Cajun Garlic Butter Seafood Boil
A big pot of shrimp, crab legs, sausage, potatoes, and corn boiled in Cajun seasoning and tossed in garlic butter sauce.
Equipment
- Very large stockpot
- Strainer
- Saucepan
- Paper for serving
Ingredients
Main Ingredients
- 2 lb large shell on shrimp fresh or thawed
- 2 lb crab legs precooked, thawed
- 1 lb andouille or smoked sausage sliced into coins
- 2 lb small red potatoes halved if large
- 2 ears of corn cut into chunks
- 16 cup water about 4 quarts
- 3 tbsp Cajun seasoning
- 2 lemons halved
- 8 cloves garlic minced
- 1 cup unsalted butter for the sauce
- 1 tsp seafood seasoning optional
- 12 oz light beer optional, added to the boil
Instructions
Cooking
- Boil. Bring the water, Cajun seasoning, and lemon halves to a rolling boil in a large pot.
- Potatoes and corn. Add the potatoes and corn and boil 15 to 20 minutes until tender.
- Sausage. Add the sausage and boil 10 minutes more.
- Seafood. Add the shrimp and crab legs and cook 5 to 7 minutes until the shrimp are pink and opaque.
- Sauce. Melt the butter with the garlic over low heat, drain the pot, and pour the sauce over the boil.
Notes
Substitutions: Kielbasa replaces andouille and extra water replaces the beer.
Tips: Cook the ingredients in stages so nothing overcooks.
Storage: Refrigerate for up to 3 days and reheat to 165 F. Do not freeze.
Nutrition does not include the optional beer and seafood seasoning.