Cajun Seafood Boil With Cajun Butter Sauce

🧂 Ingredients

• 1 tablespoon butter
• 1 large yellow onion

  (or white onion, chopped)
• 8 cloves garlic

  (diced, sliced, or smashed)
• 2 tablespoon old bay seasoning
• 2 tablespoon Cajun seasoning
• 4 whole bay leaves
• 1 large lemon

  (juiced)
• 1 teaspoon each, salt & pepper

  (to taste)
• 16 cups water
• 1 ½ lbs Yukon Gold potatoes

  (yellow or white potato - whole, halved, or quartered)
• 4 ears sweet corn

  (quartered)
• 14 oz smoked sausage

  (one package, sliced)
• 24 oz crawfish

  (whole)
• 24 oz gulf shrimp

  (whole)
• ½ cup butter

  (1 stick unsalted butter)
• ½ large yellow onion

  (diced)
• 1 tablespoon garlic

  (minced)
• ½ large lemon

  (juice and zest)
• 1 tablespoon Cajun seasoning

  (to taste)

Instructions

• 1 In a large stockpot, warm the 1 tablespoon butter over medium heat until melted.
  Add chopped 1 large yellow onion and saute for 2-3 minutes, or until it just
  begins to turn translucent.
• 2 Add in the 8 cloves garlic, 2 tablespoon old bay seasoning, 2 tablespoon Cajun
  seasoning, 4 whole bay leaves, lemon juice from 1 large lemon, 1 teaspoon each,
  salt & pepper, and 16 cups water. Stir to mix and bring to boil over medium-high
  heat.
• 3 Once your water is boiling, add the 1 ½ lbs Yukon Gold potatoes (leave whole if
  small, halve, or quarter to have evenly sized potatoes) and cook covered for
  about 10 minutes or until they start to get tender. *Reduce heat if necessary to
  prevent boiling over.
• 4 Add the 4 ears sweet corn and 14 oz smoked sausage, cover, and cook for an
  additional 5 minutes. Then add the 24 oz crawfish and 24 oz gulf shrimp, return
  the cover, and turn off the heat. Let the pot sit undisturbed for 5 minutes
  while you make the garlic butter sauce.
• 5 Bring a skillet to medium heat, add the ½ cup butter, and melt. Add diced ½
  large yellow onion and saute for 2-3 minutes, then add the 1 tablespoon garlic
  and continue sauteing for an additional minute.
• 6 Add the 1 tablespoon Cajun seasoning along with ½ large lemon juice and zest,
  then stir to incorporate. Serve on the side, or toss the drained seafood boil in
  the lemony garlic butter sauce.

Nutrition Info