Crab and Shrimp Boil

There’s something so fun and inviting about gathering around a table for a seafood boil. They are so easy to make and really versatile, and they are one pot, you can use whatever your favorite seafood is. We happen to love crab and shrimp! It’s a rich flavorful broth of lemon, onion, garlic and spices then add in the baby red potatoes, corn, seafood and andouille sausage and let it all boil together, pour it out onto the sheet pans or table and serve with lots of garlic butter. Make sure there’s lots of napkins too!!

Ingredients

• 3 lemons, quartered
• 1 (3oz) package of Zatarain’s crab and shrimp boil seasoning
• 3-4 bay leaves
• 1/4 cup kosher salt
• 2 1/2 tbsp. black pepper corns
• 5-7 sprigs fresh thyme
• 2 tsp. cayenne
• 1 head of garlic, smashed and peeled
• 1 yellow onion, peeled and quartered
• 1 lb. baby red potatoes, quartered, depending how big they are
• 4 ears of corn, shucked and cut in half
• 1 lb pre cooked snow crab legs, pre-cooked
• 1 lb shrimp, peeled and deveined, leave tails on
• 1 stick (1/2 cup) unsalted butter
• 3 garlic cloves, peeled and minced
• 2 tbsp. fresh parsley

Fill a very large pot with about 14-16 cups or 3-4 quarts of water, add in the lemons, Zatarains spice pack, bay leaves, salt, black peppercorns, thyme cayenne, onion and garlic. Let that come to a boil over medium high heat and add in the potatoes and corn, let those cook for about 8 minutes.

Add in the crab and let that boil for 5 minutes.

Then lastly add in the sausage and shrimp and let it continue to cook for about 3-4 minutes until the shrimp is bright pink. Once everything has cooked through, drain the broth from the seafood, reserving 1 cup of the broth. Pour seafood out onto sheet pans, or serving platters. Melt the butter and add in the minced garlic and parsley. Then whisk it into the reserved broth. Pour mixture over the top of the seafood. Garnish with additional spices or parsley. Serve immediately.