Festive Southern-style boil with crab, shrimp, sausage, potatoes, and corn seasoned with aromatic Cajun spices.
# What You'll Need:
→ Seafood
01 - 2 lbs snow crab legs, cleaned
02 - 1.5 lbs large shrimp, shell-on, deveined
→ Meats
03 - 1 lb andouille sausage 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 - 1 bottle (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:
01 - Combine water and beer (if using) in a large stockpot. Add Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne pepper, garlic cloves, quartered onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add halved baby potatoes to the boiling liquid and cook for 10 minutes.
03 - Incorporate corn pieces and sliced sausage into the pot. Continue boiling for 7 minutes.
04 - Add snow crab legs and boil for 5 minutes to heat through.
05 - Add shrimp and cook until they turn pink and are opaque, approximately 2 to 3 minutes.
06 - Drain all seafood and vegetables, discarding the cooking liquid and aromatics. Transfer to a large serving platter or spread on parchment-paper covered surface.
07 - Drizzle melted butter over the boil, sprinkle with chopped parsley, and serve alongside lemon wedges.
