Quick & Easy Seafood Boil with Garlic Butter Sauce
American · Organized from the video by Mr. Make It Happen
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Ingredients
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Steps
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- 1
Cut the Andouille sausage on a bias to expose more surface area for searing.
💡 Cutting on a bias helps develop a nice crust.
- 2
Sear the sausage in a warm skillet in batches until golden brown, then remove.
💡 Do not overcrowd the pan; sear in batches to ensure a good crust.
🔥 sear
- 3
In a large pot with roughly 4 gallons of water, stir in the seafood boil seasoning.
💡 The suggested ratio is 1/4 to 1/2 cup of seasoning per gallon of water.
🔥 boil
- 4
Add the potatoes and corn to the boiling water first.
💡 Potatoes and corn take the longest to cook.
- 5
Add the seared sausage to the pot, followed by the crab legs.
💡 The sequence is potatoes/corn, then sausage, then crab legs.
- 6
After the crab legs have had a 5-6 minute head start, add the shrimp to the pot.
💡 Crab legs are already cooked; they only need about 5-6 minutes in the boil.
🔥 boil⏱ 5-6 minute⏱ 5-6 minutes
- 7
For the garlic butter sauce, melt one stick of butter in a pan with garlic, parsley, seasoning, and a splash of chicken stock or water.
💡 Bring to a simmer to combine flavors.
🔥 simmer
- 8
Kill the heat and whisk in the second stick of cold butter to emulsify the sauce until thick.
💡 Adding cold butter at the end creates a thick, creamy texture.
- 9
Platter the seafood and pour the garlic butter sauce over everything.
💡 Serve immediately for the best flavor.
Tips
- Poking holes in potatoes helps them absorb flavor and cook faster.
- Leaving shells on shrimp helps them soak up more flavor.
- For the sauce, use cold butter at the end to emulsify it for a thick texture.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Mr. Make It Happen on YouTube