Ingredients:

  • 4 quarts water
  • 1/2 cup Zatarain
  • s Seasoned Crab Boil (liquid or bag)
  • 1/4 cup salt
  • 1 lb smoked sausage, sliced into ½-inch pieces
  • 2 lbs large raw shrimp, peeled and deveined
  • 2 lbs blue crabs, cleaned and halved (optional)
  • 4 ears corn, husked and cut in half
  • 1 lb baby red potatoes, halved
  • 1 lemon, quartered (for serving)
  • Fresh parsley, chopped (for garnish)
  • 1 cup melted unsalted butter (optional)
  • 1 tsp garlic powder (optional)
  • 1 tsp lemon juice (optional)

Instructions:

  1. Fill a large stockpot with 4 quarts of water and add Zatarains Crab Boil and salt. Bring to a rolling boil over high heat.
  2. Once boiling, add baby red potatoes and cook for 10-12 minutes until fork-tender.
  3. Stir in the sliced smoked sausage and corn, then cook for an additional 5-7 minutes.
  4. Gently add shrimp and crab to the pot and cook for 3-5 minutes until shrimp are pink and opaque.
  5. Carefully strain the seafood boil using a colander and serve hot on a large tray or newspaper, garnished with parsley and lemon wedges.