Ingredients:

  • 5 lbs Jumbo Shrimp (peeled & deveined, tail on)
  • 1 lb Smoked Andouille Sausage (sliced 1” thick)
  • 2 lbs Snow Crab Clusters or Dungeness Crab Legs
  • 5 lbs Small Red Potatoes (halved)
  • 4 ears Sweet Corn on the Cob (cut into 2-3 inch pieces)
  • 4 quarts Water
  • 2 large Lemons (halved)
  • 1 large Yellow Onion (quartered)
  • 1/4 cup Boil Seasoning Mix (e.g., Old Bay, Zatarain's)
  • 3 Bay Leaves
  • 1 cup Unsalted Butter (2 sticks)
  • 12 cloves Garlic (finely minced)
  • 1/4 cup Freshly Squeezed Lemon Juice
  • 1 tbsp Hot Sauce (optional)
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Parsley
  • 1/2 tsp Cayenne Pepper

Instructions:

  1. Fill the stockpot with water, add lemon halves, onion quarters, bay leaves, and the boil seasoning. Bring the liquid to a rolling boil. Taste the broth—it should be aggressively seasoned, almost too salty.
  2. Add the halved potatoes to the aggressively boiling liquid. Cook for 10 minutes.
  3. Add the sliced Andouille sausage. Continue to boil for another 5 minutes.
  4. Add the corn pieces to the pot. Continue boiling for 5–7 minutes, until the corn is slightly tender.
  5. Add the crab legs. Cook for 5-10 minutes, depending on if they are raw or pre-cooked.
  6. Finally, add the shrimp. Cook only until they turn pink and opaque, about 2–3 minutes. Do not overcook the shrimp!
  7. While the seafood cooks, melt the butter in a small saucepan over medium-low heat. Sauté the minced garlic gently for 1 minute until fragrant. Do not let the garlic brown.
  8. Remove the butter from heat. Whisk in the lemon juice, hot sauce, smoked paprika, cayenne, and parsley to create the Garlic Butter Sauce. Set aside.
  9. Carefully remove all solids from the pot using a slotted spoon, draining excess liquid back into the pot. Arrange the food on a large serving platter.
  10. Pour the warm Garlic Butter Sauce generously over everything. Serve immediately with crusty bread for dipping.