Seafood Boil Recipe with Cajun Butter Sauce

1. 1

   Fill a large pot up with water about 3/4 of the way. Add crab boil seasoning packets and liquid crab boil (if using); bring water to a boil.

2. 2

   Add red potatoes, onions, lemons, and oranges to pot of boiling water. Cook for about 10 to 15 minutes, or until potatoes are just parboiled (fork tender but not falling apart).

   10 min
3. 3

   Next, add crab legs and andouille sausage. Cook for about 10 minutes.

   10 min
4. 4

   Halfway through (at the 5-minute mark), add the shrimp and hot banana peppers.

5. 5

   Once shrimp is pink and opaque, turn off heat and add corn niblets to the pot.

6. 6

   Let everything soak in the pot for 15-20 minutes, to allow the flavors to meld together. While everything is soaking, make the Cajun butter sauce (below).

7. 7

   Add boiled eggs, if using. Note: Boil eggs separately until they are hard-boiled. You can add them to seafood boil in the last few minutes of cooking to infuse flavor.

8. 8

   Finally, use a slotted spoon or a strainer to remove ingredients from pot and transfer to individual seafood boil bags or a large serving platter or bowl.

9. 9

   Toss everything with Cajun butter sauce right before serving.

Cajun Butter Sauce

1. 10

   In a large saucepan over medium heat, melt unsalted butter.

2. 11

   Add minced garlic to melted butter. Sauté for about 3-4 minutes, or until garlic is fragrant.

3. 12

   Stir in Cajun seasoning, Old Bay seasoning, granulated onion, granulated garlic, and coarse black pepper. Cook for 1-2 minutes.

   1 min
4. 13

   Add lemon juice and lemon zest to sauce, stirring to combine.

5. 14

   Pour in chicken stock and stir well to combine. Allow mixture to simmer for a few minutes.

6. 15

   Add hot sauce and stir well.

7. 16

   Let Cajun butter sauce simmer for about 5 minutes.

   5 min
8. 17

   Taste sauce and adjust seasoning as desired, adding more Cajun seasoning or hot sauce for heat, or more lemon juice for acidity. Feel free to add fresh herbs like bay leaves, parsley, chives, or scallions, if desired.