Festive Southern boil featuring crab legs, shrimp, sausage, potatoes, and corn in Cajun spices.
# What You'll Need:
→ Seafood
01 - 2 pounds snow crab legs, cleaned
02 - 1.5 pounds large shrimp, shell-on, deveined
→ Meats
03 - 1 pound andouille or smoked sausage, sliced into 1-inch pieces
→ Vegetables
04 - 1.5 pounds 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 - 0.25 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 light beer (12 ounces, optional)
→ For Serving
16 - 0.5 cup unsalted butter, melted
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges
# Step-by-Step Guide:
01 - Fill a large stockpot with 8 cups water and add beer if using. Stir in Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne pepper, garlic, onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add halved baby potatoes to boiling liquid. Boil for 10 minutes until slightly tender.
03 - Add corn pieces and sliced sausage to the pot. Continue boiling for 7 minutes.
04 - Add cleaned crab legs to the pot and boil for 5 minutes.
05 - Add shrimp and boil until pink and opaque, about 2 to 3 minutes.
06 - Drain all seafood and vegetables using a colander, discarding the cooking liquid and aromatics. Transfer to a large platter or cover a table with parchment and pile the contents on top. Drizzle with melted butter, sprinkle with chopped parsley, and serve with lemon wedges.
