Tested Cajun Seafood Boil
Tried-and-True Shrimp, Scallop, and Potato Boil with Citrus-Spiced Butter
What makes this the Tested Cajun Seafood Boil? The secret to a gourmet, garden-fresh experience is the layered-boiling technique and the bold-citrus flavor profile combined with Blazing Citrus Hot Sauce. Unlike traditional versions that fail (soggy, dry, or vinegar-heavy), our method involves staggered cook times to unlock natural sweetness and depth. By incorporating our vinegar-free Blazing Citrus Hot Sauce, you add a rich, spicy, and tangy profile that uses organic citrus to brighten the dish without the chemical sting of standard vinegars.
Heat Level: Blazing Citrus Hot Sauce | Hot (8/10) - Rich, Spicy, and Tangy
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Calories: 620
Protein: 35g
Carbs: 42g
Fat: 36g Note:
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) large shrimp, shell-on
1/2 lb (225 g) sea scallops, toughened side muscle removed
1 lb (450 g) baby red potatoes, halved
2 ears (400 g) corn, cut into thirds
4 (400 g) large eggs
1/2 cup (115 g) unsalted butter, melted
2 tbsp (30 g) Old Bay seasoning
4 cloves (12 g) garlic, minced
1 (150 g) lemon, sliced into wedges
3 tbsp (45 ml) Blazing Citrus Hot Sauce
Ingredient Spotlight: Sea Scallops are vital for this dish because their buttery, tender texture provides a luxurious contrast to the snap of the shell-on shrimp. When cooked precisely, they absorb the spicy citrus butter, creating pockets of flavor that explode when bitten.
Heat It Up with Blazing Citrus Hot Sauce: This sauce acts as the primary flavor engine when folded into the melted garlic butter. As a premier vinegar free hot sauce for cooking, it provides a deep, resonant heat that doesn't mask the delicate seafood. The organic citrus infused hot sauce notes cut through the richness of the butter, creating a balanced, high-end restaurant experience at home.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Fill a very large stockpot with 4 quarts (3.8 L) of water and bring to a rolling boil over high heat. Add the halved red potatoes and a tablespoon of salt; reduce the heat slightly and simmer for 10–12 minutes until the potatoes are just starting to become tender but still hold their shape.
Add the corn pieces and the whole eggs to the same pot with the potatoes. Pro-Tip: Boiling the eggs directly in the seasoned seafood water allows the shells to become slightly porous, hinting at the savory spices inside once peeled. Continue boiling for exactly 8 minutes.
Gently lower the sea scallops and the shell-on shrimp into the water. Pro-Tip: Leaving the shells on the shrimp during the boil acts as a protective barrier, keeping the meat succulent and preventing it from toughening in the high heat. Cook for 3–4 minutes until the shrimp are bright pink and the scallops are opaque.
While the seafood finishes, prepare the citrus-spice infusion by whisking the melted butter, minced garlic, Old Bay seasoning, and Blazing Citrus Hot Sauce in a small bowl. The mixture should be vibrant, aromatic, and thick enough to coat a spoon.
Drain the entire contents of the pot through a large colander, discarding the water. Carefully peel the eggs and set them back with the seafood and vegetables.
Place all ingredients into a large serving bowl or spread them out on a newspaper-lined table. Pour the spicy citrus butter over everything and toss thoroughly with large tongs to ensure the sauce penetrates every crevice of the seafood and corn. Serve immediately with fresh lemon wedges.
Tips & Variations:
Texture Balance: If you prefer a crispier finish to your seafood boil, you can take the drained ingredients and place them on a sheet pan under a broiler for 2–3 minutes after tossing them in the butter. This caramelizes the sugars in the corn and gives the scallops a slight surface crust. It’s a great way to add a "roasted" dimension to the traditional boiled flavor profile.
Sausage Addition: To make the meal even heartier, add 1/2 lb (225 g) of sliced Andouille sausage during the same step as the corn. The smoky, rendered fat from the sausage will mingle with the citrus sauce, adding a layer of umami depth. This is a classic Low Country variation that pairs perfectly with the spicy and tangy notes of the peppers.
Regional Swap (Low Country): Replace the sea scallops with crawfish or blue crab clusters for a more traditional South Carolina experience. The manual process of picking the meat makes the meal a slower, social event. The zesty, fresh profile of the citrus-based sauce is specifically designed to complement the sweet, delicate meat found in these shellfish varieties.
Other Users Suggest:
Replacing: Unsalted Butter. New Measurement: 1/2 cup (120 ml) Coconut Oil. Why: Provides a subtle tropical sweetness that enhances the organic citrus notes in the hot sauce while keeping the dish dairy-free.
Replacing: Baby Red Potatoes. New Measurement: 1 lb (450 g) Cauliflower Florets. Why: Lowers the carb count significantly while providing a similar vehicle for soaking up the spicy garlic butter.
Storage, Reheat & Freeze:
Storage: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.
Reheat: Steam the leftovers for 5 minutes to maintain the moisture of the seafood; avoid the microwave as it will turn the scallops rubbery.
Freeze: Due to the delicate nature of boiled scallops and eggs, freezing is not recommended as it will drastically alter the texture upon thawing.
People Also Ask:
Q: How do I know when the scallops are perfectly cooked? A: The secret is looking for a change in transparency; the scallops should turn from translucent to a solid milky white. They should feel firm to the touch but still have a slight "give" in the center. Overcooking them beyond 4 minutes will cause them to shrink and become tough.
Q: Why is a vinegar-free sauce better for seafood boils? A: The secret is that Blazing Citrus Hot Sauce is 100% vinegar-free, so it doesn't curdle the butter or create a sour aftertaste. Instead of a harsh acid, the organic citrus profile provides a bright, natural lift that mimics the effect of a fresh squeeze of lemon over the entire boil.
Q: Why boil the eggs with the seafood? A: The secret is efficiency and flavor infusion. By cooking the eggs in the seasoned boil water, you ensure the whites stay tender while the yolks reach a perfect "jammy" or hard-boiled consistency depending on your timing. The eggs act as a rich, creamy element that balances the heat of the sauce.
