Name: Cajun Seafood Boil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 5 quarts water; ⅓ cup Old Bay seasoning; 2 tablespoon Cajun seasoning; 2 tablespoon kosher salt; 2 lemons (halved); 1 head garlic (halved crosswise); 1 yellow onion (quartered); 2 bay leaves; 1.5 pound baby red potatoes; 4 ears corn (shucked and halved); 1 pound smoked andouille sausage (cut into 2-inch pieces); 2 pound snow crab legs (clusters, thawed if frozen); 2 pound large shell-on shrimp (deveined); 1 cup unsalted butter (2 sticks); 8 clove garlic cloves (minced); 1 tablespoon Cajun seasoning; 1 tablespoon Old Bay seasoning; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper; 1 tablespoon fresh lemon juice; 2 tablespoon fresh parsley (chopped)

Instructions

Season the boil
Season the boil:
In a very large stockpot (at least 12 quarts), combine 5 quarts water, ⅓ cup Old Bay seasoning, 2 tablespoons Cajun seasoning, and 2 tablespoons kosher salt. Squeeze in the juice from 2 halved lemons and drop in the rinds, then add 1 halved head of garlic, 1 quartered onion, and 2 bay leaves. Bring to a rolling boil over high heat.
Potatoes
Potatoes:
Add 1½ pounds baby red potatoes and boil for 12 minutes, until almost tender.
Corn and sausage
Corn and sausage:
Add 4 halved ears of corn and 1 pound smoked andouille sausage pieces and boil for 7 minutes.
Crab and shrimp
Crab and shrimp:
Add 2 pounds snow crab legs and boil for 5 minutes. Add 2 pounds shell-on shrimp and cook for 2 to 3 minutes, just until the shrimp turn pink and opaque. Turn off the heat.
Garlic butter sauce
Garlic butter sauce:
While the seafood cooks, melt 1 cup unsalted butter in a saucepan over medium-low heat. Add 8 minced garlic cloves and cook for 1 minute. Stir in 1 tablespoon Cajun seasoning, 1 tablespoon Old Bay seasoning, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, and 1 tablespoon fresh lemon juice, then add ½ cup of the hot boil liquid and whisk to combine.
Serve
Serve:
Drain the seafood boil well and discard the lemon rinds, onion, and bay leaves. Pour everything onto a large sheet pan or a paper-lined table, drizzle with the garlic butter sauce, and sprinkle with 2 tablespoons chopped fresh parsley.

Tips

Add each ingredient in order of cooking time so nothing turns mushy or rubbery. Shrimp cook in just 2 to 3 minutes, so pull the pot off the heat as soon as they turn pink. You can swap the crab for 2 pounds of clams or mussels, cooking them until they open, about 5 minutes.

Storage

Remove the seafood from the shells and store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with 2 tablespoons butter over low heat. Don't freeze a cooked seafood boil, because the shrimp turn tough.

Serving suggestions

Serve the seafood boil with extra lemon wedges, crusty French bread to soak up the garlic butter, and plenty of napkins. Coleslaw or a crisp green salad balances the spice.