Festive Southern boil with crab, shrimp, sausage, potatoes, and corn in aromatic Cajun spices.
# Components:
→ Seafood
01 - 2 lbs snow crab legs, cleaned
02 - 1.5 lbs large shrimp, shell-on, deveined
→ Meats
03 - 1 lb andouille or smoked sausage, sliced into 1-inch pieces
→ Vegetables
04 - 1.5 lbs baby potatoes, halved
05 - 4 ears corn, cut into thirds
06 - 1 large onion, quartered
07 - 1 lemon, sliced
→ Aromatics & Spices
08 - 4 cloves garlic, smashed
09 - 1/4 cup Old Bay or Cajun seasoning
10 - 2 teaspoons smoked paprika
11 - 2 teaspoons salt
12 - 1 teaspoon black pepper
13 - 1 teaspoon cayenne pepper (optional)
→ Liquids
14 - 8 cups water
15 - 12 fl oz light beer (optional)
→ For Serving
16 - 1/2 cup unsalted butter, melted
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges
# Method Steps:
01 - Combine water, beer (if used), Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne pepper, garlic, onion, and lemon slices in a large stockpot and bring to a rolling boil over high heat.
02 - Add halved baby potatoes to the boiling broth and cook for 10 minutes.
03 - Introduce corn pieces and sliced sausage to the pot and continue boiling for 7 minutes.
04 - Add crab legs and boil for 5 minutes to infuse flavors thoroughly.
05 - Add shrimp and cook until pink and opaque, approximately 2 to 3 minutes.
06 - Drain seafood and vegetables, discard cooking liquid, then transfer contents onto a large serving platter or parchment-covered table.
07 - Drizzle melted butter over the boil, sprinkle with chopped parsley, and serve alongside lemon wedges.
