Hey y’all! If you’re on the hunt for the BEST seafood boil recipe you can whip up right at home, you’ve come to the right place. This seafood boil is a feast for the senses, loaded with jumbo shrimp, crab, andouille sausage, potatoes, eggs, and corn on the cob. All of these goodies are simmered in a flavor-filled broth of Cajun spices and aromatics, then drenched in an epic garlic butter sauce. Trust me, this finger-licking-good seafood boil recipe is not only delicious but also an easy meal that’s perfect for serving a crowd!

Ingredients You’ll Need

For the Cajun Seafood Boil:

  • 3 quarts water
  • 1 (12-ounce) can of beer (optional but highly recommended)
  • 3 tablespoons Cajun seasoning
  • 1 tablespoon Old Bay seasoning
  • Hot sauce, to taste
  • 1 medium yellow onion, roughly sliced into half-moons
  • 1 large lemon, cut into wedges (plus more for serving)
  • 12 ounces andouille sausage, sliced into rounds
  • 1 lb baby potatoes, red or gold (or a mix of both)
  • 1 lb pre-cooked snow crab leg clusters, fresh or frozen
  • 1 – 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled
  • 4–6 ears sweet corn on the cob, I use the mini ones
  • 4–6 hard-boiled eggs (optional)

For the Garlic Butter Sauce:

  • 1 cup (2 sticks) unsalted butter
  • 10 cloves of garlic, finely minced or pressed
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • Hot sauce, to taste

Instructions to Make Your Seafood Boil

Step 1: Prepare the Boil

Grab an extra-large stockpot or Dutch oven (about 10 quarts or larger) and set it over medium-high heat. Combine the water and beer (if using) and bring the liquid to a boil. Next, season the boil with Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce to taste. Toss in the sliced onion and lemon wedges, then stir everything together to combine well. Let this mixture boil for about 15 minutes to build up that delicious flavor base.

Step 2: Add the Andouille & Potatoes

Carefully add the andouille sausage rounds and baby potatoes into the pot, stirring to combine them with the boil. Let the sausage and potatoes cook for 15-20 minutes, or until the potatoes are just about fork-tender.

Step 3: Add the Seafood & Corn

Gently nestle the snow crab clusters into the pot along with the shrimp and corn on the cob. Make sure everything is fully submerged in the boil and give it a careful stir to ensure all the ingredients are well combined. Continue boiling for another 5-7 minutes, until the shrimp turns pink and the corn is tender. Meanwhile, you can start preparing the garlic butter sauce.

Making the Garlic Butter Sauce

On a separate burner, grab a small saucepan and set it over medium heat. Combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Cajun seasoning, smoked paprika, and hot sauce to taste. Stir everything together and simmer the sauce until the butter melts and all the ingredients are well combined, which should take about 5-7 minutes. Once ready, remove from heat.

Assembling Your Cajun Seafood Boil with Sauce

Line an extra-large baking sheet with foil, parchment paper, or even newspaper if you’re feeling traditional. Using a spider strainer, carefully remove the seafood boil contents from the pot and place them onto the prepared baking sheet. If you’re using hard-boiled eggs, add them in now. Remove and discard the onion and lemon bits.

If you prefer a thinner garlic butter sauce, you can add some of the seafood boil broth to adjust it to your desired consistency. Now for the fun part! Pour the garlic butter sauce over the seafood boil ingredients. Using your hands (disposable gloves can be handy here), toss everything together, ensuring every nook and cranny is smothered in that luscious sauce.

Serving Your Seafood Boil

Feel free to serve this Cajun seafood boil as-is, letting everyone grab what they’d like directly from the baking sheet. The chaos and messiness are all part of the fun! Alternatively, you can divide the boil onto individual plates for a more formal presentation. Serve immediately with lemon wedges on the side. Don’t forget to sop up any runaway garlic butter sauce – that’s where the magic is!


Be sure to read the full blog post for more tips and tricks to perfect your seafood boil. Whether you’re hosting a summer cookout or a cozy indoor feast, this recipe is sure to be a hit. Enjoy!


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