Cajun Seafood Boil Explosion – a bold, buttery feast packed with crab, shrimp, sausage, and corn, drenched in garlic Cajun butter sauce.

Scale

2 lbs crab legs (snow or king)

1 lb jumbo shrimp, peeled & deveined

4 ears corn, cut into thirds

1 lb baby potatoes, halved

12 oz Andouille sausage, thick slices

4 boiled eggs, peeled

1 lemon, halved

1 tbsp Cajun seasoning

1 tbsp Old Bay seasoning

2 sticks unsalted butter

6 cloves garlic, minced

1 tbsp paprika

1 tbsp lemon pepper

1 tsp cayenne pepper (optional for heat)

1 tbsp chopped parsley

Salt & pepper to taste

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1. Fill a large pot halfway with water and bring to a boil. Add Cajun seasoning, Old Bay, lemon halves, and baby potatoes. Boil for 10 minutes.

2. Add corn and sausage; cook for 5–7 minutes more.

3. Add shrimp and crab legs; cook until shrimp are pink and crab is heated through, about 3–5 minutes.

4. Drain and transfer all ingredients to a large serving platter.

5. In a saucepan, melt butter. Add garlic, paprika, lemon pepper, cayenne, salt, and pepper; simmer 2–3 minutes.

6. Pour sauce over seafood, sausage, corn, and potatoes. Toss well.

7. Garnish with parsley and lemon. Serve with boiled eggs on the side.

Cook potatoes first—they take the longest to soften.

Don’t overcook shrimp; remove when pink.

Use crawfish or lobster for a luxe twist.