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Cajun Seafood Boil with Garlic Butter Sauce

Savory Cajun Seafood Boil with Garlic Butter Sauce Delight

A delightful Cajun Seafood Boil with Garlic Butter Sauce featuring shrimp, crab, and sausage, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 1 pound Jumbo Shrimp Fresh or thawed frozen for sweetness.
  • 1 pound Crab Clusters Pre-cooked options preferred.
  • 1 pound Andouille Sausage Substitute with kielbasa for milder.
For the Vegetables
  • 1 pound Small Potatoes Baby Red or Yukon Gold, no peeling needed.
  • 4 ears Corn on the Cob Fresh is best for sweetness.
  • 6 large Eggs Hard-boiled.
For the Seasonings
  • 3 tablespoons Cajun Seasoning Homemade or store-bought.
  • 2 tablespoons Old Bay Seasoning Adjust to taste.
For the Sauce
  • 1 cup Garlic Butter Sauce Melted butter and sautéed garlic.

Equipment

  • large stockpot
  • skillet

Method
 

Preparation Steps
  1. Prepare the broth by filling a large stockpot with water, adding Cajun and Old Bay seasonings, and bringing it to a rolling boil.
  2. Add small potatoes to the pot and cook for 10 to 15 minutes until fork-tender.
  3. Incorporate the corn on the cob and cook for an additional 5 minutes.
  4. Add the sliced sausage, crab clusters, and shrimp, boiling for 5 to 7 minutes.
  5. Gently add hard-boiled eggs in the last few minutes of cooking.
  6. Prepare garlic butter by melting butter in a skillet and adding minced garlic, sautéing until fragrant.
  7. Drain the seafood boil, toss with garlic butter sauce, and serve family-style.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 1500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Best enjoyed fresh, but can be stored for 2 days in the fridge or frozen for up to 3 months.

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