The Ultimate Cajun Seafood Boil with Garlic Butter Drizzle

Cajun Seafood Boil with Garlic Butter My Ultimate Recipe

By Laura TideSeptember 15, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever dreamt of a party in your mouth? My Cajun Seafood Boil with Garlic recipe is exactly that. This dish is bursting with flavour, spice, and garlicky goodness.

Brief Overview

The Cajun Seafood Boil is a Louisiana classic, perfect for sharing. It's a medium difficulty recipe that takes about 1 hour 15 minutes. This recipe serves 6-8 hungry folks.

Main Benefits

The seafood is packed with protein and essential nutrients. This Cajun Shrimp Boil is awesome for summer cookouts. Honestly, it's just plain fun to eat!

Want to know what makes this recipe special?

It's all about the Garlic Butter Seafood Boil drizzle. Honestly, it elevates the whole thing! Imagine juicy shrimp, spicy sausage, and sweet corn.

All drenched in rich, garlicky butter. Oh my gosh! It's pure heaven.

Ready to get cooking? Let's dive into those ingredients. Don't worry, this Easy Cajun Seafood Boil is easier than you think! Plus, I added a touch of garlic to make it really sing.

We're going to make a Louisiana Boil to remember!

Alright, let's dive into what you'll need for this amazing Cajun Seafood Boil with Garlic ! This isn’t just some boiled seafood, this is the ultimate party in a pot, trust me! We're talking about flavor explosions here, people.

Think Louisiana Boil meets your best backyard barbecue.

What You'll Need: The A-Team of Ingredients

Let's break down the ingredients. I've tried to simplify it as much as possible. I know, sometimes recipes look like a chemistry experiment.

Main Ingredients For Your Cajun Boil

For the Boil:

Water: 4 quarts (3.8 liters). Pretty self explanatory, right?
Beer: 1 (12-ounce/340g) bottle. Lager or light ale works best. Don't use anything too hoppy. It'll mess with the flavor profile.
Cajun Seasoning: 1/2 cup (120ml). Zatarain's or Tony Chachere's are my go-to's.
Old Bay Seasoning: 1/4 cup (60ml). Yep, we're doubling down on the spice!
Salt: 2 tablespoons (30ml). Don't skimp!
Black Pepper: 1 tablespoon (15ml). Freshly ground is always better!
Cayenne Pepper: 1 tablespoon (15ml). Optional, if you're not afraid of the heat!
Lemons: 2 , halved. Trust me, the lemon is important for the flavor!
Onion: 1 large , quartered. Adds a subtle sweetness.
Garlic: 1 head , halved horizontally. More garlic is always better.
Bay Leaves: 4 . These little leaves add so much depth.
Red Potatoes: 2 pounds (900g). Small ones are the best!
Andouille Sausage: 1 pound (450g), cut into 1 inch pieces. This is KEY!
Corn: 6 ears , shucked and halved. Sweet corn is the perfect foil for the spice.
Shrimp: 2 pounds (900g), peeled and deveined. Fresh, if you can get it!
Crawfish: 2 pounds (900g), optional. If you can find it, go for it!
Snow Crab Legs: 2 pounds (900g). Because, why not?

For the Garlic Butter Drizzle:

Unsalted Butter: 1 cup (225g). Good quality butter makes all the difference.
Garlic: 6 cloves , minced. Finely minced, people!
Fresh Parsley: 1/4 cup (60ml), chopped. Brightens everything up.
Lemon Juice: 1 tablespoon (15ml). Adds a little zing.
Cajun Seasoning: 1/2 teaspoon (2.5ml). Just a little boost.
Red Pepper Flakes: Pinch, optional. For a little extra kick in the Garlic Butter Seafood Boil !

Quality indicators: Get fresh shrimp if you can! Frozen works, but fresh is always superior. For the sausage, look for andouille that's got a good snap to it. That means it's well made.

Seasoning Shenanigans: Flavor Town, Here We Come!

This Spicy Seafood Boil Recipe isn't just about throwing everything in a pot. Oh no! The seasoning is where the magic happens! The Cajun Seafood Boil and Old Bay are your base.

The garlic, lemon, and bay leaves add layers of complexity. For a real kick, don't be shy with that cayenne! No crawfish? Up the shrimp quantity.

Want to bring the heat? Toss in more cayenne or some red pepper flakes. That makes it a proper Cajun Shrimp Boil .

Equipment: Keep It Simple, Stupid (KISS)

A Huge Pot: At least 12 quarts (11 liters). Seriously, the bigger, the better.
Slotted Spoon: For scooping out all that delicious seafood.
Heat Resistant Gloves: Trust me, you'll want these. Especially when draining the pot.
Serving Platter: Or, even better, cover a table with newspaper. That's how they do it in Louisiana!

Don't have a fancy seafood boil pot? No worries! A large stockpot will do just fine. No slotted spoon? Use a spider strainer.

The key is to adapt and overcome! This Easy Cajun Seafood Boil is about having fun, not stressing over fancy equipment.

Now, let's get cooking!

Let's Get Crackin': The Ultimate Cajun Seafood Boil with Garlic Butter Drizzle

Okay, y'all! So, picture this. A mountain of the most amazing Cajun Seafood Boil with Garlic , steaming hot and ready to devour.

Honestly, there's nothing better on a Saturday night. It's messy, it's communal, and it's bursting with flavour. I mean, who doesn't love a good Seafood Boil with Andouille Sausage ? It's pure comfort food.

I've made a fair few of these in my time. Trust me, it's easier than it looks. So, Grab your biggest pot, and let's get started!

Prep Steps for a Killer Cajun Boil

Essential mise en place is crucial. Chop those veggies. Get your seafood ready. Honestly, nothing is worse than scrambling while the potatoes cook.

It's all about having everything at your fingertips. Get your Cajun Seafood ready.

Organisation is key to making a perfect Cajun Shrimp Boil . Measure your spices in advance. It will save you time and prevent mishaps.

Set out your serving platter or cover your table with newspaper. Trust me, it gets messy! Safety first, folks. Always use heat resistant gloves when handling hot seafood.

You don't want any burns.

step-by-step: Your Path to Cajun Glory

Make the Magic Broth: In your biggest pot, combine 4 quarts (3.8 liters) water, 1 (12-ounce/340g) beer, 1/2 cup (120ml) Cajun seasoning, 1/4 cup (60ml) Old Bay, 2 tablespoons (30ml) salt, 1 tablespoon (15ml) black pepper, 1 tablespoon (15ml) cayenne (if you like it spicy!), 2 halved lemons, 1 quartered onion, 1 halved
head of garlic, and 4 bay leaves.
Bring to a boil.
Potatoes & Sausage Party: Add 2 pounds (900g) of red potatoes and 1 pound (450g) of andouille sausage. Cook for 15 minutes , until potatoes are almost tender.
Corn on the Cob Time: Throw in 6 halved ears of corn and cook for another 8 minutes.
Seafood Sensation: Now, for the stars of the show. Add 2 pounds (900g) of shrimp, 2 pounds (900g) of crawfish (if you're lucky enough to find them!), and 2 pounds (900g) of snow crab legs.
Cook for just 3- 5 minutes , until the shrimp are pink. Keep a close eye!
Garlic Butter Dreams: While the seafood cooks, melt 1 cup (225g) of butter in a pan. Add 6 minced garlic cloves and cook until fragrant.
Stir in 1/4 cup (60ml) parsley, 1 tablespoon (15ml) lemon juice, 1/2 teaspoon (2.5ml) Cajun seasoning, and a pinch of red pepper flakes (if desired).
This Garlic Butter Seafood Boil sauce is everything!
Drain & Devour: Drain the boil. Spread it all out on your platter or newspaper covered table.
Drizzle & Dig In: Generously drizzle with that glorious garlic butter sauce. Serve immediately, and prepare for a flavour explosion.

Pro Tips for Cajun Perfection

Don't overcrowd the pot! If needed, cook in batches. Seriously, I've made that mistake before. The Easy Cajun Seafood Boil broth needs space to work its magic.

Taste the broth and adjust seasoning. Get the salt and spice just right. I add a little Louisiana Hot Sauce sometimes.

Avoid overcooking the seafood. It will turn rubbery. No one wants rubbery shrimp. Serve with plenty of napkins. This Spicy Seafood Boil Recipe is delightfully messy.

**Recipe Notes: Your Cajun Seafood Boil with Garlic Cheat Sheet**

Okay, let's talk about the nitty gritty! Honestly, nailing a Cajun Seafood Boil is all about the details. This isn’t just throwing stuff in a pot.

I swear, once you've made this a few times, you’ll feel like a Louisiana native.

Serving Suggestions: Plating Like a Pro

Presentation is key. Spread that glorious Cajun Boil right onto a newspaper covered table for that authentic Louisiana Boil feel. It makes clean-up easy too! For sides, think classic: coleslaw cuts through the richness perfectly.

Cornbread or hushpuppies? Absolutely! And a cold beer is essential . Oh my gosh, don't forget extra garlic butter sauce for dipping.

Storage Tips: Keepin' It Fresh

Got leftovers? Lucky you! Refrigerate the seafood boil in an airtight container for up to 3 days . Honestly, seafood is best fresh.

Freezing isn't ideal, it can make the seafood rubbery. If you must freeze, do it for a maximum of 1 month .

Reheat gently in a pot with a little broth to keep things moist. Don't microwave the shrimp! You know? It will be like rubber bands.

Variations: Your Boil, Your Rules!

Wanna make it healthier? Use turkey andouille. Or add more veg like artichokes. Making a Spicy Seafood Boil Recipe is easy! Just crank up the cayenne pepper in the broth.

For my vegetarian friends, skip the sausage and add mushrooms, bell peppers, and use vegetable broth. There you go!

Nutrition Basics: What You're Fueling Up On

Each serving rocks about 600-800 calories , depending on how much Seafood Boil with Andouille Sausage you pile on your plate.

You’re getting a fantastic 40-50g of protein and 40-50g carbohydrates . A Cajun Shrimp Boil is also packed with vitamins and minerals from the seafood and vegetables.

Just watch that sodium it's a Cajun Seafood 's hallmark, so drink plenty of water!

So there you have it, all you need to create an Easy Cajun Seafood Boil . Have fun with this! The Garlic Butter Seafood Boil is a winner.

Don't be afraid to experiment. Now go forth and boil!

Frequently Asked Questions

What if I can't find crawfish for my Cajun Seafood Boil with Garlic? Is the recipe ruined?

Don't you worry your little heart! Finding crawfish can be tricky depending on where you live. If you can't get your hands on them, simply substitute with more shrimp or crab legs. The beauty of a Cajun Seafood Boil with Garlic is that it's adaptable, so just load up on your favorite seafood!

How can I adjust the spice level in this Cajun Seafood Boil with Garlic? I don't want to set off any fire alarms!

Spice is nice, but not if you're breathing fire like a dragon! For a milder boil, reduce or omit the cayenne pepper. Conversely, if you want to kick it up a notch like Emeril Lagasse, add more cayenne or a few dashes of your favorite hot sauce. Always taste the broth as it simmers and adjust accordingly.

Can I prepare parts of the Cajun Seafood Boil with Garlic ahead of time? I'm hosting a party and want to streamline things.

Absolutely, prepping ahead is a great idea! You can chop the vegetables (onion, garlic, potatoes, corn) a day in advance and store them in airtight containers in the refrigerator. You can also mix the dry spices together.

The garlic butter drizzle can also be made ahead of time and reheated gently before serving, but don't add the parsley until just before serving to keep it fresh.

What's the best way to store leftovers from a Cajun Seafood Boil with Garlic? I never seem to get it right!

Proper storage is key to enjoying those leftovers! Separate the seafood from the potatoes and corn to prevent the seafood from becoming rubbery. Store each in airtight containers in the refrigerator for up to 2-3 days. When reheating, gently steam or sauté the seafood to avoid overcooking.

Reheat the veggies separately. No one wants sad, soggy seafood!

Is there a healthier way to make this Cajun Seafood Boil with Garlic? It sounds amazing, but also a bit indulgent.

You can definitely lighten things up a bit! Opt for leaner andouille sausage, such as turkey andouille. Reduce the amount of butter in the garlic butter drizzle or substitute some of it with olive oil. Load up on vegetables like mushrooms or bell peppers to make the meal more filling without adding extra calories.

You can also watch the sodium content by using a low-sodium Cajun seasoning.

Can I use frozen seafood for this Cajun Seafood Boil with Garlic?

You can definitely use frozen seafood, especially if fresh isn't readily available or is too expensive. Make sure the seafood is fully thawed before adding it to the boil to ensure even cooking. Pat it dry with paper towels to remove excess moisture.

Keep a close eye on the cooking time, as frozen seafood can sometimes cook faster than fresh.