Cajun Seafood Boil (with Rich Cajun Butter Sauce!) – Bake It With Love

Below are the best information about Cajun garlic butter sauce public topics compiled and compiled by our team

Video Cajun garlic butter sauce

This incredibly delicious Cajun seafood boil combines crawfish, gulf shrimp, smoked sausage, corn on the cob, potatoes, and more! It’s a meal that’s absolutely perfect for entertaining guests – and completely suitable as the centerpiece of your gathering!

Closeup square of the Cajun seafood boil.
My hearty Cajun seafood boil combines a variety of seafood with corn and potatoes in a rich lemon garlic butter sauce!

This flavorful Cajun seafood boil is a memorable meal to share with friends!

Gather your friends for a tried and true Cajun Seafood Boil! Talk about a fun meal for parties! It’s a beautiful, colorful treat that tastes as good as it looks.

The key to this seafood boil is fresh gulf shrimp, smoked sausage, and some traditional whole crawfish. Throw in corn on the cob and potatoes. Then douse everything in a spice-filled butter complete with Cajun seasoning, garlic, onion, and lemon.

Jump to:

  • ❤️ Why You’ll Love This Recipe!
  • 🥘 Ingredients
  • 🔪 Step-By-Step Instructions
  • 💭 Angela’s Tips & Recipe Notes
  • 🥡 Storing & Reheating
  • 🦐 What To Serve With A Cajun Seafood Boil
  • ❓ FAQ
  • 📋 Recipe
  • 💬 Comments

While it may be filled with many different ingredients, it’s uncomplicated and quick to make. I can’t say enough about this refreshing and flavorful family-style meal that’s impossible to forget.

❤️ Why You’ll Love This Recipe!

  • It’s great for parties! This dish is incredibly easy to make in large amounts – you could feed an army!
  • Super fast. You can have an impressive meal for six-or more! All in just 35 minutes!
  • It’s special! This is a unique dish that you don’t normally get to eat every day!

🥘 Ingredients

Anything with this much seafood is something to look forward to. The Cajun garlic butter is the proverbial icing on the cake.

Cajun Seafood Boil Ingredients

  • Butter – Everything’s better with butter!
  • Yellow Onion – Chop this or a white onion up for a delicious, rich taste.
  • Garlic – Dice it, slice it, or smash it.
  • Old Bay Seasoning – Old bay is a delightful mix of paprika, celery seed, mustard, salt, red pepper, black pepper, etc. that is commonly used with seafood.
  • Cajun Seasoning – This is a must-have blend for traditional Cajun cuisine use mine or store bought..
  • Bay Leaves – Bay leaves are a simple way to add tons of flavor to any soup.
  • Lemon – Citrus adds a fresh twist in a sea of savory spices.
  • Salt and Pepper – These are classic seasonings for almost any dish!
  • Water – Boil your potatoes in seasoned water, and they’ll soak up the flavor.
  • Yukon Gold Potatoes – Feel free to use any yellow or white potato-whole, halved, or quartered.
  • Sweet Corn – Sweet corn is my favorite summer treat!
  • Smoked Sausage – Slice up your favorite kind.
  • Crayfish – These may not be at your average grocer’s; try your nearest seafood shop!
  • Gulf Shrimp – Buy them raw-grey in color-for best results.

Garlic Butter Sauce combines butter, yellow onion, garlic, lemon, and cajun seasoning.

🔪 Step-By-Step Instructions

You’ll need a slew of seasonings and seafood to make this, but the cooking process is simple. Pull out one big pot for the seafood and a small skillet for the garlic butter sauce.

Cajun Seafood Boil

  1. To begin, saute the onion. Put 1 tablespoon of butter into a large stockpot and melt over medium heat. Add 1 large, chopped yellow onion and saute until it starts to become translucent. It should take 2-3 minutes.
  2. Next add seasonings and boil. Stir in 8 cloves of diced garlic, 2 tablespoons Old Bay seasoning, 2 tablespoons Cajun seasoning, 4 whole bay leaves, the juice of 1 large lemon, 1 teaspoon salt, 1 teaspoon pepper, and 16 cups of water. Bring it all to a boil over medium-high heat.
  3. Cook the potatoes. Cut 1 ½ pounds Yukon Gold potatoes into halves or quarters. If they’re bite-sized, leave them whole. Drop them all into the pot, cover, and cook for 10 minutes until they start becoming tender. Turn down the heat if needed to prevent the liquid from boiling over.
  4. Finally, add the corn, seafood, and meat. When the potatoes are starting to get tender,drop in 4 ears of quartered sweet corn and 14 ounces sliced, smoked sausage. Add another 5 minutes of cooking time. Then transfer 24 ounces of whole crawfish and 24 ounces of gulf shrimp to the pot. Put the lid back on and shut off the stove. Leave everything to sit while you make the lemon garlic butter sauce.

Garlic Butter Sauce

  1. Saute the garlic and onion. Heat a skillet on medium heat. Put ½ cup butter in and wait for it to melt. Dice ½ a yellow onion and add it to the pan. Saute for 2-3 minutes before adding 1 tablespoon minced garlic. Continue to cook for another minute.
  2. Add seasonings. Stir in 1 tablespoon Cajun seasoning, and the juice and zest from ½ a large lemon.
  3. Toss into the seafood and serve. Drain the seafood mixture and add the sauce. Stir to coat everything before serving immediately.

Seafood boils are excellent for lunch or dinner. Serve by itself or with a broccolini salad or Cajun fries, and garnish with a sprig or two of parsley. Enjoy!

Tall overhead image of the cooked Cajun seafood boil.

💭 Angela’s Tips & Recipe Notes

This can be as mild or as spicy as you’d like!

  • To kick up the heat, add more Cajun seasoning, cayenne pepper, or red pepper flakes to the garlic butter sauce. Remember, there is a bit of seasoning already on the seafood, be conservative at first.

Use the sauce for dipping.

  • You can also serve the garlic butter sauce on the side as a dipping sauce. It’s amazing with a side of toasted bread!

Looking for something new to do with second-day leftover seafood?

  • Take shrimp and crayfish out of their shells and chop them in pieces. Add an egg or two, sour cream or milk, breadcrumbs, and spices to make crawfish cakes! Heat up 1 tablespoon of olive oil in a skillet and fry them until golden.

🥡 Storing & Reheating

Keep leftovers in an airtight container or a plastic bag with the air pushed out, and you can enjoy this meal for up to 4 days after it’s been cooked.

If your gulf shrimp were fresh, you can freeze your leftovers. However, you should never refreeze shrimp. So if your shrimp had to be thawed before you added them to the boil, leave any extra food in the fridge.

When freezing, put cooled leftovers in a freezer bag and remove as much air as possible. It will be good for up to three months.


To reheat, turn the oven on 275℉ (135℃). While waiting for it to heat up, put leftovers on a greased baking sheet and sprinkle it with a bit of water. Cover it with foil and bake for at least 10-15 minutes or until the internal temperature is 125-130℉ (52-54℃).

If you stored your butter sauce separately, you can also steam leftovers in a large pot fit with a steamer. Heat 2-inches of water to boiling, add leftovers, and leave covered for 6-8 minutes before mixing with melted Cajun garlic butter sauce.

To reheat from a frozen state, thaw in the fridge overnight before following the instructions above.

🦐 What To Serve With A Cajun Seafood Boil

  • French Bread
  • Acorn Squash
  • Steamed Broccoli
  • Baked Parmesan Zucchini Rounds
  • Cob Loaf
  • Rustic Bread
  • Sauteed Broccolini


📋 Recipe

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