Never a bad time for a Seafood Boil Ingredients Seafood * 1 lb shrimp, shell-on and deveined * 2 lobster tails * 1–2 lb snow crab legs * 1 lb sausage, cut into pieces * 1½ lb baby Yukon Gold potatoes * 4–6 small ears of corn Boiling Liquid * 10–12 cups water * 1 yellow onion, quartered * 2 lemons, halved * 1 head garlic, halved * 2 bay leaves * 2 tbsp Old Bay * 1 tbsp Cajun seasoning * 1 tbsp kosher salt * 1 tsp black pepper Garlic Cajun Butter-Broth Sauce * 1 cup unsalted butter * 8–10 cloves garlic, minced * 2 tbsp Cajun seasoning * 1 tbsp cayenne pepper * 1 tbsp Old Bay * 1 tsp smoked paprika * 1 tsp onion powder * Juice of ½ lemon * 1–2 tsp brown sugar * ¼–½ cup reserved boiling broth * Additional broth as needed Instructions 1. Prepare the boiling liquid In a large pot, combine water, onion, lemons, garlic, bay leaves, Old Bay, Cajun seasoning, salt, and black pepper. Bring to a boil and let the aromatics infuse the broth. 2. Cook the potatoes Add potatoes and boil for 10–12 minutes, or until nearly tender. Remove and set aside. Keep the broth in the pot for later. 3. Brown the sausage While the potatoes cook, heat a large pan over medium-high heat. Add the sausage to the dry pan and cook until browned. Remove and set aside. Do not clean the pan. 4. Make the garlic Cajun butter Reduce heat to medium-low. Add butter to the same pan. Once melted, add garlic and cook for 1–2 minutes. Add Cajun seasoning, cayenne, Old Bay, smoked paprika, onion powder, brown sugar, and lemon juice. Stir well. Slowly add ¼–½ cup of the hot seasoned broth while stirring. Let the sauce gently simmer. Keep it loose enough to coat and baste the ingredients. If it begins to reduce too much, add a small splash of broth as needed. 5. Cook the shrimp Add shrimp to the sauce and cook for 3–4 minutes, turning occasionally. Continuously spoon the garlic Cajun butter over the shrimp. Remove and set aside, leaving the sauce in the pan. 6. Cook the lobster Add lobster tails to the same pan. Cook for 5–6 minutes, continually basting with the sauce. Add a splash of broth if needed to maintain the sauce. Remove and set aside. 7. Cook the corn Add corn to the pan and cook in the garlic Cajun butter-broth sauce, turning and basting occasionally. Add broth as needed to keep the sauce rich and fluid. Remove when tender. 8. Finish the potatoes Add the boiled potatoes to the same pan. Toss and baste in the sauce until completely tender and well coated. Remove and set aside. 9. Heat the crab legs Return the broth to a boil. Add crab legs and boil for approximately 4 minutes. Remove, drain, and generously spoon the garlic Cajun butter over them. 10. Finish the sausage Return the browned sausage to the pan and toss in the remaining sauce until heated through and coated. Remove from the pan. 11. Reserve the dipping sauce Transfer the remaining garlic Cajun butter-broth sauce to a serving bowl. Do not discard it. It has absorbed the flavors of the sausage, seafood, vegetables, garlic, seasonings, and broth. Keep warm for dipping. 12. Assemble Arrange the potatoes, sausage, corn, shrimp, lobster, and crab legs on a large platter. Spoon some of the garlic Cajun butter-broth sauce over the finished boil and serve immediately with the remaining sauce for dipping. #seafoodboil #seafood #FoodTok #EasyRecipe #DinnerIdeas - @reyes.cooks