Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 cup (240 ml) seafood boil seasoning (such as Zatarain's or Tony Chachere's Creole Seasoning)
  • 1/4 cup (60 ml) cayenne pepper (adjust to your spice preference)
  • 2 tbsp (30 ml) Old Bay seasoning
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 2 lemons, halved
  • 8 small red potatoes, scrubbed
  • 4 ears corn, shucked and halved
  • 1 lb (450g) andouille sausage, cut into 1-inch (2.5 cm) pieces
  • 2 lbs (900g) large shrimp, peeled and deveined
  • 2 lbs (900g) crawfish, rinsed (optional)
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) Worcestershire sauce
  • Fresh parsley, chopped (optional)
  • Hot sauce (optional)
  • Extra lemons (optional)

Instructions:

  1. Combine water, seafood boil seasoning, cayenne pepper, Old Bay, onion, garlic, and lemons in a large pot. Bring to a rolling boil over high heat.
  2. Add the potatoes and sausage to the boiling broth. Cook for 15 minutes, or until potatoes are slightly tender.
  3. Add the corn to the pot. Cook for another 10 minutes.
  4. Taste the broth and adjust seasoning as needed. Add more seafood boil, cayenne pepper, or salt to taste. Stir in the apple cider vinegar and Worcestershire sauce.
  5. Add the 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.
  6. Carefully drain the boil using a slotted spoon or spider. Spread the contents onto a large platter or a newspaper-covered table.
  7. Garnish with fresh parsley and serve immediately with hot sauce and extra lemons. Let everyone dig in!