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Cajun Seafood Boil

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A Cajun Seafood Boil is a bold, flavor‑packed feast combining shrimp, crab, sausage, corn, and potatoes, all cooked together in a spicy seasoned broth and finished with a rich Cajun butter sauce. It’s perfect for group gatherings and messy, satisfying eating.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 25‑30 minutes
  • Total Time: Approx. 50 minutes
  • Yield: 4‑6 servings
  • Category: Main Course
  • Method: Boiling & Tossing in Sauce
  • Cuisine: Cajun / Southern

Ingredients

  • For the boil:
  • 1 lb shrimp (shell‑on or peeled)
  • 1 lb crab legs or claws
  • 2 ears corn on the cob (cut into pieces)
  • 1 lb baby potatoes
  • 1 lb smoked sausage (sliced)
  • 2 lemons (halved)
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Old Bay seasoning (optional)
  • 4‑6 cloves garlic (whole or crushed)
  • 2 bay leaves
  • Salt to taste
  • Water to cover
  • For the Cajun butter sauce:
  • ½ cup unsalted butter
  • 2‑3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • Hot sauce (optional, to taste)
  • ½ teaspoon brown sugar (optional, for balance)

Instructions

  1. Bring a large stockpot of water to a boil. Add salt, Cajun seasoning, Old Bay (if using), lemon halves, bay leaves and garlic. Stir well to combine. :contentReference[oaicite:0]{index=0}
  2. Add the baby potatoes and boil for about 10–12 minutes (or until they begin to soften).
  3. Add the corn and smoked sausage and cook for another 5‑7 minutes.
  4. Add the shrimp and crab (or other shellfish) and simmer for 3‑5 minutes until shrimp are pink and opaque and crab is heated through. :contentReference[oaicite:1]{index=1}
  5. While the boil is cooking, melt the butter in a separate pan over medium heat. Add minced garlic, Cajun seasoning, paprika, lemon juice, hot sauce and brown sugar (if using). Simmer until the sauce is fragrant. :contentReference[oaicite:2]{index=2}
  6. Drain the boiled seafood mixture and transfer everything to a large tray or sheet pan (or directly onto a newspaper‑lined table for the full traditional experience). :contentReference[oaicite:3]{index=3}
  7. Pour the hot Cajun butter sauce over the seafood, potatoes, corn and sausage. Toss gently to coat. Serve immediately, garnished with fresh lemon wedges and chopped parsley or green onions.

Notes

  • You can vary the seafood—use clams, mussels, crawfish or lobster tails for a more luxurious mix. :contentReference[oaicite:4]{index=4}
  • Adjust the spice level by varying how much Cajun seasoning and hot sauce you add.
  • This is best served immediately while the seafood is hot and the sauce is fresh; leftovers can be stored, but texture may change.
  • Serving on a large tray or newspaper makes cleanup easier and the meal more communal. :contentReference[oaicite:5]{index=5}

Nutrition

Find it online: https://juliameals.com/cajun-seafood-boil/