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My Favorite Cajun Seafood Boil

May 16, 2024
Shanika | Orchids + Sweet Tea

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Dive into my go-to Cajun Seafood Boil, loaded with fresh shellfish, sausage + veggies. All cooked to perfection and smothered in a spicy Cajun buttery sauce. It's messy, finger-licking good, and downright delicious!

My Favorite Cajun Seafood Boil

Spice up your kitchen with My Favorite Cajun Seafood Boil. It's packed with bold flavors like Cajun seasoning, and smoky Andouille sausage, and loaded with succulent lobster, shrimp, crab + sweet corn, this dish is a true feast. And don't forget the incredible buttery sauce that drowns and smothers all that hearty goodness! This finger-licking-good recipe is easy to make and perfect for serving a crowd. Gluten-free.

Up close shot of Seafood Boil.

You know, it wouldn't be right to have all these seafood recipes on the site and not include My Favorite Cajun Seafood Boil, especially as summer cookout season rolls around. There's just something about that delightful mix of seafood, sausage, potatoes, and corn, all soaked in sauce and enjoyed with messy fingers—it's unbeatable, especially during these warm summer months.

I just love whipping up my own garlic butter sauce, mixed with my homemade Cajun seasoning—it's a match made in heaven when poured over everything. And let me tell you, it's perfect for feeding a hungry crowd, it's interactive + fun to eat that both adults and kids can enjoy. Plus it's ready in under 1 hour!

If you're into trying out some Southern flavors, give my Crispy Cajun Chicken Wings, Hot Honey Southern Cornbread, Southern Strawberry BBQ Chicken Tenders, and Crispy Cajun Sweet Potato Fries a whirl! They're all bursting with deliciousness and guaranteed to satisfy your cravings!

Jump to:
Ingredients on a brown wood table.

What Is A Seafood Boil?

A seafood boil is like a big party in a pot! You toss in a bunch of seafood—shrimp, crab, lobster, whatever you like—along with some spices + veggies. Then you let it all simmer together until it's cooked up just right. Then you can top it with a rich garlic butter + herb sauce. It's a super easy way to enjoy a delicious meal with friends and family, where everyone can dig in and have a good time.

Seafoods in a silver metal bowl being held.

Why You Will LOVE My Favorite Cajun Seafood Boil

  • Cajun seasoning + spices infuse every bite with a punch of flavor.
  • The luscious garlic butter sauce will have you swooning!
  • A fun + messy, finger-licking feast of seafood goodness.
  • Easy to make + brimming with all the meaty, hearty bites!
  • Enjoy as a main dish or part of a spread!
Onions, lemons, and potatoes chopped on a cutting board with a knife.

Ingredients For Cajun Seafood Boil

Here's everything you'll need to create a seafood feast packed with my favorites, along with Andouille sausage, veggies, and bold spices that you're sure to love.

SEAFOOD BOIL:

  • Water.
  • Vegetable stock. You can also substitute w/ your fave beer for more flavor!
  • Old Bay seasoning.
  • Cajun seasoning. You can use store-bought or make your own!
  • Onion. Halved.
  • Lemons. Provides citrusy brightness and a hint of tanginess to balance the richness of the seafood.
  • Bay leaves. Adds subtle herbal notes to the broth.
  • Andouille sausage. Sliced into rounds. Contributes smoky, spicy flavors and adds heartiness to the dish.
  • Baby potatoes. Gold or red.
  • Wild-caught lobster tails. It's such a nice succulent meat with a delicate flavor and firm texture.
  • Wild-caught large or jumbo shrimp. Adds sweetness and a tender texture to the dish.
  • Snow crab legs. Provides sweet, briny flavor and succulent meat, a classic addition to any seafood boil.
  • Corn on the cob. Mini ears are a nice manageable size.
  • Hot sauce. To taste.
Sliced sausages on a cutting board with a knife.

GARLIC BUTTER SAUCE:

  • Butter, Unsalted, melted + WARM. Use dairy-free/vegan butter for a dairy-free option.
  • Garlic cloves. Minced.
  • Seasonings. Old Bay seasoning, dried parsley, cajun seasoning + smoked paprika.
  • Broth from seafood pot. For added flavor.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SEAFOOD BOIL!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with My Favorite Cajun Seafood Boils. Everything from my fave pots, skillet, mixing bowls, cooking tongs, cooking utensils, and more. SEE THEM HERE!

All ingredients in a large pot with water and broth.

How To Make My Favorite Cajun Seafood Boil

Here's a step-by-step breakdown of how to make this seafood boil feast!

PREP THE BOIL:

  • In a large stockpot or dutch oven (at least 9 oz. in size) over medium-high heat, add the water and veggie stock (or beer if using), stirring together to combine. Bring to a boil.
  • Add the Old Bay seasoning, cajun seasoning, halved onions, lemon slices, and bay leaves, stirring everything together until combined. Boil for another 13-25 minutes.

COOK THE POTATOES + SAUSAGE FIRST:

  • Add the potatoes and sausage rounds and stir everything to combine. Let both cook for 15-20 minutes or until tender when testing with a fork.

COOK THE SEAFOOD + CORN:

  • At this point, add in the shrimp, lobster tails, and crab legs, carefully stirring to combine everything. Continue to boil for another 6-8 minutes or until the shrimp and lobster tails have changed in color (now pink + bright red).

TO MAKE THE GARLIC BUTTER:

  • In a bowl, add the melted butter along with the minced garlic, Old Bay seasoning, cajun seasoning, parsley, smoked paprika, and 2 Tbsps from the seafood broth in the pot-----stirring everything together to combine.

ASSEMBLY:

  • Line a large baking sheet with parchment, foil paper, or newspaper, and using a skimmer-----strain the cooked seafood + veggies onto prepared sheet, spreading them out evenly. Once done, generously spoon the garlic butter atop cooked seafood + veggies and garnish with hot sauce, if desired.
All cooked seafood and veggies on a large baking sheet.

Tips + Tricks For The Ultimate Cajun Seafood Boil

Don't be shy with the Cajun seasoning! Add plenty to the pot for a bold + flavorful boil. Making your own cajun seasoning takes things to another level!

Opt for a very large pot, like a 10-quart Dutch oven or a super big stock pot, to accommodate all the ingredients comfortably.

Beer adds a lot of extra flavor! If you prefer not to use beer, chicken broth/stock or nonalcoholic beer can be excellent substitutes.

Timing is key, add ingredients to the pot in stages based on their cooking times. Start with the longest cooking items like potatoes + sausage, then add seafood like shrimp, crab, and lobster later to prevent overcooking.

Taste as you go and adjust seasoning levels throughout the cooking process to ensure the flavors are just right.

Seasoned melted butter in a pot with a wooden spoon.

How To Serve Your Cajun Seafood Boil

Seafood boils are typically served in a fun + messy way—dumped onto a newspaper-lined table! You pour the buttery sauce over everything, and everyone dives in for their favorite bites. It's chaotic but in the best way possible and makes clean-up a breeze. However, you can also serve it on a big baking sheet or you can serve it in individual foil wraps and/or plates for a neater setup.

Seafood boil on a baking sheet with a side of mac and cheese, drink, and cornbread.

Southern-Inspired Eats To Enjoy With Seafood Boil

If you want to add to this delicious feast here are a few other favorites I know you will love:

Up close shot of seafood boil on a baking sheet with a drink, cornbread, and mac + cheese on a brown wood table.

My Favorite Cajun Seafood Boil Q + A's

How to store seafood boil?

Store any leftovers in a tightly covered container or glass dish and refrigerate for 3-4 days.

Can I adjust the spices?

If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.

Can I use frozen seafood?

Of course! You can use frozen seafood, just make sure it's fully thawed before cooking. While fresh wild-caught shrimp is ideal for flavor, frozen ones will do the job as well.

More Of My Favorite Seafood Recipes

Up close shot of seafood boil on a baking sheet with a drink, cornbread, and mac + cheese on a brown wood table.

My Favorite Cajun Seafood Boil

May 16, 2024
5 from 2 votes
Spice up your kitchen with My Favorite Cajun Seafood Boil. It's packed with bold flavors like Cajun seasoning, and smoky Andouille sausage, and loaded with succulent lobster, shrimp, crab + sweet corn, this dish is a true feast. And don't forget the incredible garlic butter sauce that drowns and smothers all that hearty goodness! This finger-licking-good recipe is easy to make and perfect for serving a crowd. Gluten-free
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 6 servings

Ingredients

SEAFOOD BOIL:

  • 4 quarts water
  • 1 (32 oz.) vegetable stock (You can also substitute w/ your fave beer for more flavor!)
  • ½ cup Old Bay seasoning
  • 3 Tbsps cajun seasoning
  • 1 large onion, halved
  • 2 lemons, sliced
  • 4 bay leaves
  • 12 ounces Andouille sausage, sliced into rounds
  • 1 lb. baby potatoes, gold or red
  • 1 lb. wild-caught lobster tails
  • 1 ½ lbs. wild-caught large or jumbo shrimp
  • 2 lbs. snow crab legs
  • 4-6 ears mini corn on the cob
  • hot sauce, to taste

GARLIC BUTTER SAUCE:

  • 1 cup unsalted butter, melted + WARM (Thta's 2 sticks!)
  • 8 garlic cloves, minced
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon dried parsley
  • 1 teaspoon cajun seasoning
  • 1 teaspoon smoked paprika
  • 2 Tbsps broth from seafood pot

Instructions

PREP THE BOIL:

  • In a large stockpot or dutch oven (at least 9 oz. in size) over medium-high heat, add the water and veggie stock (or beer if using), stirring together to combine. Bring to a boil.
  • Add the Old Bay seasoning, cajun seasoning, halved onions, lemon slices, and bay leaves, stirring everything together until combined. Boil for another 13-25 minutes.

COOK THE POTATOES + SAUSAGE FIRST:

  • Add the potatoes and sausage rounds and stir everything to combine. Let both cook for 15-20 minutes or until tender when testing with a fork.

COOK THE SEAFOOD + CORN:

  • At this point, add in the shrimp, lobster tails, and crab legs, carefully stirring to combine everything. Continue to boil for another 6-8 minutes or until the shrimp and lobster tails have changed in color (now pink + bright red).

TO MAKE THE GARLIC BUTTER:

  • In a bowl, add the melted butter along with the minced garlic, Old Bay seasoning, cajun seasoning, parsley, smoked paprika, and 2 Tbsps from the seafood broth in the pot-----stirring everything together to combine.

ASSEMBLY:

  • Line a large baking sheet with parchment, foil paper, or newspaper, and using a skimmer-----strain the cooked seafood + veggies onto prepared sheet, spreading them out evenly. Once done, generously spoon the garlic butter atop cooked seafood + veggies and garnish with hot sauce, if desired.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Store any leftovers in a tightly covered container or glass dish and refrigerate for 3-4 days.
  • SERVING: You can always enjoy this seafood boil right from the sheet pan for a fun dinner moment or you can serve in individual foil wraps and/or plates.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.

Nutrition

Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 40mg | Potassium: 214mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2243IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 4mg

DID YOU MAKE THIS recipe?

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Xx, Shanika in script writing

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    • Hi Paula! I'm so glad that you enjoyed this recipe! It's really one of my faves! 🙂

  1. I’ve been following orchids and sweet tea for sometime and I’ve not been compelled to comment on a recipe exuberantly as this one! the photograph looks SO incredible and I’m so happy that I can easily replicate this at home without having a huge outdoor back patio and 20-100 ppl and be able to still enjoy these flavors - thank you so much!

    • Hi Yana! Wow---I'm truly so grateful for your love + support! Thanks so much for choosing to follow me for a while and I created this recipe just for that reason: to be able to enjoy it at home too! I really hope that you love this one! 🙂

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