Cajun Seafood Boil with Garlic Butter Sauce

butterbeready.com

Leanne Brackenreed

SCALE 1x2x3x

subheading: For the cajun seafood boil:

3 quarts water

1 (12-ounce) can of beer- optional but highly recommended

3 tablespoons Cajun seasoning

1 tablespoon Old Bay seasoning

Hot sauce, to taste

1 medium yellow onion, roughly sliced into half-moons

1 large lemon, cut into wedges- plus more for serving

12 ounces andouille sausage, sliced into rounds

1 lb baby potatoes, red or gold (or a mix of both)

1 lb pre-cooked snow crab leg clusters, fresh or frozen

1 to 1 ½ lbs jumbo shrimp, deveined, shell-on or peeled

4 to 6 ears sweet corn on the cob, I use the mini ones

4 to 6 hard boiled eggs- optional

subheading: For the garlic butter sauce:

1 cup ( 2 sticks) unsalted butter

10 cloves of garlic, finely minced or pressed

2 tablespoons lemon juice, freshly squeezed

1 tablespoon Old Bay seasoning

1 tablespoon fresh chopped parsley

1 teaspoon Cajun seasoning

1 teaspoon smoked paprika

Hot sauce, to taste

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