Cajun Seafood Boil
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Shrimp, crab legs , crawfish, sausage, lobster and a few veggies in a garlic butter sauce is what makes up this delicious seafood boil.
This Cajun seafood boil is the perfect dish for family style dining for a group of people. Actually, this recipe is usually served in a large platter and placed in the middle of the table and can serve anywhere from two to four people.
What is Family Style Dining?
Family style dining is a less formal way of serving food especially when at home. It’s when prepared food is served on the table in large platters or serving dishes rather than serving the meal on individual plates. That way, guests serve themselves directly from the platters. There is no, “pass the potatoes please”.
Cajun Seafood Boil / Shrimp Boil
This Seafood Boil can easily feed four people comfortably with no leftovers or two to three people with some leftovers. So, if you need to make any adjustments to this recipe please do. The best way to serve this dish is to place all cooked ingredients into a large platter or a aluminum pan.
Ingredients
Seafood Boil Ingredients
- 3 quarts water
- 12 ounce bottle of beer (totally optional)
- 1 box Shrimp and Crab Boil Seasoning packet (I used McCormick’s and it has 2 bags and I used both)
- 1 medium yellow onion quartered
- 2 lemons (one cut in pieces used for the boil, half one used for the butter sauce and the other half used for serving)
- 2 Tablespoons Cajun Spice – See Jett’s Homemade Cajun Spice above
- 6 small red potatoes whole
- 1 large andouille sausage sliced into angled rounds (about 12-inches in length)
- 4 ears of corn (cut in half)
- 2 lobster tails (4-ounce tails)
- 2 crab leg clusters
- 4 crawfish
- 10 ounces shrimp (I use Argentina Raw Red Shrimp)
Garlic Butter Ingredients
- 1 cup unsalted butter (2 sticks)
- 10 garlic cloves minced (I used this garlic press)
- 1 teaspoon salt
- 1 Tablespoon dried parsley
- juice from half a lemon
Seafood Boil Instructions
Beings though some ingredients need to cook longer than others this recipe is an uncomplicated step-by-step process. For example, the potatoes take longer to cook so they go in first. Anyway, here we go.
Prepare The Boil
In a large stock pot add water, beer (if using), Cajun spice, Shrimp and Crab Boil seasoning bags, sliced lemon and onion. Bring all the named ingredients to a boil.
Boil Ingredients
Carefully add whole red potatoes to boiling pot. Cook for about 15 minutes or until potatoes are slightly fork tender. Then add ears of corn and andouille sausage to boiling pot. Cook for about 5 minutes. then add lobster tails to pot making sure all ingredients are submerged in the boiling liquid. Continue boiling for about 3 minutes then add the crab leg clusters. Again, make sure all ingredients are submerged in the boiling liquid. Then carefully add the crawfish and shrimp into the hot pot making sure everything is submerged. After the shrimp is added continue cooking for about 2 minutes. Using a slotted spoon carefully remove all vegetables and seafood and place in a large bowl or in an aluminum pan.
Garlic Butter Instructions
Prepare Garlic Butter
Place butter, garlic, lemon juice, parsley and salt in a small pot and bring to a boil. Then immediately remove from heat and pour the garlic butter over all the vegetables and seafood. Toss with tongs and serve family style.
I AM EXCITED YOU ARE VIEWING JETT’S EASY RECIPE FOR CAJUN SEAFFOD BOIL / SHRIMP BOIL AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Cajun Seafood Boil
Shrimp, crab legs , crawfish, sausage, lobster and a few veggies in a garlic butter sauce is what makes up this delicious seafood boil.
Ingredients
Seafood Boil Ingredients
- 3 quarts water
- 12 ounce bottle of beer (totally optional)
- 1 box Shrimp and Crab Boil (I used McCormicks and it has 2 bags and I used both)
- 1 medium yellow onion quartered
- 2 lemons (one cut in pieces used for the boil, half one used for the butter sauce and the other half used for serving)
- 2 Tablespoons Cajun Spice See Jett’s Homemade Cajun Spice
- 6 small red potatoes whole
- 1 large andouille sausage sliced into angled rounds (about 12-inches in length)
- 4 ears of corn (cut in half)
- 2 lobster tails (4-ounce tails)
- 2 crab leg clusters
- 4 crawfish
- 10 ounces shrimp (I use Argentina Raw Red Shrimp)
Garlic Butter Ingredients
- 1 cup unsalted butter (2 sticks)
- 10 garlic cloves minced (I used this garlic press)
- 1 teaspoon salt
- 1 Tablespoon dried parsley
- juice from half a lemon
Instructions
Seafood Boil Instructions
-
Beings though some ingredients need to cook longer than others this recipe is an uncomplicated step-by-step process. For example, the potatoes take longer to cook so they go in first. Anyway, here we go.
Prepare the Boil
In a large stock pot add 3 quarts water, beer (if using), Cajun spice, Shrimp and Crab Boil seasoning bags, sliced lemon and onion. Bring all the named ingredients to a boil.
-
Boil Ingredients
Carefully add whole red potatoes to boiling pot. Cook for about 15 minutes or until potatoes are slightly fork tender. Then add ears of corn and andouille sausage to boiling pot. Cook for about 5 minutes. then add lobster tails to pot making sure all ingredients are submerged in the boiling liquid. Continue boiling for about 3 minutes then add the crab leg clusters. Again, make sure all ingredients are submerged in the boiling liquid. Then carefully add the crawfish and shrimp into the hot pot making sure everything is submerged. After the shrimp is added continue cooking for about 2 minutes. Using a slotted spoon carefully remove all vegetables and seafood and place in a large bowl or in an aluminum pan.
Garlic Butter Instructions
-
Prepare Garlic Butter / Serve
Place butter, garlic, lemon juice, parsley and salt in a small pot and bring to a boil. Then immediately remove from heat and pour the garlic butter over all the vegetables and seafood. Toss with tongs and serve family style.
Recipe Notes
