Ingredients:

  • 4 tablespoons (60 ml) Cajun seasoning (like Tony Chachere's)
  • 2 tablespoons (30 ml) paprika
  • 1 tablespoon (15 ml) cayenne pepper
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 teaspoon (5 ml) dried thyme
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) black pepper
  • 1 teaspoon (5 ml) salt
  • 12 cups (2.8 liters) water
  • 1 (12-ounce/355 ml) bottle of your favorite light beer
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 2 lemons, halved
  • 4 bay leaves
  • 1 pound (450g) small red potatoes, halved or quartered if large
  • 4 ears of corn, shucked and halved
  • 1 pound (450g) andouille sausage, cut into 1-inch (2.5cm) pieces
  • 2 pounds (900g) large shrimp, peeled and deveined
  • 2 pounds (900g) snow crab legs or Dungeness crab (halved or quartered)
  • Optional: Hot sauce of your choice, to taste

Instructions:

  1. Combine all spice blend ingredients in a small bowl. Set aside.
  2. In the large pot, combine water, beer, onion, garlic, lemons, bay leaves, and half of the Cajun spice blend. Bring to a rolling boil.
  3. Add the potatoes to the boiling water. Cook for 10-12 minutes, until slightly tender.
  4. Add the corn and andouille sausage. Cook for another 8-10 minutes.
  5. Add the crab legs. Cook for 5-7 minutes, until heated through.
  6. Add the shrimp and the remaining Cajun spice blend. Cook for 3-5 minutes, until the shrimp are pink and opaque.
  7. Drain the seafood boil using a colander or large slotted spoon. Spread onto a large platter or newspaper-covered table.
  8. Serve immediately with your favorite sides and plenty of napkins.