Ingredients:

  • 2 gallons water
  • 1/2 cup Louisiana seafood boil seasoning
  • 3 lemons, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, smashed
  • 2 tbsp olive oil
  • 2 lbs red potatoes, halved
  • 1 lb Andouille sausage, sliced into 1-inch rounds
  • 4 ears corn, husked and snapped in half
  • 3 lbs crab legs
  • 2 lbs jumbo shrimp, shell-on
  • 1 lb mussels, scrubbed
  • 1/2 cup unsalted butter
  • 4 tbsp minced garlic
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1/4 cup reserved boiling broth

Instructions:

  1. Fill your stockpot with 2 gallons of water. Stir in the seafood boil seasoning, halved lemons, quartered onion, smashed garlic, and olive oil. Bring to a rolling boil.
  2. Drop in the halved red potatoes. Simmer 10-12 mins until they are just starting to soften but still hold their shape.
  3. Add the sliced Andouille sausage and corn halves. Continue to simmer for 5 mins.
  4. Carefully add the crab legs. Cook 5 mins until the shells are bright red.
  5. Add the jumbo shrimp and mussels last. Cook 2-3 mins until shrimp are opaque and mussels have opened.
  6. While the seafood finishes, melt butter in a small saucepan over medium heat. Sauté minced garlic 1-2 mins until it smells fragrant.
  7. Stir in lemon juice, smoked paprika, cayenne, and 1/4 cup of the reserved boiling broth. Whisk until the sauce is smooth and glossy.
  8. Use a slotted spoon to drain the seafood and vegetables. Transfer everything to your prepared table or tray.
  9. Pour the warm garlic butter sauce over the entire pile. Toss gently to coat and serve immediately.