Seafood Bubblebath Recipe

Prepare and slow-cook potatoes

Preheat oven to 275°F (135°C). In an oven-safe baking dish or deep skillet, place marble potatoes in a single layer. Add smashed garlic cloves and thyme sprigs. Pour olive oil over potatoes so they are mostly submerged (about 1 cup). Season with 1 tsp salt and 1 tbsp Old Bay. Cover tightly with foil or a lid and bake 1 hour 15 minutes, turning once halfway, until potatoes are tender and can be pierced with a fork. Remove from oven and keep warm.

Cook corn

While potatoes bake, bring a large pot of water to a gentle simmer, salt lightly. Add corn and simmer 6–8 minutes until bright and tender. Drain and set aside. Optionally brush with a little melted cajun butter (see below) before service.

Season proteins

Toss the jumbo shrimp and andouille slices with 1 tbsp Old Bay and a pinch of black pepper. For the snow crab legs, sprinkle remaining 1 tbsp Old Bay over the outsides.

Sear sausage and shrimp

Heat a large heavy-bottomed skillet over medium-high heat and add 1 tbsp olive oil. Add andouille slices in a single layer and sear 2–3 minutes per side until caramelized. Remove and set aside. Add shrimp to the hot pan in a single layer and sear 1–2 minutes per side until opaque and just cooked through. Remove and set aside with sausage. Gently rewarm crab legs in the skillet for 1–2 minutes per side just to heat through; avoid overcooking since they're pre-cooked.

Make beer broth

In a medium saucepan over medium heat, add 1 tbsp butter and the sliced shallot. Sauté 1–2 minutes until fragrant and translucent. Add beer, stock, bay leaf, and lemon slices. Bring to a gentle simmer and let reduce 6–8 minutes to concentrate flavor (do not boil vigorously to avoid losing carbonation flavor). Season with 1 tsp salt. Remove bay leaf and lemon slices. Whisk in 2 tbsp cold butter off heat to slightly emulsify and create a silky, frothy 'bubble' broth. Keep warm but do not boil.

Make tangy Cajun butter

In a small saucepan over low heat, melt 1 cup (2 sticks) unsalted butter gently. Stir in 2 tsp cajun seasoning, 1 tsp Worcestershire, 2 tbsp lemon juice, 2 tbsp minced parsley, 1 tsp black pepper and optional 1 tsp hot sauce. Taste and adjust seasoning. Keep warm, do not let it separate or boil.

Combine and finish

Arrange confit potatoes and corn in a large shallow serving pot or tray. Nestle seared andouille, shrimp, and warmed snow crab legs among them. Spoon some of the tangy Cajun butter over the proteins and potatoes (reserve some for service). Pour the warm beer broth around the ingredients — enough to come partway up the pieces so guests can dip, but not submerge the crab shells (about 1–1.5 cups). The butter and broth will produce a gentle 'bubblebath' effect; if you want more froth, whisk briefly before pouring.

Garnish the assembled seafood bubblebath with chopped parsley and lemon wedges. Serve immediately with extra Cajun butter on the side and crackers or crusty bread to soak up the beer bubbles. Sprinkle a light pinch of flaky sea salt over potatoes and corn to finish.