Ingredients
3 quarts water
12 ounces beer (optional)
3 tablespoons Creole Cajun Seasoning
2 tablespoons Old Bay seasoning, divided
Hot sauce, to taste
1 medium yellow onion, roughly sliced
1 large lemon, cut into wedges
12 ounces andouille sausage, sliced into rounds
1 lb baby potatoes, red or gold
1 lb snow crab leg clusters
1.5 lbs jumbo shrimp, deveined, shell-on
6 ears mini sweet corn on the cob
4-6 hard boiled eggs (optional)
1 cup (2 sticks) unsalted butter
10 cloves garlic, finely minced
2 tablespoons lemon juice, freshly squeezed
1 tablespoon fresh chopped parsley
1 teaspoon smoked paprika
Instructions
Prepare the boil: In a large 10-quart stockpot, combine water, beer, Cajun seasoning, 1 tbsp Old Bay, hot sauce, onion, and lemon. Boil for 15 minutes to develop flavor.
Add aromatics and starch: Add andouille sausage and baby potatoes. Cook for 15-20 minutes until the potatoes are fork-tender.
Cook the seafood: Nestled the crab clusters, shrimp, and corn into the pot. Submerge fully and boil for 5-7 minutes until shrimp are opaque and pink.
Prepare Garlic Butter: In a small saucepan, simmer butter, garlic, lemon juice, remaining Old Bay, parsley, paprika, and hot sauce for 5 minutes.
Toss and Assemble: Drain the boil using a spider strainer. Spread on a lined tray. Pour the garlic butter sauce over everything and toss to coat thoroughly.
Serve: Garnish with fresh lemon wedges and serve immediately on the tray or individual plates.
Notes
• Do not overcook the shrimp; they only need about 5 minutes once the water returns to a boil.
• Use a high-quality lager for the boil base to add depth without bitterness.
• If using frozen crab legs, ensure they are fully thawed for even heating.
• Customize the heat by adjusting the hot sauce and Cajun seasoning levels.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: Cajun