6 ears of corn on the cob (husked and cut into 3-inch pieces)
4 large stalks of
celery (cut into 3-inch chunks)
2 whole heads of garlic (cut in half horizontally)
Method:
Fill a very large stockpot (at least 20-quart capacity) with 2 gallons of water.
Add the liquid seasoning, 6 tablespoons of the seafood spice blend, garlic halves, and celery stalks.
Bring the liquid to a rolling boil over high heat.
Let it boil for 10 minutes to infuse the water.
Add the quartered potatoes to the pot.
Cook for 10 minutes and remove from the pot
Next, add the 2-inch sausage pieces and cook for 4-5 minutes, and remove from the water. Follow the same process for the corn, add the 3-inch corn pieces, and cook for 5-7 minutes, then remove from the water.
Add the crab legs to the pot.
Cook for 5 minutes.
Add the jumbo shrimp.
Cook for 2 to 3 minutes until the shrimp turn pink and opaque.
Turn off the heat immediately to prevent overcooking.
Carefully drain the entire contents of the pot through a large colander.
Discard the boiled celery chunks and loose garlic skins.
Pour the warm seafood, potatoes, sausage, and corn into a large serving pot or use foil ½ sheet pans to make individual servings.
Melt the 4 sticks of unsalted butter in a saucepan over medium-low heat.
Whisk in the store-bought garlic sauce and the remaining 2 tablespoons of seafood spice blend.
Pour warm garlic butter sauce directly over each individual serving, making sure all pieces are coated evenly.Place each pan in the oven set at 350 for 10 minutes to reheat and to allow each ingredient to keep its authentic flavor.
