buttermilk cornbread or hush puppies – for that classic Southern touch.

• Crusty bread or garlic bread – perfect for soaking up sauce.

• Cajun coleslaw or potato salad – cool, creamy sides that balance the richness.

• Cold white wine or sangria – keeps the party vibe going.

Variations To Try

• Spicy twist – Add more cayenne or sliced fresh chilies.

• Different seafood – Swap in scallops, crawfish, or even fish chunks.

• Herby finish – Stir fresh parsley, cilantro, or thyme into the garlic butter.

• Seafood boil in a bag – Use oven-safe roasting bags for individual portions.

Frequently Asked Questions

What seafood works best for a boil?
Shrimp, crab, and lobster are classics, but mussels, clams, and even scallops make great additions.

Do I have to use beer in the broth?
No. Beer adds depth, but you can replace it with more water or even chicken stock.

Can I make the garlic butter sauce ahead of time?
Yes, it can be made up to 2 days in advance and stored in the fridge. Just reheat gently before pouring over the seafood.

How do I store leftovers?
Keep them in an airtight container for up to 3 days. Reheat slowly in a pot with a splash of water. Avoid the microwave — it makes seafood rubbery.

Can I freeze leftovers?
The garlic butter sauce freezes beautifully, but I don’t recommend freezing cooked shellfish.

Continue to Content

Yield: 8

Cajun Seafood Boil with Garlic Butter Sauce

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There’s nothing more fun and festive than gathering around a big spread of Cajun seafood boil.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

For the boil:

• 2 bottles (12 oz each) beer
• 8 quarts water (about ⅔ of the pot)
• 5 bay leaves
• 1 cup Old Bay seasoning
• 2 tablespoons smoked paprika
• 2 tablespoons cayenne pepper (adjust to taste)
• 1 tablespoon black pepper
• 2 tablespoons dried thyme
• 2 large onions, peeled and sliced
• 2 lemons, sliced
• 10 garlic cloves, smashed
• 2 tablespoons salt
• 3 pounds red potatoes, halved
• 6 ears corn, cut into thirds
• 1 pound andouille sausage, sliced
• 2 pounds snow crab legs or clusters
• 1 pound lobster tails
• 1 pound mussels (optional)
• 1 pound clams (optional)
• 2 pounds jumbo shrimp

For the garlic butter sauce:

• 2 cups butter (4 sticks)
• 8 garlic cloves, finely diced
• ¼ cup Cajun seasoning
• 2 tablespoons Old Bay seasoning
• 1 tablespoon onion powder
• 1 tablespoon red pepper flakes (optional)
• ½ tablespoon brown sugar
• 1 teaspoon salt (or to taste)
• 1–2 cups reserved cooking broth
• Fresh parsley, chopped
• ½ cup hot sauce, for serving

Instructions

1. Fill a large stockpot with the beer and water, then bring to a boil. Add bay leaves, Old Bay, smoked paprika, cayenne, thyme, black pepper, salt, onions, lemons, and garlic. Let the flavors mingle for about five minutes.
2. Add the potatoes and corn and cook until the potatoes are nearly tender, around 15 minutes. Stir in the sausage and cook for another five minutes.
3. Next, add the crab legs and simmer for three minutes. Follow with lobster tails, mussels, clams, and shrimp. Cover and let everything cook together for 5–7 minutes, until the shellfish open and shrimp turn pink. Reserve two cups of the broth, then drain the rest. Spread the seafood, sausage, corn, and potatoes out on a large tray or a newspaper-lined table.
4. For the sauce, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about three minutes. Stir in Cajun seasoning, Old Bay, onion powder, red pepper flakes, brown sugar, and salt. Add the reserved broth—one cup for a thicker sauce, two cups for thinner—and let simmer for a few minutes until slightly thickened. Stir in parsley and remove from heat.
5. Pour the sauce generously over the seafood, garnish with fresh parsley, and serve with hot sauce on the side.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 1543Total Fat 78gSaturated Fat 38gTrans Fat 2gUnsaturated Fat 32gCholesterol 608mgSodium 12483mgCarbohydrates 90gFiber 9gSugar 16gProtein 122g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Every time I make a Cajun seafood boil, I’m reminded of why it’s such a timeless dish. It’s a feast that feels both rustic and indulgent — piles of seafood, buttery sauce, and everyone reaching across the table for “just one more shrimp.” Whether you’re hosting a summer gathering or making a holiday meal with a twist, this recipe will have people talking long after the last crab leg is gone.

Also try these Crab recipes:-

• Crab and Corn Chowder
• Singapore Chilli Crab
• Cajun Crab Dip