Cajun Boiler Recipe

Prepare ingredients

Rinse shrimp under cold water and pat dry. If not already deveined, remove the vein. Cut sausage into 1-inch pieces. Halve corn cobs and potatoes. Quarter the onion and smash the garlic cloves. Zest and juice the lemons; reserve juice for the sauce and wedges for serving.

In a large stockpot (at least 8–10 quarts), combine 6 cups water and 2 cups chicken broth. Add bay leaves, smashed garlic cloves, quartered onion, whole peppercorns, 1 tablespoon kosher salt, 3 tablespoons Cajun seasoning, and 2 tablespoons Old Bay. Bring to a rolling boil over high heat.

Once boiling, add the red potatoes. Cover and cook for 10 minutes, maintaining a steady boil. After 10 minutes, add the corn and sausage pieces; continue boiling for 5–7 minutes, until potatoes are just tender when pierced with a fork.

Add the snow crab clusters to the pot and simmer 4 minutes. Finally, gently add the shrimp and boil for 2–3 minutes more, until shrimp are pink and opaque and crab heated through. Do not overcook shrimp.

Turn off heat and using a slotted spoon or strainer basket, remove the seafood, potatoes, corn, and sausage to a large sheet pan or serving platter. Discard bay leaves and onion quarters from the pot.

While the boil is finishing, melt 6 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the 4 minced garlic cloves and cook gently 1–2 minutes until fragrant but not browned.

Stir in lemon juice, lemon zest, smoked paprika, cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Remove from heat and fold in 2 tablespoons chopped parsley. Taste and adjust seasoning or add a teaspoon of hot sauce if desired.

If desired, melt an extra 2 tablespoons butter and toss with the drained boil components on the sheet pan to coat lightly. Pour the lemon garlic butter sauce over the seafood and vegetables or serve on the side in a warmed bowl for dipping.

Garnish with chopped parsley and lemon wedges. Serve immediately with crusty bread or steamed rice to soak up the sauce. Provide crab crackers and picks for the crab clusters.