A festive Southern boil featuring crab legs, shrimp, sausage, potatoes, and corn with aromatic Cajun spices.
# What You'll Need:
→ Seafood
01 - 2 lbs snow crab legs, cleaned
02 - 1.5 lbs large shrimp, shell-on, deveined
→ Meats
03 - 1 lb andouille or smoked 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 - Combine water and beer (if using) in a large stockpot. Add Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne pepper, 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 - Incorporate corn pieces and sliced sausage into the pot. Boil for an additional 7 minutes.
04 - Place crab legs into the boiling mixture and cook for 5 minutes.
05 - Add shrimp to the pot and cook until pink and opaque, approximately 2 to 3 minutes.
06 - Drain the seafood and vegetables, discarding the cooking liquid and solids. Transfer the contents to a large serving platter or a table covered with parchment.
07 - Drizzle melted butter over the pile and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side.
