Seafood Boil Recipe

INGREDIENTS  

• 1 tablespoons vegetable oil
• 14 ounces smoked sausage, like andouille, cut into ½-inch slices
• 6 garlic cloves, minced
• ¼ cup old bay seasoning
• 10 cups low sodium chicken broth
• 2 cups water
• 12 ounces light beer
• 4 bay leaves
• 4 ears of corn, cut into 2-inch pieces
• 1 pound fingerling potatoes, halved (or you can use yukon gold potatoes)
• 1 pound precooked snow crab legs
• 1 pound raw shrimp
• 3 tablespoons butter, melted
• salt, to taste
• fresh ground black pepper, for garnish
• chopped fresh parsley, for garnish
• lemon wedges, for serving
• hot sauce, for serving, optional
• newspapers, for serving the meal on, optional

INSTRUCTIONS 

1. Heat oil in a large stockpot set over medium-high heat.
2. Add the sausage pieces to the hot oil and cook until browned on all sides. Add garlic and cook for 20 seconds.
3. Stir in old bay seasoning; then stir in broth, water, beer, and bay leaves. Add corn and potatoes and bring to a boil.
4. Reduce heat to a steady simmer and cook, uncovered, for 18 to 20 minutes, or until potatoes and corn are tender.
5. Add crab legs and shrimp; continue to cook for 3 minutes, or until shrimp are cooked through.
6. Remove from heat and drain, reserving 1 cup of the liquid. Discard bay leaves.
7. Whisk the melted butter into the 1 cup reserved liquid.
8. Pour the garlic butter mixture over the seafood.
9. Spread a couple of newspapers over a table and arrange the seafood boil right on top of the newspapers.
10. Season with salt and fresh cracked pepper.
11. Garnish with parsley.
12. Serve with lemon wedges and hot sauce on the side.