Succulent Seafood Boil Ingredients
- 2 lbs red potatoes (whole, halved, or quartered)
- 6 ears sweet corn (halved)
- 13 oz andouille smoked sausage (one package, sliced)
- 2 lb snow crab claws
- 2 pounds of shrimp (peeled and deveined)
- 4 lobster tails cut in half (optional- steam before adding to pot)
- 1 large lemon (juiced)
Succulent Garlic Butter Sauce
- 1½ cup butter (3 sticks unsalted butter)
- 1 cup of olive oil
- 8 tbs garlic (minced)
- 3 large lemon (juiced)
- ½ cup Succulent Seafood Boil and Seasoning (to taste)
Instructions
Cajun Seafood Boil
Boil potatoes and cook covered for about 10 minutes or until tender. Drain. Cut andouille smoked sausages into 1/2″ slices. Add to a non-stick skillet over medium heat. Cook 6-9 minutes. Steam shrimp, lobster, and crab. Steam for 5 to 6 minutes or until done. Immediately remove the steamer from the pot. Bring a large pot of water to a boil and add the corn. Boil corn for 3 to 5 minutes. Drain. Combine the corn, smoked sausage, lobster, shrimp, and potatoes in a large stockpot. Let the pot sit undisturbed while you make the Succulent garlic butter sauce.
Succulent Garlic Butter Sauce
Bring a skillet to medium heat, add the butter, and melt. Add olive oil. Add the garlic, and saute for 1 minute. Add the Succulent Seafood Boil and Seasoning, along with lemon juice, then stir to incorporate. Toss the drained seafood boil in the Succulent garlic butter sauce. Enjoy!