Description
A flavorful and fun crawfish boil infused with spicy Cajun seasoning, fresh seafood, and a delicious garlic butter sauce, perfect for gatherings.
Ingredients
Scale
- 3 quarts of water
- 1 12-ounce can of beer (optional, but highly recommended)
- 3 tablespoons of Creole Cajun seasoning (homemade or store-bought)
- 1 tablespoon of Old Bay seasoning
- Hot sauce to taste
- 1 medium yellow onion sliced into half-moons
- 1 large lemon cut into wedges (plus extra for serving)
- 12 ounces of andouille sausage sliced into rounds
- 1 lb of baby potatoes (red, gold, or a mix of both)
- 1 lb of pre-cooked snow crab leg clusters (fresh or frozen)
- 1 – 1 ½ lbs of jumbo shrimp (deveined, shell-on or peeled)
- 4 – 6 ears of sweet corn on the cob (mini ones preferred)
- 4 – 6 hard boiled eggs (optional)
- 1 cup (2 sticks) of unsalted butter
- 10 cloves of garlic finely minced or pressed
- 2 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of Old Bay seasoning
- 1 tablespoon of freshly chopped parsley
- 1 teaspoon of Creole Cajun seasoning (homemade or store-bought)
- 1 teaspoon of smoked paprika
- Hot sauce to taste
Instructions
- Prepare the boil: In a large stockpot or Dutch oven (at least 10 quarts), combine the water and beer (if using) over medium-high heat. Bring to a boil, then add Cajun seasoning, Old Bay seasoning, and hot sauce to taste, along with the onion and lemon. Boil for 15 minutes.
- Add the andouille & potatoes: Add the andouille sausage and baby potatoes, stirring to combine. Cook for 15-20 minutes until the potatoes are nearly fork-tender.
- Add the seafood & corn: Gently add snow crab clusters, shrimp, and corn, ensuring everything is submerged. Boil for another 5-7 minutes, or until shrimp turns pink. Meanwhile, prepare the garlic butter sauce.
- Make the garlic butter sauce: In a small saucepan, combine butter, garlic, lemon juice, Old Bay seasoning, parsley, Cajun seasoning, smoked paprika, and hot sauce. Stir and simmer for 5-7 minutes until melted and blended.
- Assemble the Cajun seafood boil: Line a large baking sheet with foil or parchment. Use a spider strainer to remove the seafood boil contents and transfer to the sheet. Add hard-boiled eggs (if using) and discard the onion and lemon bits. Pour garlic butter sauce over the seafood and vegetables and toss together.
- Serve: Serve the Cajun seafood boil directly from the baking sheet or divide into plates for a cleaner presentation. Serve immediately with extra lemon wedges.
Notes
- For a spicier version, increase the amount of hot sauce.
- Feel free to add other seafood like clams or mussels.
- Adjust the quantity of garlic butter sauce based on preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Seafood
- Method: Boiling
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 1200mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 220mg