Cajun Seafood Boil with Garlic Butter Sauce
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Chad's Pro Tip
Give the crab shells a light crack with the back of a heavy knife before they hit the pot — it lets that seasoned broth work its way toward the meat instead of just flavoring the shell. And don't be shy with the seasoning up front; almost all of it ends up in the cooking liquid, so a weak broth means bland seafood no matter how good your sauce is.
Ingredients
Step-By-Step Guide
11 Steps- 1
Pour the beer, water, and chicken bouillon paste (if using) into a massive stockpot and crank the heat to high until it hits a rolling boil.
- 2
Stir in the bay leaves, Old Bay, Cajun seasoning, Sazon, red pepper flakes, seasoned salt, sliced lemons, smashed garlic, and sliced onions, then let everything boil together for 5 minutes so the flavors marry.
- 3
Drop in the sausage, corn, and potatoes, and let them cook in the broth until the potatoes are just fork-tender, about 15-18 minutes .
- 4
Crack the crab shells slightly with a cracker or the back of a heavy knife, then add the crab legs and lobster tails to the pot and cook for 4-5 minutes .
- 5
Add the raw mussels and cook for another 3-4 minutes , until they begin to open.
- 6
Add the jumbo shrimp last and cook just 2-3 minutes , until they turn pink and curl into a C — watch closely so nothing overcooks.
- 7
Scoop out 2 cups of the broth to reserve for the sauce, then drain the pot and spread everything out on newspaper or into serving pans.
- 8
While the seafood cooks, melt the butter in a large skillet over medium-low heat, add the minced garlic, and cook until fragrant, about 3 minutes .
- 9
Stir in the Cajun seasoning, Old Bay, red pepper flakes, onion powder, and brown sugar, letting the spices bloom in the butter for a minute.
- 10
Pour in the reserved broth and simmer until the sauce thickens slightly, then stir in the fresh parsley, a squeeze of lemon juice, and hot sauce if you want extra heat.
- 11
Drench the seafood spread generously with the garlic butter sauce, reserving the rest on the side for dipping, and finish with a scatter of toasted sesame seeds and a spoonful of chili crisp before serving immediately.
Reviews
5 (3)- Chef Chad
Cracking the crab shells before they hit the broth is the move — you actually taste the seasoning all the way through the meat instead of just on the shell.
- Big Chad's Kitchen Team
We staggered the seafood exactly as written and nothing was overcooked — mussels popped open perfectly and the shrimp still had a snap to them.
- The Test Kitchen Crew
That garlic butter sauce with the reserved broth stirred in is dangerously good — we ended up doubling the batch just for dipping bread.
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