Festive Southern boil with crab, shrimp, sausage, potatoes, corn, and bold Cajun spices for sharing.
# Components:
→ 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 - 1 bottle (12 fl oz) light beer (optional)
→ For Serving
16 - 1/2 cup unsalted butter, melted
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# Method:
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, smashed garlic, quartered onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add halved baby potatoes to the boiling broth and cook for 10 minutes.
03 - Add corn cut into thirds and sliced andouille sausage to the pot. Boil for 7 minutes.
04 - Add cleaned snow crab legs and continue boiling for 5 minutes.
05 - Add deveined shrimp with shells on and boil until they turn pink and are cooked through, about 2 to 3 minutes.
06 - Drain seafood and vegetables, discarding the cooking liquid and aromatics. Transfer contents to a large platter or layer over parchment on a table.
07 - Drizzle with melted unsalted butter and sprinkle with chopped parsley. Serve with additional lemon wedges.
