Ingredients:

  • 4 quarts (3.8 liters) water
  • 1 (12-ounce/340g) bottle of beer (lager or light ale recommended)
  • 1/2 cup (120ml) Cajun seasoning (such as Zatarain's or Tony Chachere's)
  • 1/4 cup (60ml) Old Bay seasoning
  • 2 tablespoons (30ml) salt
  • 1 tablespoon (15ml) black pepper
  • 1 tablespoon (15ml) cayenne pepper (optional, for extra heat)
  • 2 lemons, halved
  • 1 large onion, quartered
  • 1 head garlic, halved horizontally
  • 4 bay leaves
  • 2 pounds (900g) small red potatoes
  • 1 pound (450g) andouille sausage, cut into 1-inch (2.5cm) pieces
  • 6 ears of corn, shucked and halved
  • 2 pounds (900g) large shrimp, peeled and deveined (tail on or off, your preference)
  • 2 pounds (900g) crawfish (optional, if available)
  • 2 pounds (900g) snow crab legs
  • 1 cup (225g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) chopped fresh parsley
  • 1 tablespoon (15ml) lemon juice
  • 1/2 teaspoon (2.5ml) Cajun seasoning
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In the large stockpot, combine water, beer, Cajun seasoning, Old Bay seasoning, salt, pepper, cayenne pepper (if using), lemons, onion, garlic, and bay leaves. Bring to a boil over high heat.
  2. Add the potatoes and sausage to the boiling broth. Cook for 15 minutes, or until the potatoes are almost tender.
  3. Add the corn to the pot. Cook for 8 minutes.
  4. Add the shrimp, crawfish (if using), and crab legs to the pot. Cook for 3-5 minutes, or until the shrimp are pink and opaque and the crab legs are heated through. (The crawfish should be bright red).
  5. While the seafood is cooking, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant, but not browned. Stir in the parsley, lemon juice, Cajun seasoning, and red pepper flakes (if using).
  6. Drain the seafood boil, reserving a little of the broth if desired. Spread the seafood, potatoes, corn, and sausage onto a large serving platter or directly onto a newspaper-covered table (traditionally!).
  7. Drizzle generously with the garlic butter sauce. Serve immediately and let the feasting begin!