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garlic cajun boiling seafood

Garlic Cajun Boiling Seafood

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.
5 from 15 votes
Prep Time 30 mins
Cook Time 35 mins
Soaking time 5 mins
Total Time 1 hr 10 mins
Course Appetizer, Snack
Cuisine Cajun
Servings 2


  • 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 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

Finishing mixture

  • 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 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!


  • 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 understand it's more convenient for some of us using teaspoon and tablespoon instead. So I updated the recipe and included an estimate amount of each ingredient in volume for your references.