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Quick Cajun Garlic Seafood Boil

Close-up of a plate featuring shrimp, sausage, corn on the cob, and potatoes from a Quick Cajun Garlic Seafood Boil.
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Follow this guide to make an authentic and fast Louisiana-style seafood boil featuring a strong garlic butter flavor.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 1 lb crawfish tails (or substitute with more shrimp)
  • 1 lb smoked sausage, sliced into 1-inch pieces
  • 4 ears corn, cut into 2-inch pieces
  • 1 lb small red potatoes, halved
  • 1 large onion, quartered
  • 1 head garlic, halved crosswise
  • 1 cup unsalted butter
  • 1/2 cup olive oil
  • 1/2 cup Cajun seasoning blend (high quality)
  • 1/4 cup Old Bay seasoning
  • 1/4 cup lemon juice
  • 1 tablespoon cayenne pepper (adjust to heat preference)
  • Water, enough to cover ingredients

Instructions

  1. Prepare your ingredients: Cut the corn, halve the potatoes, and slice the sausage. Do not peel the garlic head; just slice it in half horizontally.
  2. Fill a very large stockpot about two-thirds full with water. Add half of the Cajun seasoning, half of the Old Bay, and the cayenne pepper. Bring the water to a rolling boil over high heat.
  3. Add the potatoes and onion to the boiling water. Cook for 10 minutes until the potatoes begin to soften.
  4. Add the corn and sausage to the pot. Cook for another 5 minutes.
  5. Add the shrimp and crawfish tails. Cook until the shrimp turn pink, about 3 to 5 minutes. Do not overcook the seafood.
  6. While the seafood cooks, prepare the garlic butter sauce: In a separate saucepan, melt the butter with the olive oil over medium heat. Add the remaining Cajun seasoning, Old Bay, lemon juice, and the halved head of garlic. Simmer gently for 5 minutes, allowing the garlic flavor to infuse the butter.
  7. Drain the seafood and vegetables well from the stockpot. Transfer them immediately to a very large serving bowl or spread them out on a covered table.
  8. Remove the softened garlic halves from the butter sauce. Pour the hot garlic butter mixture evenly over the drained seafood, corn, potatoes, and sausage. Toss gently to coat everything thoroughly.
  9. Serve immediately while hot.

Notes

  • For the most authentic flavor, use a high-quality, salt-heavy Cajun seasoning blend.
  • To make this faster, use pre-cooked smoked sausage.
  • You can substitute crab legs or mussels for part of the shrimp if desired.

Nutrition

Find it online: https://whiskdaily.com/quick-cajun-garlic-seafood-boil-guide/