This Cajun seafood boil combines crayfish, gulf shrimp, smoked sausage, corn on the cob, potatoes, and more for a delicious dish! It's a meal that's perfect for entertaining guests - and completely suitable as the centerpiece of your gathering! Not to mention, it is ready to enjoy in just 35 minutes!
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Instructions
Cajun Seafood Boil
In a large stockpot, warm the 1 tablespoon butter over medium heat until melted. Add chopped 1 large yellow onion and saute for 2-3 minutes, or until it just begins to turn translucent.
Add in the 8 cloves garlic, 2 tablespoon old bay seasoning, 2 tablespoon Cajun seasoning, 4 whole bay leaves, lemon juice from 1 large lemon, 1 teaspoon each, salt & pepper, and 16 cups water. Stir to mix and bring to boil over medium-high heat.
Once your water is boiling, add the 1 ½ lbs Yukon Gold potatoes(leave whole if small, halve, or quarter to have evenly sized potatoes) and cook covered for about 10 minutes or until they start to get tender. *Reduce heat if necessary to prevent boiling over.
Add the 4 ears sweet corn and 14 oz smoked sausage, cover, and cook for an additional 5 minutes. Then add the 24 oz crawfish and 24 oz gulf shrimp, return the cover, and turn off the heat. Let the pot sit undisturbed for 5 minutes while you make the garlic butter sauce.
Garlic Butter Sauce
Bring a skillet to medium heat, add the ½ cup butter, and melt. Add diced ½ large yellow onion and saute for 2-3 minutes, then add the 1 tablespoon garlic and continue sauteing for an additional minute.
Add the 1 tablespoon Cajun seasoning along with ½ large lemon juice and zest, then stir to incorporate. Serve on the side, or toss the drained seafood boil in the lemony garlic butter sauce.