Ingredients:

  • 12 cups water
  • 1 (12 fluid ounce) can beer (lager or ale)
  • 1/2 cup Old Bay Seasoning
  • 1/4 cup Cajun seasoning (like Tony Chachere's)
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne pepper (adjust to taste)
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon celery seed
  • 1 teaspoon red pepper flakes
  • 1 large yellow onion, quartered
  • 6 cloves garlic, minced
  • 2 lemons, quartered
  • 2 oranges, quartered
  • 1 head garlic, halved horizontally
  • 2 pounds small red potatoes, halved or quartered
  • 4 ears corn, shucked and halved
  • 1 pound smoked sausage (Andouille preferred), cut into 1-inch pieces
  • 2 pounds crawfish (if available, otherwise add more shrimp)
  • 2 pounds large shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • Optional: additional hot sauce to taste

Instructions:

  1. In the stockpot, combine water, beer, Old Bay, Cajun seasoning, smoked paprika, cayenne pepper, black peppercorns, oregano, thyme, celery seed, red pepper flakes, onion, minced garlic, lemons, oranges, and halved garlic head. Bring to a rolling boil over high heat.
  2. Add the potatoes to the boiling broth. Cook for 10 minutes.
  3. Add the corn and smoked sausage to the pot. Cook for another 10 minutes.
  4. If using crawfish, add them to the pot now. Cook for 3-5 minutes, until they turn bright red.
  5. Add the shrimp and mussels. Cook for 3-5 minutes, until the shrimp are pink and opaque and the mussels have opened. Discard any mussels that do not open.
  6. Drain the seafood boil (carefully!) using a large slotted spoon or spider strainer. Spread the mixture onto a large serving platter lined with newspaper and serve immediately. Optional: Sprinkle with additional Cajun seasoning or hot sauce to taste.