Description
Discover how to make a savory Cajun Butter Seafood Boil Sauce that elevates your seafood feast. Perfect for any seafood lover looking to spice up their meal!
Ingredients
- 3 quarts water
- 3 tablespoon (45 ml) s Creole Cajun Seasoning– homemade or store-bought
- 1 tablespoon (15 ml) Old Bay seasoning
- Hot sauce, to taste
- 1 medium yellow onion, roughly sliced into half-moons
- 1 large lemon, cut into wedges- plus more for serving
- 12 ounce (340 g) s beef sausage, sliced into rounds
- 1 lb (454 g) baby potatoes, red or gold (or a mix of both)
- 1 lb (454 g) pre-cooked snow crab leg clusters, fresh or froz en
- 1 – 1 1/2 lb (680 g) s jumbo shrimp, deveined, shell-on or peeled
- 4–6 ears sweet corn on the cob, I use the mini ones
- 4–6 hard boiled eggs- optional
- 1 cup (240 ml) (2 sticks) unsalted butter
- 10 cloves of garlic, finely minced or pressed
- 2 tablespoon (30 ml) s lemon juice, freshly squeezed
- 1 tablespoon (15 ml) Old Bay seasoning
- 1 tablespoon (15 ml) fresh chopped parsley
- 1 teaspoon (5 ml) Creole Cajun Seasoning– homemade or store-bought
- 1 teaspoon (5 ml) smoked paprika
- Hot sauce, to taste
Instructions
- Begin the preparation by filling a very large pot or Dutch oven with water and bring it to a boil over medium-high heat. Incorporate Creole Cajun seasoning, Old Bay seasoning, and a few splashes of hot sauce to taste. Add the sliced onion and lemon wedges, making sure to mix everything together thoroughly. Allow the mixture to boil for 15 minutes.
- Carefully add the beef sausage slices and baby potatoes to the pot, stirring them in well. Let them cook for around 15-20 minutes, or until the potatoes are almost fully tender when poked with a fork.
- Gently place the snow crab clusters, shrimp, and corn on the cob into the pot, ensuring everything is submerged in the liquid. Carefully stir to combine all the ingredients, and continue cooking for another 5-7 minutes until the shrimp turn pink. Meanwhile, focus on making the garlic butter sauce.
- Using another burner, melt the butter in a small saucepan over medium heat. Add the garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce to your taste. Stir the mixture regularly and let it simmer until everything is well combined, which should take about 5-7 minutes, then remove it from the heat.
- Cover an extra large baking sheet with foil or parchment paper. Use a strainer to lift the seafood boil ingredients from the pot, placing them on the prepared baking sheet along with the hard-boiled eggs if using. Discard the onion and lemon pieces. If you want the garlic butter sauce to be thinner, mix in some of the cooking broth to reach your desired consistency. Pour the garlic butter sauce over the seafood boil and use your hands, possibly with gloves, to mix everything thoroughly, ensuring the sauce coats everything.
- Present the seafood boil directly on the baking sheet, allowing everyone to help themselves, or divide it onto individual plates if preferred. Serve immediately with lemon wedges if desired, and make sure to enjoy any extra garlic butter sauce. Enjoy!
Notes
- Cut baby potatoes evenly for consistent cooking and tenderness when fork-testednSubmerge shrimp and crab fully in seasoned water for even cooking and flavornCook minced garlic in butter gently on low heat to enhance flavor without burning
