Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 (3-ounce/85g) package crab boil seasoning (e.g., Zatarain's, Old Bay)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, minced
  • 2 lemons, halved
  • 4 bay leaves
  • 2 tablespoons Cajun seasoning (e.g., Tony Chachere's)
  • 1 teaspoon cayenne pepper (optional, for extra kick)
  • 1 pound (450g) small red potatoes, halved or quartered if large
  • 4 ears of corn, shucked and cut in half
  • 1 pound (450g) smoked sausage (e.g., Andouille, Kielbasa), cut into 1-inch pieces
  • 3 pounds (1.3kg) large shrimp, peeled and deveined (leave tails on for flavour and presentation if you like!)
  • Melted butter, for dipping (optional, but highly recommended!)
  • Lemon wedges, for squeezing

Instructions:

  1. In the large stockpot, combine water, crab boil seasoning, onion, garlic, lemons, bay leaves, Cajun seasoning, and cayenne pepper (if using). Bring to a rolling boil.
  2. Carefully add the potatoes to the boiling broth. Cook for 15 minutes, or until they are almost tender when pierced with a fork.
  3. Add the corn and sausage to the pot. Cook for another 10 minutes.
  4. Add the shrimp to the pot. Cook for 3-5 minutes, or until the shrimp are pink and opaque and curled into a C shape (avoid overcooking; nobody likes rubbery shrimp!).
  5. Drain the shrimp boil using a colander or slotted spoon. Spread the contents onto a large serving platter. Serve immediately with melted butter and lemon wedges.