Ingredients:

  • 12 cups water
  • 1 (12 ounce) bottle beer (lager or pale ale)
  • 1 large onion, quartered
  • 4 stalks celery, cut into 2-inch pieces
  • 1 head garlic, halved horizontally
  • 2 lemons, quartered
  • 4 bay leaves
  • 3 tablespoons Cajun seasoning (like Tony Chachere's)
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon cayenne pepper (optional)
  • 2 pounds small red potatoes, halved or quartered
  • 6 ears corn, halved or quartered
  • 1 pound smoked sausage (andouille preferred), cut into 1-inch pieces
  • 2 pounds shrimp, shell on, deveined
  • 2 pounds snow crab legs, broken into clusters
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. In the stockpot, combine water, beer, onion, celery, garlic, lemons, bay leaves, Cajun seasoning, Old Bay seasoning, and cayenne pepper (if using). Bring to a boil over high heat.
  2. Add the potatoes to the boiling broth. Cook for 15 minutes, or until they are almost tender.
  3. Add the corn and sausage to the pot. Cook for another 10 minutes.
  4. Gently add the crab legs to the pot. Cook for 5 minutes, or until heated through.
  5. Add the shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Watch closely - don't overcook!
  6. Carefully drain the seafood boil in a colander or using tongs to transfer to a large serving platter or newspaper-covered table.
  7. Sprinkle with fresh parsley and serve with lemon wedges.