Seafood Boil with Cajun Seasoning

Ingredients

• Sweet corn

  yellow, raw

  4 ear, small or 292g

• Water

  24 cup or 5.68kg

• Lemon

  raw, with peel

  4 fruit without seeds or 432g

• Salt

  table

  1 tbsp or 18g

• Cayenne pepper

  2 ½ tsp or 5g

• Garlic

  raw

  2 cup or 272g

• Bay leaf

  dried

  0.4g

• Dungeness crab

  raw

  4 crab or 652g

• Shrimp

  raw

  24 oz or 680g

• Red onion

  2 small raw or 140g

• Cajun seasoning

  Compliments

  96g

• Red potato

  raw, with skin

  6 potato, medium or 1.28kg

• Andouille Sausage

  Leon's Sausage

  2 link or 198g

• Water

  ¼ cup or 59g

• Butter

  unsalted

  1 cup or 227g

• Parsley

  raw

  ¼ cup or 15g

• Lemon juice

  2 tsp or 10g

• Hot Sauce

  Crystal

  2 tsp or 200g

• Worcestershire sauce

  ½ tsp or 3g

• Cajun seasoning

  Compliments

  2 ½ tsp or 10g

Directions

1. Place corn in a single layer on a large plate; freeze until ready to use, about 1 hour.
2. Meanwhile, add water to a large (16-quart) stockpot. Squeeze juice from lemon halves into water, removing and discarding seeds; add squeezed lemon halves, onions, Old Bay, salt, cayenne, garlic heads, and bay leaves. Cover and bring to a boil over high. Add potatoes. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 15 minutes. Add sausage. Cover pot, and return to a gentle boil over high. Uncover, and boil, undisturbed, for 5 minutes. Remove from heat.
3. Add crab legs, shrimp, and frozen corn to stockpot, using tongs to incorporate them into the broth. Cover pot, and let mixture stand, undisturbed, 15 minutes.
4. Meanwhile, make the Old Bay Butter Sauce: Bring water to a boil in a medium saucepan over high. Reduce heat to low; gradually add butter pieces, whisking until mixture is emulsified and thickened (do not let sauce boil). Remove from heat; stir in parsley, Old Bay, lemon juice, hot sauce, Worcestershire, and cayenne and transfer to a sauceboat or small serving bowl.
5. Working in batches, drain the seafood boil in a colander, using tongs to help transfer ingredients to the colander and then to a serving platter. Serve the seafood boil alongside the warmed Old Bay Butter Sauce.
6. (source: https://www.foodandwine.com/recipes/seafood-boil-with-cajun-seasoning)