Cajun Seafood Boil with Garlic Butter Sauce
A vibrant and flavorful Cajun Seafood Boil featuring shrimp, crab, and mussels, all coated in a rich garlic butter sauce. Perfect for gatherings and easy to make at home.
Ingredients
Seafood
- 2 pounds shrimp, peeled and deveined Use fresh, if possible.
- 2 pounds crab legs
- 1 pound mussels, cleaned
Vegetables
- 1 pound small potatoes, halved
- 2 large ears corn, cut into halves
Sauce
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon Cajun seasoning Adjust to taste.
- 1 tablespoon lemon juice
- Salt and pepper to taste
Garnishes
- Fresh parsley, chopped For garnish.
- Lemon wedges For serving.
Instructions
Preparation
- Begin by cleaning all seafood thoroughly. Ensure shrimp are peeled and deveined. Prepare the potatoes and corn by cutting them into manageable pieces.
Cooking
- In a large pot, add about 10 cups of water along with salt to taste and bring it to a boil. Once boiling, add the halved potatoes. Cook for about 10 minutes or until tender.
- Next, toss in the corn halves and boil for an additional 5 minutes.
- Carefully add the shrimp, crab legs, and mussels into the boiling water. Cook for 5-7 minutes until the seafood is cooked through (shrimp turn pink and mussels open).
- While cooking the seafood, melt the butter in a separate saucepan. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the Cajun seasoning and lemon juice.
- Once the seafood and vegetables are cooked, drain the pot and transfer the mix into a large serving bowl. Pour the garlic butter sauce over the seafood boil until evenly coated.
Serving
- Top with fresh parsley and serve with lemon wedges on the side. Encourage everyone to dig in together—it’s part of the fun!
Notes
For the best flavor, use fresh seafood if possible. Feel free to adjust the amount of Cajun seasoning to suit your spice preference. Leftovers can be refrigerated for up to 3 days or frozen for 1-2 months.