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Delicious Cajun Garlic Seafood Boil with shrimp, crab, corn, and potatoes

Cajun Garlic Seafood Boil

A spectacular Cajun Garlic Seafood Boil that brings together fresh seafood, aromatic spices, and bold garlic flavors in one magnificent feast. Perfect for gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Cajun, Louisiana, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Seafood
  • 2 lbs large shrimp shell-on
  • 2 lbs blue crabs live or fresh
  • 1 lb crawfish optional, when in season
  • 1 lb mussels cleaned and debearded
Vegetables & Sausage
  • 2 lbs small red potatoes halved
  • 4 ears corn cut into 3-inch pieces
  • 1 lb andouille sausage sliced
  • 1 large onion quartered
  • 1 head garlic cloves separated and smashed
Cajun Seasoning Blend
  • 3 tbsp paprika
  • 2 tbsp cayenne pepper
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tbsp black pepper
  • 2 tbsp kosher salt
Cooking Liquid
  • 1 gallon water
  • 2 bottles beer lager or wheat beer
  • 1/4 cup kosher salt
  • 3 bay leaves
  • 2 lemons halved and juiced
Garlic Butter Sauce
  • 1 stick unsalted butter
  • 6 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 lemon juiced
  • 1 tsp Cajun seasoning

Method
 

Preparation
  1. Prepare all seafood by cleaning shrimp (leave shells on), scrubbing crabs, and debearding mussels. Keep all seafood refrigerated until ready to cook.
  2. Mix all Cajun seasoning ingredients in a bowl and set aside. Prepare vegetables by halving potatoes, cutting corn, and quartering onions.
  3. Smash garlic cloves with the flat side of a knife to release oils while keeping them mostly intact.
Cooking the Boil
  1. Fill a large pot (at least 20-quart capacity) with water, beer, salt, bay leaves, and lemon juice. Bring to a rolling boil over high heat.
  2. Add half of the Cajun seasoning blend to the boiling liquid and stir well. The liquid should taste well-seasoned.
  3. Add potatoes and smashed garlic cloves first. Cook for 10 minutes until potatoes start to become tender.
  4. Add corn and andouille sausage to the pot. Cook for another 5 minutes.
  5. Add crabs and any other large shellfish. Cook for 8-10 minutes until shells turn bright red.
  6. Add shrimp and mussels last. Cook for 2-3 minutes until shrimp turn pink and mussels open. Remove from heat immediately.
Garlic Butter Sauce & Serving
  1. While seafood cooks, melt butter in a small saucepan. Add minced garlic and cook for 1 minute until fragrant.
  2. Remove from heat and stir in parsley, lemon juice, and remaining Cajun seasoning. Keep warm.
  3. Drain the seafood boil and spread on newspaper-covered tables. Serve immediately with garlic butter sauce, crackers, and plenty of napkins.

Notes

For best results, use the freshest seafood available. Adjust spice levels to taste. This recipe serves 6 people generously. Provide crackers for crab shells and plenty of napkins for messy eating!