Deep Creole Seafood Boil Recipe with Garlic Butter Sauce

Deep Creole Seafood Boil Recipe with Garlic Butter Sauce

This Deep Creole Seafood Boil is a hearty and flavorful feast with jumbo shrimp, crab, andouille sausage, red potatoes, corn, and aromatic seasonings simmered in a spicy Creole broth. Finished with a luscious garlic butter sauce infused with Creole seasoning and smoked paprika, this dish delivers rich and bold flavors perfect for entertaining or family dinners.

Ingredients

• 16 cups water
• 1 bottle beer (optional)
• 3 sprigs fresh Italian parsley
• 2 sprigs fresh thyme
• 6-8 garlic cloves
• 1 large onion, sliced
• Lemon wedges from 2 large lemons
• 2 tbsp Creole Cajun seasoning
• 1 tbsp Old Bay seasoning
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust heat as desired)
• 2 tsp black pepper
• 3 lbs red potatoes, halved
• 6 ears corn, peeled and cut into thirds
• 1 lb andouille sausage, sliced
• 2 lbs snow crab clusters or legs
• 1 lb lobster tails
• 1 lb mussels (optional)
• 1 lb clams (optional)
• 2 lbs jumbo shrimp, peeled and deveined
• For the Garlic Butter Sauce:
• 1 stick unsalted butter
• 5 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp hot sauce (such as Crystal or Tabasco)
• 2 tbsp Creole seasoning
• 1 tbsp smoked paprika
• 1 tsp onion powder
• ½ tsp Old Bay seasoning
• 1 tbsp brown sugar
• 2 tbsp fresh parsley, chopped
• Salt to taste

Directions

1. In a large stockpot or Dutch oven, combine water, beer (if using), garlic, onion, herbs, lemon wedges, Creole seasoning, Old Bay, smoked paprika, cayenne, and black pepper. Bring to a boil; simmer 5-10 minutes to meld flavors.
2. Add potatoes and cook for about 15 minutes until just tender.
3. Add corn and andouille sausage; cook another 10 minutes.
4. Add crab, lobster tails, mussels, and clams; cook for 8-10 minutes until shells open and seafood is cooked through.
5. Add shrimp last and cook about 3-5 minutes until shrimp turn pink. Remove from heat and drain broth, reserving some for the sauce.
6. Meanwhile, melt butter in a saucepan over medium-low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in lemon juice, hot sauce, Creole seasoning, paprika, onion powder, Old Bay, brown sugar, and parsley. Add reserved broth to loosen sauce if needed and simmer 3-5 minutes.
7. Toss seafood, sausage, potatoes, and corn with garlic butter sauce. Serve immediately.