how to make the EASIEST/YUMMIEST seafood boil🦀🦐🌽🥵✨

Ingredients

• 2 lb Small Red Potatoes (washed, leave whole)
• 4 ears Corn on the Cob (cut into 2‑inch pieces)
• 1 lb Crawfish (thawed if frozen, shells on)
• 1 lb Large Shrimp (peeled and deveined, shells on for flavor)
• 1.5 lb Pre‑cooked Crab Legs (thawed if frozen)
• 1 bag Seafood Boil Seasoning Bag (approx. 2 oz, e.g., Zatarain’s)
• 2 tbsp Old Bay Seasoning (half of the bag’s suggested amount; use regular if you prefer less heat)
• 1 tbsp Paprika (sweet or smoked)
• 1 tbsp Slap Your Mama Seasoning (a Cajun‑style blend, optional if unavailable)
• 1 tbsp Tony’s Crayoli Seasoning (another Cajun blend, optional)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Chili Powder
• 1/2 tsp Black Pepper
• 1 Lemon (cut into wedges for serving)
• 6 sticks Unsalted Butter (3 cups (24 tbsp), cut into cubes)
• 4 tbsp Minced Garlic (freshly minced)
• 6 Large Eggs (optional, boiled)
• 2 tbsp Fresh Parsley (chopped for garnish)

Instructions

1. Rinse Potatoes and Corn

   Place the potatoes and corn pieces in a colander and rinse under cold water to remove any dirt or debris.

   Time: PT5M

2. Boil Water and Add Seasoning Bag

   Fill the large stockpot with enough water to cover the ingredients (about 10 qt). Bring to a rolling boil, then add the seafood boil seasoning bag and about a quarter of the bottle (approximately 1 oz) of the pre‑made seasoning liquid from the bag.

   Time: PT5M

   Temperature: Boiling

3. Add Potatoes, Corn, and Seafood

   Add the rinsed potatoes, corn pieces, crawfish, shrimp, and crab legs to the boiling broth. Reduce heat to a gentle boil and cook for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Boiling

4. Prepare Spice Mix

   While the boil is cooking, combine Old Bay, paprika, Slap Your Mama, Tony’s Crayoli, onion powder, garlic powder, chili powder, and black pepper in a small bowl. Set aside.

   Time: PT5M

5. Boil Eggs (Optional)

   When the water returns to a boil, gently lower the eggs into the pot and boil for 7 minutes. Remove with a slotted spoon and place in an ice bath to stop cooking.

   Time: PT7M

   Temperature: Boiling

6. Melt Butter and Sauté Garlic

   In a medium saucepan, melt the 6 sticks of butter over medium heat. Once melted, add the 4 tbsp minced garlic and lower the heat to low (setting 2 on a typical stove). Simmer for 2‑3 minutes until fragrant, being careful not to brown the garlic.

   Time: PT5M

   Temperature: Medium

7. Add Spice Mix to Butter Sauce

   Stir the prepared spice mix into the garlic‑butter sauce. Cook for an additional 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: Low

8. Drain Seafood and Transfer to Serving Platter

   Using tongs, remove the crab legs first and set aside. Transfer the potatoes, corn, and crawfish to a large serving platter. Keep the pot on low heat for the next steps.

   Time: PT5M

   Temperature: Low

9. Ice‑Shock Crab Legs

   Place the cooked crab legs in a bowl of ice water for 2 minutes to stop cooking and keep the meat tender.

   Time: PT2M

   Temperature: Cold

10. Cook Shrimp Quickly

    Add the shrimp to the boiling broth for 3‑5 minutes, or until they turn pink and curl into a “C” shape. Remove with tongs and set aside with the crab legs.

    Time: PT5M

    Temperature: Boiling

11. Combine All Ingredients with Butter Sauce

    Pour the garlic‑butter‑spice sauce over the potatoes, corn, crawfish, shrimp, and crab legs on the serving platter. Toss gently to coat everything evenly. Add the boiled eggs (halved) if using.

    Time: PT5M

12. Finish and Serve

    Sprinkle chopped parsley over the top and serve with lemon wedges on the side for squeezing. Enjoy immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

35 g

Fat

30 g

Fiber

5 g