Ingredients:

  • 4 quarts water
  • 1 lb crawfish or shrimp (peeled and deveined)
  • 1 lb blue crabs (cleaned)
  • 1 lb Andouille sausage (sliced into rounds)
  • 1.5 lbs red potatoes (halved)
  • 2 ears corn on the cob (cut into thirds)
  • 3 tablespoons Old Bay seasoning
  • (freshly squeezed) juice from 2 lemons
  • 5 cloves garlic (minced)
  • 2 bay leaves
  • (to taste) salt
  • (optional, about half a cup) melted butter for serving
  • (optional) Fresh parsley, chopped

Instructions:

  1. Gather all your ingredients and chop your vegetables as needed. Make sure to clean the seafood thoroughly.
  2. In a large stockpot, bring the water to a rolling boil over high heat.
  3. Once boiling, add in the Old Bay seasoning, minced garlic, bay leaves, and salt to taste; stir well to combine.
  4. Carefully add the halved red potatoes to the pot first since they take longer to cook. Boil for about 10 minutes until they start becoming tender.
  5. Next, add in corn pieces and sliced Andouille sausage. Continue boiling for another 5 minutes.
  6. Finally, add crawfish/shrimp and blue crabs into the pot; boil everything together for an additional 5–6 minutes. The seafood should turn opaque when fully cooked.
  7. Using a colander or spider strainer
  8. (Optional) Drizzle melted butter over everything before serving along with lemon juice squeezed from fresh lemons.
  9. (Optional) Garnish with chopped parsley if using!