Ingredients:

  • 12 cups water
  • 4 ounces Zatarain's Crab Boil Seasoning
  • 1 lemon, halved
  • 1 orange, halved
  • 1 head garlic, halved horizontally
  • 2 tablespoons hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 large onion, quartered
  • 4 bay leaves
  • 3 pounds small red potatoes
  • 3 links andouille sausage, cut into 1-inch pieces
  • 6 ears corn, shucked and halved
  • 3 pounds large shrimp, shell on, deveined
  • 1 pound smoked sausage, cut into 1-inch pieces (Optional)
  • 1 pound crawfish (Optional)
  • Melted butter, for dipping (Optional)
  • Hot sauce, for extra spice (Optional)
  • Lemon wedges (Optional)

Instructions:

  1. Combine water, seafood boil seasoning, lemon, orange, garlic, hot sauce, Worcestershire sauce, onion, and bay leaves in a large stockpot. Bring to a rolling boil.
  2. Add potatoes to the boiling broth and cook for 10 minutes, or until slightly tender.
  3. Add sausage and corn to the pot. Cook for another 10 minutes.
  4. Add shrimp (and crawfish, if using) to the pot. Cook for 3-5 minutes, or until the shrimp are pink and opaque and the crawfish are bright red.
  5. Drain the shrimp boil in a colander. Transfer to a large platter or newspaper-covered table. Serve immediately with melted butter, hot sauce, and lemon wedges.