Ingredients:
16 ouncesbeer (any style)
3/4 cupplus 2 tablespoons Zatarain’s Creole Seasoning, divided
1/4 cupplus 1 tablespoon smoked paprika, divided
2 teaspoonsZatarain’s Concentrated Crawfish, Shrimp & Crab Boil, divided
4 bay leaves
12 red potatoes, halved
4 lemons, sliced in quarters
1 head garlic, halved
2 poundsZatarain’s Smoked Andouille Sausage, sliced into quarters
6 ears of corn, quartered (husks and silks removed)
2 poundslarge raw shrimp, unpeeled
2 poundssnow crab legs or whole blue crabs
2 poundsbutter (8 sticks)
1 cupminced garlic
2 tablespoonsbrown sugar
2 tablespoonslemon pepper seasoning
2 teaspoonsonion powder
Directions:
Fill a large stockpot halfway with water and bring to a boil.
Add the beer, ¾ cup Zatarain’s Creole Seasoning, ¼ cup smoked paprika, 1 ½ teaspoons Zatarain’s Concentrated Crawfish, Shrimp & Crab Boil, bay leaves, red potatoes, lemons, and halved head of garlic. Bring the mixture back up to a boil, then add the Zatarain’s Smoked Andouille Sausage and turn the heat down to medium and simmer for 15 minutes, or until the potatoes are slightly tender.
Add corn to the stockpot and cook for 5 minutes.
Add the shrimp and crab to the stockpot and cook for another 3 to 5 minutes, or until the seafood is fully cooked.
Meanwhile, melt the butter in a saucepan over medium heat. Stir in the minced garlic and cook until the butter begins to caramelize. Stir in the brown sugar, lemon pepper seasoning, 2 tablespoons Zatarain’s Creole Seasoning, 1 tablespoon smoked paprika, onion powder, and ½ teaspoon Zatarain’s Concentrated Crawfish, Shrimp & Crab Boil. Simmer on low until you’re ready to serve the seafood boil.
Drain the liquid from the stockpot and serve your seafood boil immediately. Drizzle with the butter sauce, or use it as a dip.