Main
Seafood Boil with Garlic Butter Sauce
1 hServes 6Nutri-Score D€€€
D
1 h
1 hSeafood Boil with Garlic Butter Sauce
what you need
Ingredients
waterOther9.5 litres
Creole Cajun seasoningSpices45 g- Old Bay seasoningSpices15 g
hot saucePantry30 ml
yellow onion (sliced into half moons)Produce1 piece
lemon (cut into wedges, plus more for serving)Produce1 piece
andouille sausage (sliced)Meat340 g- baby potatoes (red or gold)Produce450 g
- snow crab legs (pre-cooked, fresh or frozen)Fish900 g
- jumbo shrimp (shell-on or peeled)Fish625 g
- sweet corn (ears)Produce5 pieces
unsalted butterDairy227 g
garlic (cloves, minced)Produce10 pieces- lemon juice (fresh)Produce30 ml
- Old Bay seasoning (for the sauce)Spices8 g
parsley (chopped)Produce4 g- Creole seasoning (for the sauce)Spices3 g
- Cajun seasoning (for the sauce)Spices3 g
- smoked paprikaSpices3 g
- hot sauce (for the sauce)Pantry15 ml
per serving
Nutrition
548kcal
- Carbs
- 29 g
- Proteins
- 29 g
- Fat
- 35 g
what you’ll use
Tools
Stockpot
Saucepan
Colander
Baking tray
step by step
Method
- Step 1
Start the boil
- Add the water to a large stockpot over medium-high heat and bring to a boil.
- Add the Creole Cajun seasoning, Old Bay, hot sauce, onion and lemon wedges.
- Boil to build flavor.
- Step 2
Add sausage and potatoes
- Stir in the sliced andouille sausage and baby potatoes.
- Cook until the potatoes are almost fork-tender.
- Step 3
Add seafood and corn
- Carefully add the crab legs, shrimp and corn.
- Stir gently and boil until the shrimp is pink and everything is cooked through.
- Step 4
Make the garlic butter sauce
- Melt the butter in a saucepan.
- Add the garlic, lemon juice, Creole seasoning, Old Bay, Cajun seasoning, smoked paprika, parsley and hot sauce.
- Stir until fully combined and aromatic.
- Step 5
Assemble and serve
- Transfer the seafood boil with a strainer onto a large tray lined with parchment or foil.
- Discard the onion and lemon.
- Pour the garlic butter sauce all over and serve with extra lemon wedges.