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Homemade Cajun Seafood Boil Recip

Delicious Homemade Cajun Seafood Boil Recipe for Gatherings

Experience the vibrant flavors of Louisiana with this Homemade Cajun Seafood Boil recipe, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Dinner
Cuisine: Cajun, Louisiana
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seasoning Blend
  • 2 tbsp Old Bay seasoning Substitution: Use a homemade Cajun seasoning if desired.
  • 1 tbsp Smoked paprika Substitution: Regular paprika for less heat.
  • 2 tbsp Cajun seasoning Opt for a salt-free version to control saltiness.
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 1 tsp Cayenne pepper Adjust based on heat preference.
  • 1 tsp Red pepper flakes
  • 1 tsp Dried thyme
  • 1 tsp Coarse ground black pepper
  • 1 tsp Ground mustard
  • 1 tsp Celery seed
  • 1 tsp Ground coriander
For the Boil
  • 1.5 gallons Water Fill pot halfway to two-thirds.
  • 1 cup Kosher salt Adjust based on saltiness of seasoning.
  • 10 cloves Garlic Smashed.
  • 2 Onions Quartered.
  • 2 Lemons Sliced.
  • 1 cup Louisiana-style hot sauce
  • 3 Bay leaves
  • 1 lb Red potatoes Holds shape well during cooking.
For the Seafood & Sausage
  • 1 lb Whole shrimp Choose large shrimp for best results.
  • 1 lb Mussels Ensure cleaned and debearded.
  • 1 lb Snow crab clusters Use frozen pre-cooked crab for ease.
  • 1 lb Andouille sausage Substitution: Smoked kielbasa if unavailable.
  • 2 ears Sweet corn
For the Spicy Garlic Butter Sauce
  • 1 cup Unsalted butter Suggestion: Use high-quality or European-style butter.
  • 4 cloves Minced garlic
  • 1 tbsp Lemon zest
  • 2 tbsp Lemon juice
  • 1 tbsp Leftover seasoning mix
  • 1/4 cup Parsley For garnish.
  • 1 Additional lemon wedges For serving.

Equipment

  • large stockpot
  • Medium Bowl
  • small saucepan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine Old Bay seasoning, smoked paprika, onion powder, garlic powder, cayenne pepper, red pepper flakes, dried thyme, black pepper, ground mustard, celery seed, and ground coriander. Stir well to ensure even distribution. Set aside.
  2. Fill a large stockpot about halfway with water and place it over high heat. Allow to come to a vigorous boil, around 60 to 90 minutes.
  3. Stir in kosher salt, bay leaves, quartered onions, smashed garlic cloves, Louisiana-style hot sauce, and lemon slices. Sprinkle in the prepared seasoning mix, stirring to combine.
  4. Introduce the red potatoes to the stockpot and allow them to boil for about 12 minutes. Check for doneness with a fork.
  5. Carefully add the whole shrimp, cleaned mussels, snow crab clusters, and slices of andouille sausage to the pot. Cover and let everything gently boil for about 10 minutes.
  6. Add the sweet corn and stir gently, boiling for an additional 5 minutes.
  7. Melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté until golden, about 2 minutes. Whisk in leftover seasoning mix, lemon juice, and reserved broth.
  8. Pour the seafood and vegetables onto a newspaper-lined baking sheet for a festive presentation. Drizzle with spicy garlic butter sauce, garnish, and serve.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 1500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Opt for the freshest seafood from local markets for best results. Allow the pot to reach a rolling boil for even cooking.

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