Cajun Seafood Boil with Garlic Butter Sauce
A flavorful medley of shrimp, corn, and potatoes bathed in a rich garlic butter sauce, perfect for family gatherings.
Ingredients
Seafood and Vegetables
- 2 pounds medium-sized shrimp, peeled and deveined
- 4 medium potatoes, quartered
- 3 ears of corn, cut into halves
Garlic Butter Sauce
- 1 stick unsalted butter (½ cup)
- 5 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional for heat)
Garnishes
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
Preparation
- Begin by washing and cutting your potatoes and corn. Ensure the shrimp is peeled and deveined if not already done.
Boiling Vegetables
- In a large pot, fill it with water and bring it to a boil. Add the quartered potatoes and cook for about 10-12 minutes, until they are fork-tender.
- Once the potatoes are nearly done, add the halved corn to the pot. Boil for an additional 5 minutes.
Cook Shrimp
- Carefully add the shrimp to the pot and let everything boil together for about 3-4 minutes, or until the shrimp turn pink and opaque.
Garlic Butter Sauce
- While the seafood and vegetables are cooking, melt the butter in a separate pan over low heat. Add in the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Mix in the Cajun seasoning, paprika, salt, black pepper, and red pepper flakes, stirring well.
Combine and Serve
- Once the shrimp is done, carefully drain the pot and return the seafood and veggies to the pot or a large mixing bowl.
- Pour the garlic butter sauce all over the top and toss everything to coat evenly.
- Transfer your Cajun Seafood Boil to a large serving platter, garnish with fresh parsley, and serve with lemon wedges on the side. Dive in and enjoy the communal dining experience!
Notes
You can substitute shrimp with other seafood like mussels or crab for variety. Pay close attention to cooking times; overcooking the shrimp can lead to a rubbery texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the seafood boil for up to one month. When reheating, gently warm on the stove over low heat to preserve texture and flavors.