Description
A vibrant seafood boil filled with shrimp, crab legs, Andouille sausage, and seasonal vegetables, perfect for summer gatherings.
Ingredients
- 1 lb Jumbo shrimp (peeled and deveined, tails optional)
- 1 lb Crab legs (pre-cooked or raw)
- 1 lb Andouille sausage (sliced into 1-inch pieces)
- 1 lb Small red or new potatoes
- 4 ears Fresh corn on the cob (cut into halves or thirds)
- 4 Large eggs
- 3 tbsp Cajun seasoning
- 1 tbsp Salt
- 1/2 cup Unsalted butter
- 4 Garlic cloves (minced)
- 2 Lemons (cut into wedges)
- Fresh parsley (for garnishing)
- Water (enough to fill the pot)
Instructions
- Boil a large stockpot of water seasoned with Cajun seasoning and salt.
- Add the potatoes and cook for about 10 minutes until just tender.
- Mix in the sliced Andouille sausage and corn, boiling for another 5-7 minutes.
- Add the shrimp and eggs, cooking until the shrimp turns pink and eggs are fully cooked, about 2-4 minutes.
- Drain the mixture using a colander and return the pot to the stove.
- Melt butter with minced garlic in the pot for 1-2 minutes until aromatic.
- Return the drained ingredients to the pot and toss them with the garlic butter and any leftover seasoning.
- Serve immediately, garnished with lemon wedges and melted butter.
Notes
Pairs well with crusty bread and cold beverages. Store leftovers in an airtight container for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American