3 tablespoon Cajun seasoning, homemade (page 000) or store-bought
4 bay leaves
5 sprigs fresh thyme
2 pounds tri-colored new potatoes
5–6 ears corn, husked and halved
2 pounds smoked sausage links, cut into 1-inch pieces
2 pounds crawfish
5 pounds jumbo shrimp, peeled (tails left on) and deveined
4–5 pounds Dungeness or snow crab legs
Crab-Cracking Sauce:
8 tablespoons (1 stick) unsalted butter
2 cups your favorite hot sauce
½ cup minced garlic
¼ cup light brown sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons lemon pepper
1 tablespoon Cajun seasoning, homemade or store-bought
1 teaspoon cayenne pepper
Instructions
Preparation:
1. Combine the water and chicken broth in a 6–8-quart heavy-bottomed pot. Squeeze the
juice from the lemon halves into the pot, then drop them in. Add the onions, garlic, salt,
red pepper, peppercorns, Cajun seasoning, bay leaves, and thyme and bring to a boil.
2. Add the potatoes and cook over medium heat for about 5 minutes. Add the corn and cook
for an additional 5 minutes. Add the sausage and cook for another 5 minutes. Add the
crawfish and cook for 5 minutes. Add the shrimp and crab legs and cook until the shrimp
turn pink, about 5 minutes more. Check to make sure the potatoes, vegetables and meat
are cooked through and tender.
3. Take the pot off the heat, carefully drain off the liquid, and serve with crab-cracking
sauce (recipe follows).
Chef Jernard’s Crackin’ Seafood Boil
Preparation:
1. Melt the butter in a small sauté pan over medium heat.
2. Add the remaining ingredients, stir to combine, and bring to a boil.
3. Remove from the heat and serve warm.
