Seafood Boil with Cajun Seasoning

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For the Seafood Boil – 4 ears fresh yellow corn, cut crosswise into 3-inch pieces – 6 quarts water – 4 large lemons, halved crosswise – 2 large red onions, halved lengthwise – 3 medium jalapeño chiles, halved lengthwise and unseeded (optional) – 50 cup Cajun seasoning

– 1 tablespoons kosher salt – 2.50 teaspoons cayenne pepper (or to taste) – 2 large garlic heads, halved crosswise – 4 fresh or dried bay leaves – 1.50 pounds baby Yukon Gold potatoes, halved – 2 pounds littleneck clams, scrubbed – 1 pound andouille sausage, cut into 2-inch pieces

– 6 frozen king crab legs (about 2 pounds total), thawed – 1.50 pounds jumbo unpeeled, deveined raw shrimp, tail-on

For the Spiced Butter Sauce – ¼ cup water – 1.50 cups (3 sticks) cold unsalted butter, cut into pieces – ¼ cup finely chopped fresh flat-leaf parsley – 2.50 teaspoons Cajun seasoning – 2 teaspoons fresh lemon juice (from 1 large lemon)

– 2 teaspoons Louisiana-style hot sauce (such as Crystal) – 50 teaspoon Worcestershire sauce

Place corn in a single layer on a large plate; freeze until ready to use, about 1 hour.

Meanwhile, add water to a large (16-quart) stockpot. Squeeze juice from lemon halves into water, removing and discarding seeds; add squeezed lemon halves, onions, jalapeños (if using), Old Bay, salt, cayenne, garlic heads, and bay leaves. Cover and bring to a boil over high.

Add potatoes. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 15 minutes. Add clams and sausage. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 5 minutes. Remove from heat.

Add crab legs, shrimp, and frozen corn to stockpot, using tongs to incorporate them into the broth. Cover pot, and let mixture stand, undisturbed, 15 minutes.

Meanwhile, make the Old Bay Butter Sauce: Bring water to a boil in a medium saucepan over high. Reduce heat to low; gradually add butter pieces, whisking until mixture is emulsified and thickened (do not let sauce boil).

Working in batches, drain the seafood boil in a colander, using tongs to help transfer ingredients to the colander and then to a serving platter. Serve the seafood boil alongside the warmed Old Bay Butter Sauce.

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Seafood Boil with Cajun Seasoning

For the Seafood Boil – 4 ears fresh yellow corn, cut crosswise into 3-inch pieces – 6 quarts water – 4 large lemons, halved crosswise – 2 large red onions, halved lengthwise – 3 medium jalapeño chiles, halved lengthwise and unseeded (optional) – 50 cup Cajun seasoning

Ingredients

– 1 tablespoons kosher salt – 2.50 teaspoons cayenne pepper (or to taste) – 2 large garlic heads, halved crosswise – 4 fresh or dried bay leaves – 1.50 pounds baby Yukon Gold potatoes, halved – 2 pounds littleneck clams, scrubbed – 1 pound andouille sausage, cut into 2-inch pieces

Ingredients

– 6 frozen king crab legs (about 2 pounds total), thawed – 1.50 pounds jumbo unpeeled, deveined raw shrimp, tail-on

Ingredients

For the Spiced Butter Sauce – ¼ cup water – 1.50 cups (3 sticks) cold unsalted butter, cut into pieces – ¼ cup finely chopped fresh flat-leaf parsley – 2.50 teaspoons Cajun seasoning – 2 teaspoons fresh lemon juice (from 1 large lemon)

Ingredients

– 2 teaspoons Louisiana-style hot sauce (such as Crystal) – 50 teaspoon Worcestershire sauce

Ingredients

Place corn in a single layer on a large plate; freeze until ready to use, about 1 hour.

Directions

Meanwhile, add water to a large (16-quart) stockpot. Squeeze juice from lemon halves into water, removing and discarding seeds; add squeezed lemon halves, onions, jalapeños (if using), Old Bay, salt, cayenne, garlic heads, and bay leaves. Cover and bring to a boil over high.

Directions

Add potatoes. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 15 minutes. Add clams and sausage. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 5 minutes. Remove from heat.

Directions

Add crab legs, shrimp, and frozen corn to stockpot, using tongs to incorporate them into the broth. Cover pot, and let mixture stand, undisturbed, 15 minutes.

Directions

Meanwhile, make the Old Bay Butter Sauce: Bring water to a boil in a medium saucepan over high. Reduce heat to low; gradually add butter pieces, whisking until mixture is emulsified and thickened (do not let sauce boil).

Directions

Working in batches, drain the seafood boil in a colander, using tongs to help transfer ingredients to the colander and then to a serving platter. Serve the seafood boil alongside the warmed Old Bay Butter Sauce.

Directions

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