What kind of seafood is best for a Cajun seafood boil with garlic butter sauce?

Popular choices include shrimp, crab legs, crawfish, and mussels. Choose fresh seafood for the best flavor and texture in your cajun seafood boil.

How do I make the garlic butter sauce for the seafood boil?

Melt butter with minced garlic and Cajun spices. Simmer gently until fragrant, then adjust seasonings to taste. This is the foundation for the amazing cajun seafood flavor.

What vegetables are typically added to a Cajun seafood boil?

Corn on the cob, potatoes, and onions are common additions. They soak up the flavors of the boil and provide a hearty complement to the seafood in your cajun seafood boil with garlic butter sauce.

How long should I cook the seafood in the boil?

Cooking times vary depending on the type of seafood. Shrimp and crawfish cook quickly (3-5 minutes), while crab legs may take slightly longer (5-7 minutes). Avoid overcooking the seafood in your cajun seafood boil to prevent it from becoming rubbery.

What are some tips for making the best Cajun seafood boil with garlic butter sauce?

Use a generous amount of Cajun seasoning. Don’t overcook the seafood. Serve immediately for the best flavor and texture. You can also add a squeeze of lemon to brighten the dish.

Amazing Cajun Seafood Boil with Garlic Butter Sauce: 7 Tips!

Name: Cajun Seafood Boil with Garlic Butter Sauce: The ULTIMATE Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 2 pounds large shrimp, shell on; 1 pound snow crab legs; 1 pound Andouille sausage, sliced; 1 pound crawfish (optional); 6 small red potatoes, halved or quartered; 4 ears of corn, shucked and halved; 1 large onion, quartered; 4 cloves garlic, minced; 1 lemon, quartered; 1 orange, quartered; 1/4 cup Cajun seasoning; 1 tablespoon Old Bay seasoning; 1 teaspoon cayenne pepper (optional); 1/2 teaspoon black pepper; Salt to taste; 12 cups water; 1 cup unsalted butter; 6 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup lemon juice; 1 tablespoon Cajun seasoning; 1/2 teaspoon red pepper flakes (optional); Salt to taste

Description

A flavorful Cajun seafood boil featuring shrimp, crab legs, sausage, potatoes, and corn, all smothered in a rich garlic butter sauce.

Ingredients

Scale

2 pounds large shrimp, shell on
1 pound snow crab legs
1 pound Andouille sausage, sliced
1 pound crawfish (optional)
6 small red potatoes, halved or quartered
4 ears of corn, shucked and halved
1 large onion, quartered
4 cloves garlic, minced
1 lemon, quartered
1 orange, quartered
1/4 cup Cajun seasoning
1 tablespoon Old Bay seasoning
1 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
Salt to taste
12 cups water
1 cup unsalted butter
6 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup lemon juice
1 tablespoon Cajun seasoning
1/2 teaspoon red pepper flakes (optional)
Salt to taste

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Instructions

1. Fill a large pot with 12 cups of water. Add onion, garlic, lemon, orange, Cajun seasoning, Old Bay seasoning, cayenne pepper, black pepper, and salt. Bring to a boil.
2. Add potatoes and sausage. Cook for 10-12 minutes, or until potatoes are almost tender.
3. Add corn. Cook for an additional 5 minutes.
4. Add crab legs and crawfish (if using). Cook for 5 minutes, then add shrimp. Cook until shrimp turns pink, about 3-5 minutes.
5. While seafood is cooking, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant. Stir in parsley, lemon juice, Cajun seasoning, red pepper flakes (if using), and salt.
6. Drain the seafood boil, reserving about 1 cup of the cooking liquid. Pour garlic butter sauce over the seafood boil, tossing to coat. Thin with reserved liquid if needed.
7. Serve immediately and enjoy!

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Cajun

Nutrition

Calories: 650
Sugar: 5g
Sodium: 1200mg
Fat: 40g
Saturated Fat: 20g
Carbohydrates: 30g
Fiber: 4g
Protein: 40g
Cholesterol: 250mg