Ingredients:
2 lbs crawfish, cleaned
1 lb shrimp, shells on
1 lb clams, scrubbed
1 lb mussels, scrubbed
4 ears corn, cut into halves or thirds
1 lb red-skinned potatoes, halved
1 lb spicy sausage (Andouille or kielbasa), cut into chunks
1/4 cup Cajun seasoning
1 tbsp Old Bay seasoning
1 tbsp paprika
1/2 tsp cayenne pepper (optional for extra heat)
4 tbsp unsalted butter
1 lemon, sliced
4 cloves garlic, minced
Salt to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Boil:
In a large stockpot, bring water to a boil (enough to cover all the ingredients). Add 1/4 cup of Cajun seasoning, Old Bay seasoning, paprika, and cayenne pepper if using. Add a pinch of salt to taste.
Add the potatoes and corn to the pot and cook for 10–12 minutes, until they are tender.
Add the Sausage:
Add the sausage chunks to the boiling water and cook for another 5–7 minutes.
Cook the Seafood:
Add the crawfish, shrimp, clams, and mussels to the pot. Cook for 5–7 minutes, until the shrimp turn pink, the mussels and clams open, and the crawfish are fully cooked.
Prepare the Butter Sauce:
In a separate pan, melt the butter over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant. Stir in 2 tbsp of Cajun seasoning and lemon juice. Let the butter sauce simmer for another 2–3 minutes.
Drain and Combine:
Carefully drain the seafood and vegetables, and transfer them into a large stainless steel bowl.
Pour the seasoned butter sauce over the seafood, potatoes, corn, and sausage. Toss gently to coat all the ingredients.
Serve:
Garnish with freshly chopped parsley and lemon slices. Serve immediately with extra Cajun seasoning on the side, if desired.
Enjoy your vibrant and flavorful seafood boil!
