Cajun Seafood Boil with Garlic Butter Sauce

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Y’all, remember when I thought I was adventurous for trying sushi back in 2006? Well, let me tell you about the day I discovered Cajun seafood boil during that girls’ trip to New Orleans with Kate. I swear, I still dream about it sometimes—all that spicy, buttery goodness that had me licking my fingers like nobody was watching! (Spoiler alert: everyone was definitely watching, and I definately didn’t care.)

It’s become our go-to family feast whenever Emma and Ryan are both home from college. There’s something magical about dumping a massive pile of seafood, potatoes, corn and sausage on the table and watching my formerly picky teenagers dive in like they haven’t eaten in days. Michael from yoga actually calls it “the ultimate mindfulness meal” because you can’t possibly be thinking about work emails when you’re cracking crab legs and getting butter up to your elbows!

My Take on Cajun Seafood Boil with Garlic Butter Sauce

Why you’ll actually make this recipe (unlike those complicated ones sitting in your Pinterest board since 2018):

It’s suprisingly quick to throw together. Seriously. I made this last Tuesday after work and still had time to watch that new murder documentary everyone’s talking about.

The flavors are INSANE. Each bite is like a little party in your mouth—spicy, buttery, garlicky heaven.

Perfect for feeding a crowd on a budget. When both kids brought friends home during spring break, this saved me from bankruptcy. Seafood isn’t cheap, but it goes further in a boil!

You literally cannot mess it up. And this is coming from someone who once set pasta on fire. (Don’t ask. Just keep water nearby when cooking with me.)

Ready to feel like you’re enjoying a little piece of Louisiana without the humidity that would absolutely destroy my already frizzy hair? Let’s do this!

What You’ll Need for This Bad Boy

For the Cajun Seafood Boil

Water

Just regular tap water. Though last summer during that crazy heatwave when Portland’s water tasted like swimming pool, I used bottled water. My budget-queen reputation took a hit that day!

Cajun & Old Bay Seasoning

These two are non-negotiable in my book. I once tried making my own Cajun seasoning to save money and Ryan asked if I was “trying to poison the family.” So much for my DIY spice blend dreams.

Hot Sauce

Louisiana or Tabasco work best. Remember when I accidentally used that ghost pepper sauce Kate brought me from Chicago? Emma still brings it up at family dinners. My face was the color of a fire truck for HOURS.

Onion

Yellow or white onions, quartered. I tried red onions once and Charlie the dog wouldn’t even beg for table scraps. That’s when you KNOW it’s bad.

Lemon

Fresh lemons brighten everything up! I get mine from Riverside Farmer’s Market—that cute guy with the beard charges way too much but his citrus is so much better than Safeway’s.

Andouille Sausage

That smoky spicy goodness! When I can’t find it, I use kielbasa. Actually, no, that’s not right… I tried kielbasa back in 2022 and it was too mild. Spicy Italian sausage worked WAY better.

Baby Potatoes

Those cute little red or yellow ones. If you forget to buy them (like I did during my perimenopause brain fog episode last month), just chop up regular potatoes. Nobody will notice after they’re soaked in that magical butter sauce.

Snow Crab Leg Clusters

These make the whole thing look fancy as hell! When my corporate friends come over, they think I’m splurging. Little do they know Costco had them on sale and I bought 3 bags!

Large Shrimp

Shell-on, please!!! I learned this the hard way. Pre-peeled shrimp turn into sad little rubber bands in the boil. Shell-on shrimp stay juicy and absorbing all those spices.

Corn on the Cob

Fresh corn in summer, frozen corn the rest of the damn year because Oregon corn in February is a sad, sad thing.

Hard-Boiled Eggs (optional)

This sounds weird but TRUST ME. My perimenopause-friendly protein addition that soaks up all the spicy flavor. Ryan thinks it’s gross but he also eats cold pizza for breakfast, so who’s the real culinary criminal here?

For the Garlic Butter Sauce (the liquid gold that makes everything better):

Butter

Unsalted, because we’re adults who control our own sodium destiny. Though after my last check-up, Dr. Ramirez would probably prefer I use that fake butter spray crap. Sorry, doc—some pleasures are worth the extra water retention!

Garlic

Fresh minced garlic ONLY. Those jars of pre-minced stuff taste like chemicals and disappointment. This is the hill I will die on.

Lemon Juice

Freshly squeezed. If you use the stuff from the little plastic lemon, we can’t be friends anymore.

Cajun & Old Bay Seasoning

Double the seasoning, double the flavor! Adjust to your spice tolerance. Since hitting 45, my stomach has vetoed anything above “medium” spice, which is HIGHLY unfair.

Chopped Parsley

For that pop of color that makes everyone think you’re fancy. Before my food blogger days, I would have 100% skipped this “unnecessary garnish.” Now I know better.

Smoked Paprika

This gives that smoky depth that makes people go “Mmm, what IS that?” Then you can act all mysterious like you have secret ingredients.

Hot Sauce

Just a touch more heat because WHY NOT?! Life’s too short for bland food!

Let’s Get Cooking (The Part Where Magic Happens)

Step 1: Prep Your Ingredients

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Get everything ready first! I learned this from my corporate days—proper prep prevents poor performance. That’s actually the only useful thing I took from 17 years in marketing, besides knowing how to fake interest in boring conversations.

Step 2: Prepare the Boiling Liquid

Fill a big pot halfway with water, then add your seasonings, hot sauce, and lemon wedges. Bring it to a boil! This is where all the flavor magic begins. When the steam hits your face and you start sneezing from the cayenne, you’re doing it right!

Step 3: Cook Potatoes and Sausage

Once boiling, add potatoes and cook for about 10 minutes. Then toss in the sausage and onions for another 5 minutes. The potatoes need a head start—much like how I need an extra hour to get ready compared to when I was in my 30s.

Step 4: Add Corn and Crab Legs

In go the corn and crab legs! Let them boil for about 5 minutes. Pro tip: if you’re having a hot flash while cooking (like I was last night!), stepping away from the steaming pot for a minute is TOTALLY acceptable. Self-care, y’all.

Step 5: Cook the Shrimp

Add those beautiful shrimp last—they only need 2-3 minutes until they turn pink and slightly curl. Overcooked shrimp is a CRIME. I once overcooked them while texting Emma about her breakup, and it’s still referred to as “The Great Shrimp Tragedy of 2023” in our house.

Step 6: Add Hard-Boiled Eggs (if using)

If you’re doing the egg thing, add them now just to warm them through. About a minute does it.

Step 7: Drain and Serve

Drain everything in a colander. Then—this is key—spread it all out on newspaper or parchment paper right on the dining table! When I first did this, Ryan looked at me like I’d lost my mind, then promptly declared it “the coolest dinner ever.” Teenagers, man.

Step 8: Prepare the Garlic Butter Sauce

While everything’s cooling slightly, make your sauce. Melt butter, add garlic, seasonings, lemon juice, hot sauce, and finish with parsley. The smell of this sauce is better than any $70 candle I’ve ever bought (sorry, Anthropologie).

Step 9: Feast Like There’s No Tomorrow!

Drizzle that heavenly butter sauce all over everything, grab some extra for dipping, and dig in with your hands! This is NOT a fork-and-knife situation. When I served this to Kate’s husband (Mr. Always Proper), watching him reluctantly eat with his hands was honestly the highlight of their visit.

Tips from a Woman Who’s Made Every Possible Mistake

1. Don’t Overcook the Seafood

Nothing’s sadder than rubbery shrimp. NOTHING. Except maybe finding gray hairs in places gray hair should never be, but that’s a topic for another post!

2. Customize Your Spice Level

Since starting perimenopause, my spice tolerance has gone haywire. Some days I can handle the heat, other days water feels spicy. Adjust accordingly and keep some milk nearby just in case!

3. Take It Outside When Possible

I made this indoors during a rainstorm last month, and my kitchen smelled like seafood for DAYS. Charlie loved it; my book club, not so much. When Portland gives us those precious sunny days, I use the outdoor burner and save my kitchen (and marriage).

4. Use Broth for Extra Flavor

Sometimes I swap half the water with seafood stock or—don’t tell my yoga friends—cheap beer! Michael would be scandalized, but it adds amazing flavor.

5. Freshness Matters (but frozen works too!)

Fresh seafood is best, but let’s be real—I’m not always willing to spend $97 at the fish counter for one meal. Frozen seafood works great too! Just thaw it properly in cold water. I learned this the hard way after an unfortunate incident with room-temperature shrimp that had my whole family questioning my cooking abilities AND sanitation knowledge.

Questions People Actually Ask Me

What’s the best seafood to use?

Shrimp, crab legs, and crawfish are traditional. I’ve added mussels before, which were amazing until I realized Ryan was allergic. That ER trip was NOT in my budget for August 2022!

Can I make this ahead of time?

It’s best fresh, but you can prep ingredients ahead. I often chop everything during my Sunday meal prep while listening to true crime podcasts. The sauce can be made ahead and reheated too!

How spicy is this really?

As spicy as you want! Mine has gotten progressively milder as I’ve aged. When I made it for Emma’s college friends, I had to add extra hot sauce to theirs while keeping mine “Oregon mild” (which is basically water with red food coloring according to my sister).

What sides go with this?

Crusty bread is non-negotiable for sopping up that sauce! I also like a simple green salad to pretend I’m being healthy while basically drinking melted butter.

Can you freeze leftovers?

Yes, but the texture changes. I usually pick the meat from the shells first. Last time we had leftovers, I turned them into the most AMAZING seafood fried rice the next day while still in my pajamas at noon. Working from home has its perks!

What’s seafood boil sauce made of?

Butter, garlic, lemon, and spices. AKA the four food groups of happiness.

What seasoning brands do you recommend?

I’m loyal to Zatarain’s and Old Bay. I tried a fancy brand from that specialty shop on 23rd Avenue once, and it cost more than my first car but tasted exactly the same as the grocery store stuff.

How’s this different from Low Country boil?

Cajun boil is spicier with more seafood variety, while Low Country boil is milder with more emphasis on shrimp and sausage. Kind of like the difference between me before and after coffee!

More Dinner Recipes For When You’re Feeling Fancy

If you liked this, you might also love:

Garlic Butter Steak Bites: My go-to when the kids bring home new significant others I want to impress. Works EVERY time.
Crab Stuffed Salmon: This looks super fancy but is actually pretty easy. I made this for my first date with that Hinge guy back in October. He was impressed with the food, less impressed with my rant about corporate America after two glasses of wine.
Smothered Chicken and Rice: Pure comfort food that reminds me of my mom’s cooking, but with way more garlic because I’m not stuck in the 1980s flavor profile.

These recipes make me look like I know what I’m doing in the kitchen, which balances out all the times the smoke detector serves as my cooking timer!