Ingredients
Seafood Boil
2 bags frozen crawfish (HEB), 3 lbs each
Water
3 tbsp Zatarain’s Shrimp & Crab boil concentrate
3 lemons
2 limes
Sunny D Juice
¼ cup Louisiana hot sauce
1 packet of crawfish boil seasoning
1 packet of boil booster seasoning
Baby potatoes
Sweet mini corn ears
Pieces of andouille sausage
2 pounds crab legs
Boil Sauce
4 - 6 sticks unsalted butter
1 cup minced garlic
2 tbsp paprika
2 tbsp lemon pepper seasoning
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Tony Chachere’s seasoning
1 tbsp Old Bay seasoning
1 tsp cayenne pepper
¼ cup brown sugar
1 cup of seafood boil broth, reserved
Chopped parsley
Directions
Seafood Boil
Step 1
Fill a large stockpot with enough water to cover all ingredients. Add the Zatarain’s Shrimp & Crab Boil concentrate, Sunny D Juice, Louisiana hot sauce, crawfish boil seasoning, and boil booster seasoning to the water. Squeeze the juice from the lemons and limes into the pot, then add the squeezed halves.
Step 2
Heat the pot over high heat and bring the seasoned water to a rolling boil. Once boiling, add the baby potatoes and cook for about 10-12 minutes or until they are starting to become tender.
Step 3
Add the sweet mini corn ears and andouille sausage pieces to the pot. Continue to boil for another 8-10 minutes or until the corn is tender and sausage is heated through. Then add the crab legs and boil everything for about 5 more minutes, then remove the crab legs, sausage, corn and potatoes and set to the side.
Step 4
Lastly, add the frozen crawfish and stir well, cover, and let the boil return to a rolling boil. Once boiling, cook for an additional 5-7 minutes until the crawfish and crab legs are heated through and the shells are bright red.
Step 5
Turn off the heat and let the crawfish boil sit for 15-25 minutes to allow the flavors to meld. Remove the crawfish from the boil and enjoy.
Boil Sauce
Step 1
In a large saucepan, melt the butter over medium heat until it begins to foam.
Step 2
Stir in the minced garlic and cook for 1-2 minutes, until it becomes fragrant and slightly golden. Be careful not to burn the garlic.
Step 3
Add the paprika, lemon pepper seasoning, garlic powder, onion powder, chili powder, Tony Chachere’s seasoning, Old Bay seasoning, and cayenne pepper. Stir well to combine all the spices with the butter and garlic.
Step 4
Add the brown sugar to the sauce, stirring until it is fully dissolved and well incorporated.
Step 5
Slowly pour in the reserved seafood boil broth, stirring constantly. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Step 6
Once the sauce has thickened to your desired consistency, remove it from heat. Garnish with chopped parsley and serve the sauce warm, drizzling it over your seafood boil or using it as a dipping sauce.
