A Southern boil featuring crab legs, shrimp, sausage, potatoes, and corn 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 tsp smoked paprika
11 - 2 tsp salt
12 - 1 tsp black pepper
13 - 1 tsp cayenne pepper (optional)
→ Liquids
14 - 8 cups water
15 - 1 bottle (12 oz) light beer (optional)
→ For Serving
16 - 1/2 cup unsalted butter, melted
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# How-To:
01 - Combine water and beer in a large stockpot. Stir in Old Bay or Cajun seasoning, smoked paprika, salt, black pepper, cayenne (if using), garlic, onion, and lemon slices. Bring mixture to a rolling boil over high heat.
02 - Add halved baby potatoes to boiling liquid and cook for 10 minutes until they begin to soften.
03 - Incorporate corn pieces and sliced sausage into the pot and continue boiling for an additional 7 minutes.
04 - Submerge crab legs in the boiling mixture and cook for 5 minutes to heat through.
05 - Add shrimp last and boil until they turn pink and are opaque, approximately 2 to 3 minutes.
06 - Drain seafood and vegetables thoroughly, discarding the cooking liquid and aromatics. Transfer contents onto a large serving platter or parchment-covered table.
07 - Drizzle melted butter over the boil, sprinkle with chopped parsley, and serve with fresh lemon wedges.
