Ingredients:

  • 2 gallons (7.6 liters) Water
  • 1 cup (240 ml) Cajun Seasoning
  • 1/4 cup (60 ml) Old Bay Seasoning
  • 4 Dried Bay Leaves
  • 1 tablespoon (15 ml) Whole Black Peppercorns
  • 1 tablespoon (15 ml) Dried Thyme
  • 1 tablespoon (15 ml) Dried Oregano
  • 1-2 teaspoons (5-10 ml) Cayenne Pepper (optional)
  • 2 Lemons, halved
  • 1 head Garlic, halved horizontally
  • 2 Yellow Onions, quartered
  • 1.5 lbs (680 g) Andouille Sausage, cut into 1-inch (2.5 cm) pieces
  • 5 lbs (2.3 kg) Red Potatoes, small, about 1.5-2 inches (3.8-5 cm) in diameter
  • 6 ears Corn on the Cob, shucked and cut in half
  • 4 lbs (1.8 kg) Shrimp, large, peeled and deveined, tails on
  • 3 lbs (1.4 kg) Crawfish, live, purged OR frozen (thawed)
  • 2 lbs (900g) Snow Crab Legs, pre-cooked (optional)

Instructions:

  1. Fill the stockpot with water, add Cajun seasoning, Old Bay, bay leaves, peppercorns, thyme, oregano, cayenne pepper (if using), lemons, garlic, and onions.
  2. Bring the mixture to a rolling boil over high heat.
  3. Once boiling, add the Andouille sausage and red potatoes. Cook for 15-20 minutes, or until the potatoes are almost tender when pierced with a fork.
  4. Add the corn on the cob and cook for 5-7 minutes.
  5. If using live crawfish, add them to the pot. If using frozen, add them with the shrimp. Cook for 3-5 minutes, or until the crawfish turn bright red and the meat is firm.
  6. Add the shrimp and crab legs (if using) to the pot. Cook for 2-3 minutes, or until the shrimp turn pink and opaque and the crab is heated through. Do not overcook the shrimp!
  7. Turn off the heat and let the seafood boil soak in the flavorful broth for 10-15 minutes. This allows the seafood to absorb more of the spices.
  8. Carefully drain the boil using a slotted spoon or skimmer. Spread the contents onto large serving platters or newspaper-lined tables.