This incredibly delicious recipe is the BEST garlic butter Cajun seafood boil you will ever try. It is made with rich, spicy, buttery seafood boil sauce using a basic Cajun seasoning mix. It also has the closest flavor to the famous whole shabang boiling crab style.
With this recipe, you don't need to Google 'the closest Cajun restaurant' or 'best Cajun seafood boil near me' anymore. Why? Because you know the secret of the sauce and can make it yourself.
And if you're a fan of the famous boiling crab restaurant, this recipe is definitely for you. Remember that addicted whole shabang garlic Cajun sauce? You will be able to resemble it with just a few simple ingredients.
Since you're here, I bet you have a thing with Cajun-style food (just like me). So be sure to check out this amazing Cajun Style Semi-dried Squid and this Cajun grilled avocado chicken sandwich. They're both using this amazing spicy garlic butter sauce in the recipes.
In order to make the best garlic butter seafood boil, you'll need some basic Cajun seasoning mix for the sauce.
- Old Bay seasoning. Your Cajun style seafood boil won't complete without this.
- Lemon Pepper seasoning. I use the one from McCormick.
- Paprika or smoked paprika helps to enhance the unique color that always found in any Cajun recipe.
- Cajun seasoning. You'll save a lot of time if you just buy this ready-to-use seasoning.
- Cayenne pepper. It brings the extra spicy to this garlic boiling seafood. Omit this if you can't handle the spiciness.
- Brown sugar. It adds a hint of sweetness to the sauce which help to balance the buttery, garlicky and spicy flavor of the sauce.
- Fresh garlic. Lots of garlic will be used to make this seasoning mix recipe so make sure you have extra in inventory.
- Unsalted butter. Just like garlic, you need lots of them. And make sure they are unsalted.
How to make garlic butter seafood boil
Make Cajun seasoning mix: Gather all ingredients for the seasoning mix.
Melt unsalted butter: In a heavy bottom medium cooking pot or large cooking pan, melt butter over medium heat.
Add minced garlic: When butter has melted completely, add the minced garlic and cook for 5 minutes.
Cook garlic in butter: Remember to stir occasionally so the garlic won't stick to the bottom of the pan and burn.
Add seasoning: Add the rest of seasoning mixture to the butter garlic mixture, constantly stir for another 6-8 minutes to prevent the mixture from scorching (still use medium heat setting).
Cook vegetables: In a separate pot, start cooking corns and potatoes.
Make finishing mixture: Gathering ingredients for finishing mixture, then set them aside for later use.
Add vegetables/sausages: Start adding corns, potatoes and sausages to seasoning mixture. Coat them evenly with the sauce and let them cook for 5-8 minutes. Make sure to stir the mixture occasionally to prevent the bottom from burning.
Add seafood of your choice: Add uncooked seafood of your choice (such as shrimps, crawfish, clams, or mussels).
Cook seafood: Coat the seafood completely with Cajun seasoning mix and let them cook on medium-high heat for 10-15 minutes or until they are fully cooked.
Cover the seafood: When seafood are cooked completely, quickly turn off the heat, cover the cooking pan and let them rest for 5-10 minutes.
Mix with finishing mixture: Move the seafood and vegetables with half or one third of the sauce to a large mixing bowl. Then when the seafood are still hot, immediately add finishing mixture into the bowl.
Mix well: Use a large spoon, mix and coat the cooked seafood and vegetables evenly with finishing mixture. Serve hot immediately
Essential cooking tools
This Cajun style seafood boil calls for a lot of garlic. So to make the job easier, there are some tools that can actually help to speed up the cooking process.
Remember the more finely the cloves are crushed, the stronger the flavor will be. And make sure you include all of the garlic juice in the sauce. They're gold, don't throw them away.
- Granite mortal and pestle: If you making small batch of the recipe, this mortal comes in very handy. In fact this is what I often use whenever I make this butter garlic seafood boil recipe.
- Tuperware chop'n'prep: This small chopper is amazing and a very good tool to chop garlic as well as other herbs and vegetables. Don't underestimate its size, it can mince more garlic than it looks with just a few pull.
- Food processor: If you have extra budget, you can go all out for a food processor. Regardless of how big a batch you're gonna make, it can handle all of your minced garlic needs.
Cajun seasoning mix is used to make the seafood boil sauce which can understand as a main sauce for this recipe.
While a finishing mix is a touch up and added after everything is cooked and right before serving time.
Finishing mix help to enhance the flavors and bring out the goodness of this best garlic butter Cajun seafood boil.
Yes, definitely. You'll need to pre-cook big size of seafood before adding them into the Cajun sauce.
Yes, you can. Just remember to completely thaw them at room temperature before adding to the cooking pot. If not, their coldness will bring down the cooking temperature significantly and the extra water will do more damage to the sauce than good.
The sauce (made from seasoning mix) can be made separated and kept in an airtight container for up to 2 months due to its richness.
Absolutely. All you need to do is omit the cayenne peppers and reduce both the amount of Old Bay and Cajun seasoning by half.
Keep in mind that the new non-spicy flavor is not what the recipe originally aims for; thus it'll taste less amazing like it's supposed to be.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Best Butter Garlic Cajun Seafood Boil
- 1-2 lb shrimps/clams/crawfish/mussels uncooked
- 2 ea corn on the corb cut into equal pieces, cooked
- 1 link sausages cut into equal pieces, cooked
- 4 ea new potatoes cooked
Cajun seasoning mix (Cajun sauce/Seafood boil sauce)
- 1 lb unsalted butter
- 7 oz garlic minced
- 0.5 oz cajun seasoning or 5 tsp
- 0.5 oz Old Bay seasoning or 5 tsp
- 0.5 oz lemon pepper seasoning or 5 tsp
- 0.5 oz paprika or 5 tsp
- 0.4 oz brown sugar or 1 tbsp
- 0.2 oz cayenne pepper or 2 tsp
- 8 oz unsalted butter soften, room temperature
- 3 oz garlic minced
- 0.5 oz Cajun seasoning or 5 tsp
- 0.5 oz Old Bay seasoning or 5 tsp
- 0.5 oz paprika or 5 tsp
Make Cajun seasoning mix
- In a heavy bottom medium cooking pot or large cooking pan, melt unsalted butter over medium heat.1 lb unsalted butter
- When butter has melted completely, add the minced garlic and cook for 5 minutes.7 oz garlic
- Remember to stir occasionally so the garlic won't stick to the bottom of the pan and burn.
- Add the rest of garlic Cajun boiling seafood's seasoning mixture to the butter garlic mixture, constantly stir for another 6-8 minutes to prevent the mixture from scorching (still use medium heat setting).0.5 oz cajun seasoning, 0.5 oz Old Bay seasoning, 0.5 oz lemon pepper seasoning, 0.5 oz paprika, 0.4 oz brown sugar, 0.2 oz cayenne pepper
- In a separate pot, start cooking corns and potatoes.2 ea corn on the corb, 4 ea new potatoes
Make finishing mixture
- Gathering ingredients for finishing mixture then set them aside for later use.
Make garlic Cajun boiling seafood
- Start adding corns, potatoes and sausages to seasoning mixture. Coat them evenly with the sauce and let them cook for 5-8 minutes. Make sure to stir the mixture occasionally to prevent the bottom from burning.1 link sausages
- Add uncooked seafood of your choice (such as shrimps, crawfish, clams, or mussels).1-2 lb shrimps/clams/crawfish/mussels
- Coat the seafood completely with Cajun seasoning mix and let them cook on medium heat for 10-15 minutes or until all of them are fully cooked.
- When seafood are cooked completely, quickly turn off the heat, cover the cooking pan and let them rest for 5-10 minutes.
- Move the seafood and vegetables with half or one third of Cajun seasoning mix to a large mixing bowl. Then when the seafood are still hot, immediately add finishing mixture into the bowl.8 oz unsalted butter, 3 oz garlic, 0.5 oz Cajun seasoning, 0.5 oz Old Bay seasoning, 0.5 oz paprika
- Use a large spoon, mix and coat the cooked seafood and vegetables evenly with finishing mixture.
- Serve hot immediately.
- You can swap shrimp for any kind of seafood you like and remember to cook this over medium heat ONLY. Also, DON’T forget the finishing mixture. It is the secret to make any Cajun boiling more delicious.
- If you don't have lemon pepper seasoning, you can substitute for 2 tbsp (1oz) of lemon juice & 2 tsp of ground black pepper.
- If you don't have brown sugar, you can substitute for 1.5tsp (0.2oz) of granulated white sugar.
- You can use the left over Cajun seasoning mix in the pan to make different batch of boiling seafood or just serve it as sauce on the side.
- If you decide to use larger size of seafood such as lobster, then it is best for you to cook them first.
- Cajun seasoning mix can be made separated to use for other recipes kept in an airtight container, in refrigerator, for up to 2 months.
- Per popular demand, I also added the volume measurement (tbsp and tsp) of each ingredients. However, I recommend to use the weight measurement whenever you can for more consistent flavor.
Disclaimer: this post was originally published on April 3, 2019