Ingredients:

  • 12 cups Water
  • 1 (12 oz) bottle of beer (lager or pale ale)
  • ½ cup Cajun seafood boil seasoning (such as Zatarain's or Old Bay)
  • ¼ cup salt
  • 2 tablespoons hot sauce (such as Tabasco)
  • 2 large onions, quartered
  • 4 cloves garlic, smashed
  • 4 bay leaves
  • 2 lemons, halved
  • 2 pounds small red potatoes, halved or quartered
  • 4 ears corn, shucked and cut in half
  • 1 pound Andouille sausage, cut into 2-inch pieces
  • 2 pounds raw shrimp, shell on, deveined (16/20 size recommended)
  • 2 pounds crawfish, live or frozen (thawed)
  • 1-2 pounds snow crab legs, pre-cooked
  • 4 tbsp unsalted butter, melted
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. In a large pot, combine water, beer, seafood boil seasoning, salt, hot sauce, onions, garlic, bay leaves, and lemons. Bring to a rolling boil over high heat.
  2. Add the potatoes to the boiling broth. Cook for 10-12 minutes, or until they are almost tender.
  3. Add the corn and sausage to the pot. Continue to cook for 5-7 minutes.
  4. If using crawfish, add them to the pot now. Cook for 3-5 minutes, or until they turn bright red.
  5. Add the shrimp and crab legs to the pot. Cook for 3-4 minutes, or until the shrimp turn pink and opaque and the crab is heated through. Do not overcook the shrimp!
  6. Carefully drain the seafood boil, reserving some of the broth if desired. Spread newspapers over a large table and dump the contents of the pot onto the table.
  7. Drizzle with melted butter, garnish with fresh parsley, and serve with lemon wedges. Let everyone dig in!