Ingredients:

  • 12 cups (2.8 liters) water
  • 1 bottle (12 oz/355 ml) beer (lager or light ale recommended)
  • 1/4 cup (60 ml) Old Bay seasoning
  • 1/4 cup (60 ml) Cajun seasoning
  • 2 tablespoons (30 ml) seafood seasoning (such as Zatarain's)
  • 2 lemons, halved
  • 1 large onion, quartered
  • 8 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon (15 ml) black peppercorns
  • 1 teaspoon (5 ml) cayenne pepper (optional, for extra heat)
  • 2 pounds (900g) small red potatoes, halved or quartered if large
  • 6 ears of corn, shucked and halved
  • 1 pound (450g) smoked sausage (such as andouille or kielbasa), cut into 1-inch pieces
  • 2 pounds (900g) large shrimp, peeled and deveined
  • 2 pounds (900g) snow crab legs, or Dungeness crab, split in half or quarters
  • 1 pound (450g) crawfish (optional)
  • 1/2 cup (115g) unsalted butter, melted
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. In the stockpot, combine water, beer, Old Bay, Cajun seasoning, seafood seasoning, lemons, onion, garlic, bay leaves, peppercorns, and cayenne pepper (if using). Bring to a boil over high heat.
  2. Add potatoes to the boiling broth. Cook for 10 minutes.
  3. Add corn and sausage. Cook for another 10 minutes.
  4. Add crab legs (and crawfish, if using). Cook for 5 minutes.
  5. Add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
  6. Drain the seafood boil, reserving about 1 cup of the broth.
  7. Toss the seafood boil with melted butter and reserved broth.
  8. Spread the seafood boil onto a large platter or newspaper-covered table. Garnish with fresh parsley and serve with lemon wedges.