Succulent Seafood Boil Recipe

Succulent Seafood Boil Ingredients

  • 2 lbs red potatoes (whole, halved, or quartered)
  • 6 ears sweet corn (halved)
  • 13 oz andouille smoked sausage (one package, sliced)
  • 2 lb snow crab claws
  • 2 pounds of shrimp (peeled and deveined)
  • 4 lobster tails cut in half (optional- steam before adding to pot)
  • 1 large lemon (juiced)

Succulent Garlic Butter Sauce

  • 1½ cup butter (3 sticks unsalted butter)
  • 1 cup of olive oil
  • 8 tbs garlic (minced)
  • 3 large lemon (juiced)
  • ½ cup Succulent Seafood Boil and Seasoning (to taste)


Cajun Seafood Boil

Boil potatoes and cook covered for about 10 minutes or until tender. Drain. Cut andouille smoked sausages into 1/2″ slices. Add to a non-stick skillet over medium heat. Cook 6-9 minutes. Steam shrimp, lobster, and crab. Steam for 5 to 6 minutes or until done. Immediately remove the steamer from the pot. Bring a large pot of water to a boil and add the corn. Boil corn for 3 to 5 minutes. Drain. Combine the corn, smoked sausage, lobster, shrimp, and potatoes in a large stockpot. Let the pot sit undisturbed while you make the Succulent garlic butter sauce.

Succulent Garlic Butter Sauce

Bring a skillet to medium heat, add the butter, and melt. Add olive oil. Add the garlic, and saute for 1 minute. Add the Succulent Seafood Boil and Seasoning, along with lemon juice, then stir to incorporate. Toss the drained seafood boil in the Succulent garlic butter sauce. Enjoy!