Ingredients
— The Boil Base —
4 quarts (approx. 4 liters) water
1 can (12 oz) beer (lager or pilsner, optional but adds flavor)
½ cup Old Bay seasoning
2 tablespoons Cajun seasoning
1 large onion, quartered
2 lemons, halved
8 cloves garlic, smashed
— The Fixings —
1.5 lbs (700g) baby red potatoes (halved if large)
4 ears of corn, shucked and cut into mini cobbettes
1 lb (450g) Andouille sausage (or smoked sausage), sliced into rounds
2 lbs (900g) large shrimp, shell-on and deveined
2 lbs (900g) snow crab legs or king crab legs (optional)
— The Garlic Butter Sauce —
1 cup (2 sticks) unsalted butter
1 head of garlic (about 10-12 cloves), finely minced
2 tablespoons Old Bay seasoning
1 tablespoon Cajun seasoning
1 tablespoon paprika (smoked or sweet)
1 tablespoon lemon pepper seasoning
1 tablespoon hot sauce (Louisiana style)
1 tablespoon brown sugar (to balance the heat)
Juice of 1 lemon
Instructions
1. **Start the Broth:** In a very large stockpot (12-16 quart), combine the water, beer, Old Bay, Cajun seasoning, onion, halved lemons (squeeze juice in first, then drop in shells), and smashed garlic. Bring to a rolling boil.
2. **Boil Potatoes:** Add the potatoes carefully to the boiling water. Cook for 10–12 minutes, or until they just start to become tender when pierced with a fork.
3. **Add Corn & Sausage:** Add the corn cobbettes and the sliced sausage. Continue boiling for another 5–8 minutes.
4. **Add Seafood:** Add the crab legs (if using) and boil for 4 minutes. Finally, add the shrimp and boil for just 2–3 minutes until pink and opaque. **Do not overcook the shrimp.**
5. **Drain:** Turn off the heat. Carefully drain the liquid (or lift the ingredients out with a strainer basket/spider) into a large serving tray or roasting pan.
6. **Make the Sauce:** While the seafood drains, melt the 2 sticks of butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
7. Stir in the Old Bay, Cajun seasoning, paprika, lemon pepper, hot sauce, brown sugar, and lemon juice. Simmer for 2 minutes, stirring constantly.
8. **Serve:** Pour the hot garlic butter sauce generously over the tray of seafood and veggies. Toss gently to coat everything. Garnish with fresh parsley and lemon wedges. Serve immediately with plenty of napkins!
Notes
Shrimp Shells: Keep the shells on the shrimp! It protects the meat from overcooking and holds onto the spicy butter sauce much better than peeled shrimp.
Pot Size: You need a big pot! If you don’t have a stockpot large enough, you can divide the ingredients between two smaller pots.
Heat Control: To make it spicier, add cayenne pepper or red pepper flakes to the butter sauce. To make it milder, reduce the Cajun seasoning.
The Sauce: This ‘Bloves’ style sauce is famous for a reason. Make extra if you love dipping your potatoes and corn in butter.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Boil
- Cuisine: Cajun / Southern
- Diet: Gluten Free