Ingredients

For the Seafood Boil

• 2 pounds large shrimp (13/15 count), deveined

• 8 clusters snow crab legs, rinsed and scrubbed

• 4 lobster tails, raw and split in half (optional)

• 1 pound andouille sausage, sliced into 2-inch pieces

• 2 pounds baby red potatoes, scrubbed

• 4 ears corn, cut in half

• 2 heads garlic, halved horizontally

• 1 large yellow onion, quartered

• ½ cup Old Bay seasoning

• 3 tablespoons garlic powder

• 1 tablespoon red pepper flakes

For the Garlic Butter Sauce

• 2 sticks (1 cup) unsalted butter

• 8-10 cloves garlic, minced

• ¼ cup Cajun seasoning

• 2 tablespoons Old Bay seasoning

• 1 tablespoon onion powder

• 1½ tablespoons brown sugar

• 1 tablespoon red pepper flakes

• 1 cup chicken stock

• 2 tablespoons fresh lemon juice

• ¼ cup fresh parsley, chopped

• 1 teaspoon smoked paprika

Instructions

Prepare the Boil

Fill a large stockpot with water and bring to a boil over high heat. Add Old Bay seasoning, garlic powder, red pepper flakes, halved garlic heads, and quartered onion to create a flavorful broth. Add baby potatoes first and cook for 15 minutes, then add corn and andouille sausage, cooking for another 10 minutes.

Add crab legs and lobster tails (if using) to the pot and cook for 8 minutes. Finally, add shrimp during the last 3-4 minutes of cooking until they turn pink and curl. Remove all ingredients with a large slotted spoon and arrange on a large serving platter or directly on a newspaper-covered table for authentic presentation.

Make the Garlic Butter Sauce

While the seafood cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 2-3 minutes until fragrant and softened. Stir in Cajun seasoning, Old Bay, onion powder, brown sugar, and red pepper flakes, cooking for 3-5 minutes to bloom the spices.

Pour in chicken stock and bring to a boil, then simmer for 6-8 minutes until slightly thickened. Remove from heat and stir in lemon juice, fresh parsley, and smoked paprika. The sauce should be rich, buttery, and perfectly seasoned.

Serving and Tips

Pour the warm garlic butter sauce generously over the entire seafood boil, reserving some for dipping. Serve immediately with plenty of napkins, nutcrackers for the crab, and small bowls for the extra sauce. This recipe serves 6-8 people and creates an authentic Louisiana-style feast that’s perfect for celebrations and gatherings.