New Year’s Cajun Seafood Boil for 6 Mini Buckets

Servings 6 individual seafood buckets

Boil Ingredients

  • 3 lbs shrimp (shell-on, deveined)

  • 3 clusters snow crab legs (split in half for even serving)

  • 6 small lobster tails (optional but beautiful for presentation)

  • 1 ½ lbs baby red potatoes (about 12–15 small potatoes, halved if large)

  • 1 pkg Hillshire Farm Beef Smoked Sausage (sliced into ¼–½-inch rounds)

  • 6 mini corn on the cobs (cut each ear into halves or thirds)

  • 3 Tbsp Better Than Bouillon Roasted Chicken Base

  • 3 Tbsp Old Bay seasoning (plus extra for sprinkling)

  • 3 Tbsp minced garlic

  • 2 lemons, juiced (save peel halves for the boil)

  • 8 cups water

  • Salt and pepper, to taste

🧈 Butter Sauce Ingredients

  • 2 sticks (1 cup) real salted butter

  • 1 Tbsp garlic (minced or grated)

  • 2 Tbsp lemon juice

  • 1 Tbsp Old Bay seasoning

  • 2 tsp hot sauce (Texas Pete or your favorite)

  • 1–2 tsp Cajun seasoning (optional for more heat)

🍋 Garnish

  • Lemon slices or wedges

  • Chopped parsley

  • Extra melted butter for dipping

Cook the Vegetables and Sausage

  1. Add red potatoes to the boiling broth. Cook for 10–12 minutes until just tender.

  2. Add corn and sausage; continue boiling for 5–6 minutes.

  3. Skim off any foam or excess oil that rises to the top.

Add the Seafood

  1. Add lobster tails and cook for 5–6 minutes (until shells are red).

  2. Add crab legs and cook for another 4 minutes.

  3. Add shrimp last, cooking for 2–3 minutes, just until pink and curled.

  4. Turn off heat and let everything soak for 5 minutes to absorb flavor.

Make the Garlic Butter Sauce

  1. In a small saucepan, melt 2 sticks of salted butter over low heat.

  2. Stir in garlic, lemon juice, Old Bay, and Texas Pete hot sauce.

  3. Simmer gently for 2–3 minutes, stirring constantly until aromatic and slightly thickened.

  4. Taste and adjust spice level or add a dash more lemon juice if desired.

Assemble the Buckets

  1. Line each mini galvanized bucket with parchment paper or foil for easy cleanup.

  2. Divide potatoes, corn, and sausage evenly among the 6 buckets.

  3. Add a lobster tail (if using), a portion of shrimp, and a half crab cluster to each.

  4. Generously drizzle the butter sauce over the top of each serving.

  5. Garnish with a lemon slice and sprinkle with fresh parsley and a touch of Old Bay

Serving Suggestions

  • Serve with extra butter cups or ramekins for dipping.

  • Pair with warm French bread or garlic toast.

  • Add champagne or sparkling cider for the perfect New Year’s Eve toast!