Description
A flavorful Cajun Seafood Boil featuring jumbo shrimp, snow crab clusters, andouille sausage, potatoes, corn on the cob, and hard-boiled eggs, all enhanced with a spicy garlic butter sauce. Perfect for summer gatherings and seafood lovers seeking a hearty, spice-infused meal.
Ingredients
Scale
Seafood and Meat
- 1 pound Jumbo Shrimp (Fresh or pre-cooked)
- 1 pound Snow Crab Clusters (Can substitute with king or Dungeness crab)
- 1 pound Andouille Sausage (Can be replaced with kielbasa or omitted)
Vegetables and Eggs
- 2 cups Potatoes (New potatoes or Yukon golds, chopped)
- 2 ears Corn on the Cob (Freshly cut or frozen)
- 4 large Eggs (Hard-boiled)
Liquids and Spices
- 1 cup Beer (Optional for broth flavor)
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Old Bay Spices
- 1 cup Garlic Butter Sauce (Made with unsalted butter and fresh garlic)
- 8 cups Water (Adjust based on ingredients)
Instructions
- Prepare the Boiling Broth: In a large pot, combine 8 cups of water, 1 cup of beer (if using), 2 tablespoons of Cajun seasoning, and 2 tablespoons of Old Bay spices. Bring this mixture to a rolling boil over high heat for about 5 minutes to let the flavors meld.
- Cook Potatoes and Sausage: Add 2 cups of chopped potatoes and 1 pound of sliced andouille sausage to the boiling broth. Continue cooking for 10-15 minutes or until the potatoes are fork-tender.
- Add Corn on the Cob: Place 2 ears of freshly cut or frozen corn on the cob into the pot. Boil everything together for another 5 minutes to allow the corn to cook through.
- Cook Seafood: Add 1 pound of jumbo shrimp and 1 pound of snow crab clusters to the pot. Boil for approximately 5 minutes, ensuring the shrimp turns pink and the crab is heated thoroughly.
- Prepare Hard-Boiled Eggs: While the seafood boils, hard-boil 4 large eggs separately in a small saucepan. Boil for 10 minutes, then cool the eggs in cold water and peel them.
- Make Garlic Butter Sauce: In a skillet over medium heat, melt unsalted butter and sauté minced fresh garlic for 2-3 minutes until fragrant. Stir in additional Cajun spices to taste to create a flavorful garlic butter sauce.
- Drain and Serve: Drain the cooked seafood, sausage, potatoes, and corn from the pot. Transfer everything to a large serving platter. Pour the warm garlic butter sauce over the top, arrange the peeled hard-boiled eggs on the side, and serve immediately for a festive, communal meal.
Notes
- Using pre-cooked shrimp will reduce overall boiling time, watch carefully to avoid overcooking.
- Feel free to substitute crab clusters with king crab or Dungeness crab depending on availability.
- Adjust spice levels in the garlic butter sauce to your taste preference for more heat or mildness.
- Beer is optional but adds a rich depth of flavor to the boiling broth.
- Serve with crusty bread or lemon wedges for added zest and accompaniment.
