Festive seafood, sausage, potatoes, and corn simmered with Cajun seasoning for vibrant Southern flavor.
# Components:
→ Seafood
01 - 2 pounds snow crab legs, cleaned
02 - 1.5 pounds large shrimp, shell-on, deveined
→ Meats
03 - 1 pound andouille sausage 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 - 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 ounces) light beer (optional)
→ For Serving
16 - 1/2 cup unsalted butter, melted
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges
# Directions:
01 - Fill a large stockpot with 8 cups of water and light beer if using. Add 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 and cook for 10 minutes.
03 - Add corn segments and sliced sausage to the pot. Boil for 7 minutes.
04 - Introduce cleaned crab legs to the pot and boil for 5 minutes.
05 - Add shell-on shrimp; cook just until pink and opaque, about 2 to 3 minutes.
06 - Drain seafood, sausage, and vegetables using a colander. Discard cooking liquid and aromatics.
07 - Arrange all cooked items on a large serving platter or over parchment-lined tabletop.
08 - Drizzle melted butter and sprinkle with chopped parsley. Garnish with lemon wedges.
