A vibrant mix of crab, shrimp, sausage, potatoes, and corn with bold Cajun spices in a Southern boil.
# Ingredients:
→ Seafood
01 - 2 lbs snow crab legs, cleaned
02 - 1.5 lbs large shrimp, shell-on, deveined
→ Meats
03 - 1 lb andouille sausage, sliced into 1-inch pieces
→ Vegetables
04 - 1.5 lbs baby potatoes, halved
05 - 4 ears corn, cut into thirds
06 - 1 large onion, quartered
07 - 1 lemon, sliced
→ Aromatics & Spices
08 - 4 cloves garlic, smashed
09 - 1/4 cup Old Bay or Cajun seasoning
10 - 2 tsp smoked paprika
11 - 2 tsp salt
12 - 1 tsp black pepper
13 - 1 tsp cayenne pepper (optional)
→ Liquids
14 - 8 cups water
15 - 12 fl oz light beer (optional)
→ For Serving
16 - 1/2 cup unsalted butter, melted
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# Instructions:
01 - Fill a large stockpot with 8 cups water and beer if using. Add Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add baby potatoes to the boiling broth and cook for 10 minutes.
03 - Incorporate corn pieces and sliced sausage into the pot and continue boiling for 7 minutes.
04 - Add the crab legs to the pot and boil for 5 minutes.
05 - Add shrimp last and cook until they turn pink and are opaque, approximately 2 to 3 minutes.
06 - Drain all seafood and vegetables, discard the cooking liquid and aromatics. Transfer to a large serving platter or spread on parchment-lined table.
07 - Drizzle melted butter over the boil and sprinkle chopped parsley on top. Serve with lemon wedges on the side.
