Cajun Seafood Boil loaded with tender crab, shrimp, red creamer potatoes, fresh corn on the cob, and andouille sausage all coated in a Cajun garlic butter sauce.
Clean Crab and Shrimp: 1 hourhour30 minutesminutes
Calories: 1196kcal
Equipment
Large pot for boiling
paring knife for de-veining shrimp and scraping crab
Ingredients
8lbsDungeness crab(or either of the following: snow crab, Jonah crab claws, king crab legs)
3cupschicken andouille sausage(cut into large slices (smoked, andouille, or kielbasa sausage))
4lbsshrimp(jumbo sized shrimp or prawns)
4earscorn on the cob(cut in half or in thirds)
1.5lbsred potatoes (or either of the following: Yukon gold, red potatoes, creamer potatoes, or 2-bite potatoes (or any combination))
5tablespoonCajun seasoning(3 tablespoon reserved for water, 2 tablespoon reserved for garlic butter sauce (homemade or favorite store brand Cajun seasoning will work))
kosher salt(for salting water (3 tbsp))
1smallonion(1 small onion cut into thick slices or half of a large onion)
5clovesgarlic(smash and remove paper from garlic cloves and reserve for boiling water)
Cajun Garlic Butter Sauce
1.5sticksunsalted butter(melted)
5clovesgarlic(fresh minced garlic)
2tablespoonCajun seasoning
Instructions
Clean crab. Set aside.
Clean shrimp. Set aside.
Cut sausage on a bias (angle) into thick slices. Set aside.
Shuck the corn on the cob if it hasn't been already. Set aside.
Cut large potatoes into quarters, cut smaller potatoes in half, leave 2-bite potatoes or creamer potatoes whole. Set aside.
Fill a large pot halfway or ¾ way with water. Do not fill the pot entirely with water as it will overflow as you add in your ingredients. Add kosher salt, Cajun seasoning, onion, smashed garlic cloves, corn on the cob, potatoes, and sausage to the water. Using a large spoon, give a big stir. Then, turn the pot to high heat.
Meanwhile, prepare the Cajun garlic butter sauce by adding butter to a saucepan to melt. Add in the minced garlic and Cajun seasoning and whisk until well combined. Set aside.
Check the potatoes periodically. When the potatoes are halfway done (about 10 to 15 minutes, add in the crab. Cook for an additional 5 to 8 minutes. Then add in the shrimp and cook for an additional 2 to 3 minutes. Turn off heat.
Use a large slotted spoon to remove the crab, shrimp, sausage, potatoes, and corn from the water and place in a roasting pan or large serving platter.
Pour the Cajun garlic butter sauce over the top of the seafood mixture and use your clean hands to combine making sure the seafood mixture is coated. Squeeze fresh lemon juice over the top, sprinkle in a dash of kosher salt, and garnish with parsley.
Serve immediately and enjoy.
Notes
Tips:
FIRST place potatoes, sausage, corn, sausage and seasoning in pot THEN bring to a gentle boil
Feel free to use a clean and chemical-free scrub brush to help scrub the hair from the crab
Use a paring knife to de-vein the shrimp (it's so much easier)
Prep all ingredients first and have them close by
You can use shell-on or peeled shrimp (I prefer peeled shrimp with the tail-on mostly for presentation)
You can use smokey Kielbasa or Andouille sausage (I prefer andouille for its smokey, spicy, garlicky taste)
You can also add clams, mussels and lobster to your seafood boil
Freshly squeezed lemon juice is highly recommended
Large sized shrimp or prawns are best
Fresh corn on the cob is best for this recipe
Although you can use, dungeness crab, snow crab, Jonah crab claws, or king crab legs, I prefer dungeness
The amount of ingredients I used for this recipe is for serving a crowd (please feel free to cut the amount of ingredients in half if serving less people)