Ingredients:

  • 12 cups water
  • 1 (3-ounce) package seafood boil seasoning
  • 2 lemons, halved
  • 1 large onion, quartered
  • 6 cloves garlic, smashed
  • 4 bay leaves
  • 1/4 cup hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 pound smoked sausage, cut into 1-inch pieces
  • 2 pounds red potatoes, halved or quartered
  • 6 ears of corn, shucked and cut in half
  • 2 pounds large shrimp, shell-on, deveined
  • 1 pound crawfish (optional)
  • 1 pound snow crab legs (optional)
  • Melted butter, for dipping (optional)
  • Hot sauce, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. In the stockpot, combine water, seafood boil seasoning, lemons, onion, garlic, bay leaves, hot sauce, and Worcestershire sauce. Bring to a boil over high heat.
  2. Once boiling, add the sausage and potatoes. Reduce heat to medium and cook for 15 minutes, or until potatoes are slightly tender.
  3. Add the corn and cook for another 10 minutes.
  4. Add the shrimp, crawfish (if using), and crab legs (if using). Cook until the shrimp turns pink and opaque, and the crawfish and crab are heated through (about 5-7 minutes). Be careful not to overcook the seafood!
  5. Taste the broth and adjust seasoning as needed with additional seafood boil seasoning, salt, or hot sauce. Remember, the seafood will absorb some of the flavour.
  6. Carefully drain the boil, reserving some of the broth if desired. Spread the contents of the boil onto a large platter or a newspaper-covered table.
  7. Garnish with fresh parsley (if using). Serve immediately with melted butter and extra hot sauce, if desired. Let the feasting begin!