Ultimate Seafood Boil with Fat Buttery Sauce
Ultimate Seafood Boil with Fat Buttery Sauce
Ingredients
For the Boil
- 1 1/2 pounds Alaskan king crab legs, thawed
- 2 lobster tails, 4-6 ounce each, thawed
- 1 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 4 corn on the cob, halved
- 1 1/2 pounds small red potatoes, halved or quartered
- 1 lemon, half for the boil, half for the sauce
- 1/4 cup seafood boil seasoning, such as Old Bay or Zatarain's
For the Fat Buttery Sauce
- 3 sticks unsalted butter, (1 1/2 cups)
- 4 heads garlic, minced
- 1 cup water
- 1 1/2 tablespoons Cajun seasoning
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons Old Bay seasoning
- 1 1/2 tablespoons brown sugar
Instructions
- 1
Fill a large stockpot with water and bring to a rolling boil. Add 1/4 cup of seafood boil seasoning to the boiling water.
⏱️ 10 min•🌡️ 212
- 2
Add the corn on the cob and red potatoes to the seasoned boiling water. Cook until the potatoes are tender, about 15-20 minutes.
⏱️ 20 min•🌡️ 212
- 3
Using a large strainer or slotted spoon, carefully remove the cooked corn and potatoes from the pot and transfer them to a large metal bowl. Set aside.
⏱️ 2 min
- 4
To the same boiling water, add the Alaskan king crab legs, lobster tails, scallops, and shrimp. Add slices from one half of the lemon to the pot. Cover the pot and cook until the seafood is opaque and cooked through, about 5-7 minutes for shrimp and scallops, and 8-10 minutes for crab and lobster.
⏱️ 10 min•🌡️ 212
- 5
Using tongs, remove the cooked crab and lobster from the pot and add them to the bowl with the corn and potatoes. Keep the shrimp and scallops in the pot for now.
⏱️ 2 min
- 6
In a large skillet or Dutch oven, cook the sliced andouille sausage over medium-high heat until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pan and place it into a separate small bowl.
⏱️ 7 min
- 7
Prepare the Fat Buttery Sauce: In the same skillet used for the sausage, add the 3 sticks of unsalted butter and melt over medium heat.
⏱️ 3 min
- 8
Add the 4 heads of minced garlic to the melted butter. Cook until fragrant and lightly golden, about 2-3 minutes, being careful not to burn the garlic.
⏱️ 3 min
- 9
Stir in the Cajun seasoning, garlic powder, paprika, onion powder, Old Bay seasoning, and brown sugar into the garlic butter. Cook for 1 minute, stirring constantly, until the spices are fragrant and the sauce is a deep red color.
⏱️ 2 min
- 10
Pour in 1 cup of water and squeeze in the juice from the remaining half lemon. Stir to combine and bring the sauce to a gentle simmer. Cook for a few minutes to allow the flavors to meld.
⏱️ 4 min
- 11
Add the pre-cooked shrimp, scallops, corn, potatoes, and cooked sausage into the pan with the fat buttery sauce. Gently toss all the ingredients together for a few minutes until everything is thoroughly coated in the sauce.
⏱️ 3 min
- 12
Transfer the entire seafood boil mixture from the pan to a large foil-lined tray or serving platter. Pour any remaining sauce from the pan over the seafood boil on the tray. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Seafood Boil with Fat Buttery Sauce
For the Boil
- 1 1/2 pounds Alaskan king crab legs, thawed
- 2 lobster tails, 4-6 ounce each, thawed
- 1 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 4 corn on the cob, halved
- 1 1/2 pounds small red potatoes, halved or quartered
- 1 lemon, half for the boil, half for the sauce
- 1/4 cup seafood boil seasoning, such as Old Bay or Zatarain's
For the Fat Buttery Sauce
- 3 sticks unsalted butter, (1 1/2 cups)
- 4 heads garlic, minced
- 1 cup water
- 1 1/2 tablespoons Cajun seasoning
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons Old Bay seasoning
- 1 1/2 tablespoons brown sugar
Instructions
- 1
Fill a large stockpot with water and bring to a rolling boil. Add 1/4 cup of seafood boil seasoning to the boiling water.
⏱️ 10 min•🌡️ 212 - 2
Add the corn on the cob and red potatoes to the seasoned boiling water. Cook until the potatoes are tender, about 15-20 minutes.
⏱️ 20 min•🌡️ 212 - 3
Using a large strainer or slotted spoon, carefully remove the cooked corn and potatoes from the pot and transfer them to a large metal bowl. Set aside.
⏱️ 2 min - 4
To the same boiling water, add the Alaskan king crab legs, lobster tails, scallops, and shrimp. Add slices from one half of the lemon to the pot. Cover the pot and cook until the seafood is opaque and cooked through, about 5-7 minutes for shrimp and scallops, and 8-10 minutes for crab and lobster.
⏱️ 10 min•🌡️ 212 - 5
Using tongs, remove the cooked crab and lobster from the pot and add them to the bowl with the corn and potatoes. Keep the shrimp and scallops in the pot for now.
⏱️ 2 min - 6
In a large skillet or Dutch oven, cook the sliced andouille sausage over medium-high heat until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pan and place it into a separate small bowl.
⏱️ 7 min - 7
Prepare the Fat Buttery Sauce: In the same skillet used for the sausage, add the 3 sticks of unsalted butter and melt over medium heat.
⏱️ 3 min - 8
Add the 4 heads of minced garlic to the melted butter. Cook until fragrant and lightly golden, about 2-3 minutes, being careful not to burn the garlic.
⏱️ 3 min - 9
Stir in the Cajun seasoning, garlic powder, paprika, onion powder, Old Bay seasoning, and brown sugar into the garlic butter. Cook for 1 minute, stirring constantly, until the spices are fragrant and the sauce is a deep red color.
⏱️ 2 min - 10
Pour in 1 cup of water and squeeze in the juice from the remaining half lemon. Stir to combine and bring the sauce to a gentle simmer. Cook for a few minutes to allow the flavors to meld.
⏱️ 4 min - 11
Add the pre-cooked shrimp, scallops, corn, potatoes, and cooked sausage into the pan with the fat buttery sauce. Gently toss all the ingredients together for a few minutes until everything is thoroughly coated in the sauce.
⏱️ 3 min - 12
Transfer the entire seafood boil mixture from the pan to a large foil-lined tray or serving platter. Pour any remaining sauce from the pan over the seafood boil on the tray. Serve immediately and enjoy!
⏱️ 2 min