Seafood Boil
Servings
4
servingsTotal time
45
minutesIngredients
4 quarts water
1 yellow onion, quartered
1 large lemon, halved
12 oz andouille sausage, sliced
1 lb baby red potatoes
2 lb crab legs
1 lb large shrimp, shell-on and deveined
4-6 sweet corn cobs
- Spice Mix
2 Tbsp Kosher Salt
1 Tbsp black pepper
2 Tbsp Old Bay
3 bay leaves
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
2 tsp thyme
- Garlic Butter Sauce
3 sticks butter
20 cloves of garlic, finely minced
1 Tbsp lemon juice
2 Tbsp Old Bay
1 Tbsp paprika
1 Tbsp cayenne pepper
1 Tbsp onion powder
1/2 cup reserved broth
Directions
- Bring 4 quarts of water to a boil in a large pot.
- Add the spice mix, yellow onion, and halved lemon, squeezing the lemon juice into the pot before adding the halves. Cover and boil for 15 minutes to allow the flavors to infuse the broth.
- Meanwhile, heat a pan over medium-high heat and sauté the andouille sausage until browned.
- Add the sautéed sausage and red potatoes to the pot. Cover and cook for 12 minutes, or until the potatoes are fork-tender.
- Add the sweet corn and crab legs. Cover and cook for 5 minutes. Add the shrimp and cook for an additional 2 minutes, or until the shrimp are cooked through. Transfer the seafood, sausage, and vegetables to a separate container, reserving the broth in the pot.
- To make the garlic butter sauce, melt the butter in a pan over medium heat. Once melted, reduce the heat to medium-low and add the garlic and lemon juice. Cook for 2 minutes, then stir in the remaining spices. Let simmer for 1 minute, then slowly pour in 1/2 cup of the reserved broth from the boil. Simmer for an additional 2 minutes.
- Pour the garlic butter sauce over the seafood boil, reserving some sauce on the side for dipping.