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cajun seafood boil recipe in a large bowl with newspaper
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5 from 28 votes

Cajun Seafood Boil with Garlic Butter Sauce

This Cajun Seafood Boil with Garlic Butter Sauce is a flavorful feast of shrimp, crab, lobster tails, mussels, clams, sausage, and potatoes. Prepared in under an hour, this easy seafood boil recipe is the perfect meal for entertaining guests.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner, Seafood
Cuisine: American
Servings: 8
Calories: 765kcal
Author: Britney


  • Large Stock Pot
  • Tongs
  • Large Sauce Pan
  • Newspaper or Aluminum Serving Pans


  • 2 12 oz Beer cans
  • 8 qts Water
  • 5 Bay leaves
  • 1 cup Old Bay Seasoning
  • 2 tbsps Smoked paprika
  • 2 tbsp Cayenne pepper less or more as desired
  • 1 tbsp Black pepper
  • 2 tbsp Dried thyme
  • 2 Lemons sliced
  • 10 Garlic cloves peeled and smashed
  • 2 Large onions peeled and sliced
  • 2 tbsps Salt
  • 1 lb Red potatoes halved
  • 6 ears Corn cut into thirds
  • 1 lbs Andouille sausage
  • 10 Snow crab clusters/legs about 2 lb
  • 4 Lobster tails about 1-1 ½ lbs
  • 1 lb Mussels optional
  • 1 lb Clams optional
  • 2 lbs Jumbo shrimp

Seafood Boil Sauce

  • 2 cups Butter 4 sticks
  • 8 Garlic cloves diced finely
  • ¼ cup Cajun seasoning
  • 2 tbsp Old bay seasoning
  • 1 tbsp Red Pepper Flakes optional
  • 1 tbsp onion powder
  • Salt to taste (I used 1 tsp)
  • 2 cups Reserved broth from above
  • Fresh parsley garnish
  • ½ cup Hot sauce for serving


  • Add beer, and water to a large stock pot. Bring to a boil and then add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, thyme, salt, lemons, garlic, and onions. Stir together and boil for 5 minutes to allow flavors to come together.
  • Add halved red potatoes and corn to the pot and allow them to cook until the potatoes are tender but not mushy (about 15 minutes). Then add sausages and allow them to cook for another 5 minutes.
  • Add crab legs, lobster tails, mussels, clams, and shrimp. Cover the pot with a lid and allow everything to boil together for 10 minutes. (The mussels and clams will pop open once they are finished and the shrimp will be pink) Stir together, save 2 cups of the broth, then drain.
  • Roll out newspaper or a large serving tray and place seafood on top. 
  • Make the sauce. Melt butter over medium low heat in a large sauce pan, then add garlic and cook until fragrant, about 3 minutes. Then add cajun seasoning, old bay seasoning, red pepper flakes, onion powder, and salt. Add 1 cup of the reserved broth and simmer on low for 3-5 minutes, until sauce thickens. (For a thinner sauce, add 2 cups) Add freshly diced parsley and remove from the heat.
  • Pour sauce over the seafood and enjoy! Serve with hot sauce (optional)


Calories: 765kcal | Carbohydrates: 32g | Protein: 40g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 334mg | Sodium: 3780mg | Potassium: 1057mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3991IU | Vitamin C: 39mg | Calcium: 241mg | Iron: 7mg