Cajun Garlic Seafood Boil: The Ultimate Guide to Louisiana's Most Beloved Feast

Ingredients

• 2 lbs large shrimp
• 2 lbs blue crabs
• 1 lb crawfish
• 1 lb mussels
• 2 lbs small red potatoes
• 4 ears corn
• 1 lb andouille sausage
• 1 large onion
• 1 head garlic
• 3 tbsp paprika
• 2 tbsp cayenne pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 tbsp black pepper
• 2 tbsp kosher salt
• 1 gallon water
• 2 bottles beer
• 1 cup kosher salt
• 3 bay leaves
• 2 lemons
• 1 stick unsalted butter
• 6 cloves garlic
• 2 tbsp fresh parsley
• 1 lemon
• 1 tsp Cajun seasoning

Instructions

1. 1

   SEASON & MARINATE

   Prepare all seafood by cleaning shrimp (leave shells on), scrubbing crabs, and debearding mussels. Keep all seafood refrigerated until ready to cook.

2. 2

   MIX & COMBINE

   Mix all Cajun seasoning ingredients in a bowl and set aside. Prepare vegetables by halving potatoes, cutting corn, and quartering onions.

3. 3

   SMASH GARLIC CLOVES

   Smash garlic cloves with the flat side of a knife to release oils while keeping them mostly intact.

4. 4

   BOIL & BLANCH

   Fill a large pot (at least 20-quart capacity) with water, beer, salt, bay leaves, and lemon juice. Bring to a rolling boil over high heat.

5. 5

   BOIL & BLANCH

   Add half of the Cajun seasoning blend to the boiling liquid and stir well. The liquid should taste well-seasoned.

6. 6

   ADD POTATOES AND

   Add potatoes and smashed garlic cloves first. Cook for 10 minutes until potatoes start to become tender.

7. 7

   ADD CORN AND

   Add corn and andouille sausage to the pot. Cook for another 5 minutes.

8. 8

   ADD CRABS AND

   Add crabs and any other large shellfish. Cook for 8-10 minutes until shells turn bright red.

9. 9

   ADD SHRIMP AND

   Cook for 2-3 minutes until shrimp turn pink and mussels open. Remove from heat immediately.

10. 10

    PREP & CHOP

    While seafood cooks, melt butter in a small saucepan. Add minced garlic and cook for 1 minute until fragrant.

11. 11

    SEASON & MARINATE

    Remove from heat and stir in parsley, lemon juice, and remaining Cajun seasoning. Keep warm.

12. 12

    BOIL & BLANCH

    Drain the seafood boil and spread on newspaper-covered tables. Serve immediately with garlic butter sauce, crackers, and plenty of napkins.