A fusion between Asian & Cajun flavor which creates such unique and addicted boiling seafood. This Garlic Cajun Boiling Seafood will keep your lips smacking non stop.
So you’re craving for a hot Cajun boiled craw fish but the nearest decent restaurant is like a thousand miles away, then what would you do? You make yourself a big batch of home style Cajun mix, don’t you? This Garlic Cajun Boiling Seafood is a perfect recipe to accomplish at home whenever you feel craving for one. Also it is the closest one you can make at yourself to assemble the famous shabang Cajun flavor of LA Crawfish.
The name of this recipe has mentioned the main ingredients besides the almighty Cajun seasoning which is garlic.
You’ll start with a lots of garlic and end with also a decent amount of additional garlic.
Why? Because I was attempting to kill a demon in my apartment with the ancient beliefs: garlic-anti-everything-bad.
Boohoo, just kidding. I name this Garlic Cajun Boiling Seafood recipe because I love garlic.
So we dive into those steps and ingredients and pay attention to details if you can, I have made many trial batches of this recipe in order to come up with the perfect amount for the ingredients.
Enjoy yourself and may the almighty sauce be with us.
What else can I use this Cajun sauce with?
Don’t limit the use of Cajun sauce to just only boiling seafood.
I also use this amazing garlic Cajun sauce to make this Cajun Style Semi-dried Squid. This semi squid was one of the best sellers on our restaurant menu. The best part of any Cajun recipe is: pairing it with any kind of cold beer, then you’re in heaven.
And if you want to make this into a sandwich, I also have this tasty Cajun grilled avocado chicken sandwich ready for you. Try it and you will fall in love with the sandwich so deeply. Cajun chicken layered with fresh avocado, lettuce, and tomato is the best new sandwich.
Ingredients used in this garlic Cajun boiling seafood recipe
- Old Bay seasoning. Your Cajun boiling seafood won’t complete without this. In fact, any Cajun style recipe that omits this particular ingredient is not really qualified for the amazing taste, in my opinion.
- 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. The name says it all, you need Cajun spice mix to make this recipe possible. It saves a lot of time if you just bought this ready-to-use Cajun seasoning.
- Or if you prefer making it yourself, it is a mixture of a lot of spices included: salt, garlic powder, white pepper, dried oregano powder, onion powder, black pepper, cayenne pepper, dried thyme powder, and paprika.
- Cayenne pepper brings the extra spicy to this garlic Cajun boiling seafood. Omit this if you can’t handle too much spicy.
Crush your garlic – Don’t throw them in food processor
The more finely the cloves are crushed (not cut or mince into pieces), the stronger the flavor will be. That said I strongly recommend you using one of the old-fashioned way to crush garlic: using mortar and pestle.
I bought a granite mortal and pestle ages ago and still using it. I love it so much so I had to take in on a plane with me when I move half across the globe 5 years ago.
You’ll thank me later when you finally get to experience the wonderful fragrance of butter and crushed garlic. This is the secret makes this garlic Cajun boiling seafood recipe so delicious (and smell super duper good).
As mentioned above, I’m a garlic lover. I crushed and used garlic a lot in most of my recipes. You can see it here and here.
Other Cajun related recipes
I love Cajun flavor so much. This garlic Cajun mix boiling seafood is one of the recipes in my Cajun collection. I have so many awesome and delicious recipes that you must try if you’re also a fan of Cajun.
- Cajun chicken penne pasta with smoked sausages
- Cajun tacos and quesadillas
- Crispy Cajun fried chicken and waffles
- Grilled Cajun chicken salad
Garlic Cajun Boiling Seafood
Ingredients
- 1-2 lb shrimps/clams/crawfish/mussels
- corn on the corb cooked, as desired
- sausages cooked, as desired
- new potatoes cooked, as desired
Cajun garlic sauce (seasoning mixture)
- 1 lb unsalted butter
- 7 oz garlic minced
- 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
Finishing mixture
- 8 oz unsalted butter soften, room temperature
- 3 oz garlic minced
- 0.5 oz Cajun seasoning
- 0.5 oz Old Bay seasoning
- 0.5 oz paprika
Instructions
Make Cajun garlic sauce
- In a heavy bottom medium cooking pot or large cooking pan, melt unsalted butter over medium heat. When butter has melted completely, add the minced garlic and saute for 5 minutes. Be careful, DO NOT burn the garlic.
- Add the rest of seasoning mixture to the melted butter, constantly stir for another 5-8 minutes to prevent the mixture from scorching. (See Notes for storage instructions).
Cook seafood
- Add the corn, sausages, and potato (if you want) to the seasoning mixture, and let it simmer for 8 minutes. Make sure to come back and stir once a while to make sure the bottom DOES NOT burn.
- Continue adding shrimps or your choice of seafood to the seasoning mixture and simmer for 10 minutes. Then turn of the heat, cover the pot with lid and let them soak for another 5 minutes.
- Move shrimp and whatever adds on you have inside the pot to a large mixing bowl. When the seafood are still hot, immediately add the minced garlic and butter (in finishing mixture) and stir until the butter completely melted.
- Scatter with the rest of finishing mixture over (or just a portion of a mixture – depend on your tasting references) the seafood before serving. Enjoy!
Notes
- 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 step. It’s where the beauty of this recipe is. Let me know how yours turns out ok!!!!
- Cajun garlic sauce can be kept in an airtight container, in refrigerator, for up to 2 months.
I made this and came out amazing but your directions are a little confusing. States to add seasoning mixture to the butter. I assumed it was the seasonings under the finishing mixture section. Once everything was cooked and added to serving platter I tossed with the section you had as seasoning mixture. Hope it was right.
Hi Liz,
I’m so glad you like the recipe and everything turned out awesome for you :). And you were right, it was a little bit of confusing in the recipe, so sorry about that. I have re-written the recipe for clear instructions. As long as it tasted good, its all that mattered. Thank you again for the feedback, it means a lot to me. Have a wonderful Holiday Liz!
How do we obtain the written receipt
Hi Artrice,
You can press the Print button either on the article or on the recipe itself. Then you can save as pdf file if you want or print it out :).
Hi, I want to try this recipe out.. but I am a little confused on what we boil the shrimp in? Is it in the seasoning mixture or do we add water?
Also, is this spicy at all? If not, what do you recommend to kick it up a notch. Thank you! So excited to try this out
Hi Jovette,
We boil or cook the shrimp/seafood in the seasoning mixture. For this recipe, please don’t add water to the pot, if you need more ‘liquid’, add more unsalted butter instead.
This recipe is at medium-spicy level. You can turn it up a noch by increase the amount of cayenne or chili powder.
Yes, this garlic Cajun so delicious. You definitely should try it out. If so, let me know how the outcome goes :). Excited to hearing from you.
I want to try this recipe for my birthday party get together, I plan on making a large amount of seafood including crab legs, maybe some blue crabs, shrimps, potatoes, sausage and corn. Should I double the amount of your recipe or is the recipe amount that you used enough for a very large amount?
Hi Dana,
If you’re usind crab legs and also blue crabs, I would recommend you partially cook them in boiling water (separate pot) first before cooking in Cajun seasoning mixture. And yes, double or even triple the recipe should be enough to cover 2-3 lb of crabs and 2lb of sbrimps. Let me know how it goes.