Cajun Seafood Boil Recipe
Easy, flavor packed Cajun Seafood Boil is just like the very same you get in the Louisianna Bayou! Loaded with fresh seafood, vegetables and sausage, this is one dinner to impress even the pickiest palate!
Servings: 8
Cost: $50
Equipment
- 1 Large stockpot 12-quarts or larger
- 1 slotted spoon or wire spider
- 1 Large Serving Tray bowl or platter
Ingredients
- 8 tablespoons butter
- 1 onion chopped
- 8 garlic cloves smashed and peeled
- 3 lemons halved
- 1/3 cup Cajun Seasoning
- 3 bay leaves
- 2 tablespoons sugar
- 10 cups water
- 1 1/2 pounds baby Yukon gold potatoes
- 1 pound littleneck clams
- 3 ears of corn husked and cut into 2 inch pieces
- 2 1/2 pounds Dungeness crab legs or other crab legs
- 3 links smoked andouille sausage cut into 1 inch pieces
- 1 pound medium shrimp deveined with shell and tail in tact
For the Cajun Butter Sauce:
- 2 sticks unsalted butter
- 2 tablespoons garlic powder
- 2 tablespoons hot sauce
- 1/2 teaspoon cajun seasoning
Instructions
- Melt the butter in a large stockpot over medium-high heat.
- Add the onions to the pot and cook for 2-3 minutes until slightly softened.
- Stir in the garlic, lemons, cajun seasoning, bay leaves, sugar and water. Bring the water to a boil and then turn the heat to medium-low.
- Add the potatoes to the pot and cook until fork tender, approximately 12-14 minutes.
- Remove the potatoes with a slotted spoon and set aside.
- Add the clams to the pot and cook until opened, approximately 8–10 minutes. Remove with a slotted spoon and keep warm. Discard any clams that do not open.
- Add the corn and crab to the pot and cook for 4-5 minutes.
- Stir in the sausage and shrimp. Cook for 4–5 minutes more, or until the shrimp are pink, opaque, and lightly curled.
- While the shrimp is cooking, melt the remaining butter in a small saucepan.
- Stir in the garlic powder, hot sauce and cajun seasoning.
- Transfer all the seafood, potatoes and corn to a large serving tray, bowl or platter and serve with the butter sauce for dipping.
Notes
- Snow crab legs or king crab legs may be used instead of Dungeness crab legs.
- Add shrimp near the end of cooking so they stay tender and do not become rubbery.
- Discard any clams that do not open after cooking.
- Serve immediately with Cajun butter sauce and lemon wedges.
- For a thinner butter sauce, whisk in a spoonful or two of the seafood boil broth.
Nutrition
Calories: 434kcal | Carbohydrates: 36g | Protein: 42g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 1127mg | Potassium: 1226mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2863IU | Vitamin C: 52mg | Calcium: 206mg | Iron: 4mg