Seafood Boil

Add beer, and water to a large stock pot. Bring to a boil and then add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, thyme, salt, lemons, garlic, onions, and kosher salt. Stir together and boil for 5 minutes to allow flavors to come together. 2 12 oz Beer 8 qts Water 5 Bay leaves 1 cup Old Bay Seasoning 2 tbsps Smoked paprika 2 tbsp Cayenne pepper 1 tbsp Black pepper 2 tbsp Dried thyme 2 Lemons 10 Garlic cloves 2 Large onions 2 tbsps Salt

Add halved red potatoes and corn to the pot and allow them to cook until the potatoes are tender but not mushy (about 15 minutes). Then add sausages and allow them to cook for another 5 minutes. 3 lbs Red potatoes 6 ears Corn 1 lb Andouille sausage

Add crab legs and cook for 3 minutes. Then add lobster tails, mussels, and clams. Cover the pot with a lid and allow everything to boil together for 5 minutes, then add shrimp and continue to cook for another 3-4 minutes. (The mussels and clams will pop open once they are finished and the shrimp will be pink) Stir together, save 2 cups of the broth, then drain. 2 lbs Snow crab clusters/legs 1 lb Lobster tails 1 lb Mussels 1 lb Clams 2 lbs Jumbo shrimp

Use a strainer or spider to remove seafood from the broth and place seafood onto newspaper or a large serving tray.

Garlic Butter Seafood Sauce

Make the sauce. Melt butter over medium low heat in a large sauce pan, then add garlic and cook until fragrant, about 3 minutes. Then add cajun seasoning, old bay seasoning, red pepper flakes, onion powder, brown sugar, and salt. Add 1 cup of the reserved broth and simmer on low for 3-5 minutes, until sauce thickens. (For a thinner sauce, add 2 cups) Add freshly diced parsley and remove from the heat. 2 cups Butter 8 Garlic cloves 1/4 cup Cajun seasoning 2 tbsp Old bay seasoning 1 tbsp Red Pepper Flakes 1 tbsp onion powder 1/2 tbsp brown sugar Salt 2 cups Reserved broth Fresh parsley

Pour about 3/4 of the sauce over the seafood and toss everything together so that the sauce coats everything. Use leftover sauce as a dip for the seafood. Serve with hot sauce (optional) 1/2 cup Hot sauce