Bayou Shrimp Boil

Instructions

1. In a very large stockpot (10 quarts or bigger), bring the water and beer, if using, to a boil. Stir in 3 Tbsp of the Heavenly Southern Cajun seasoning and a few dashes of hot sauce, then add the sliced onion and lemon wedges. Boil for 15 minutes — building flavor into the broth first is what makes the whole boil taste seasoned all the way through, not just on the surface.
2. Add the andouille and potatoes. Cook 15–20 minutes, until the potatoes are just about fork-tender.
3. Nestle in the crab, shrimp, and corn, making sure everything is submerged. Continue boiling 5–7 minutes, just until the shrimp turn pink — watch closely here, since overcooked shrimp turn rubbery fast. Meanwhile, start the garlic butter sauce.
4. Melt the butter in a small saucepan over medium heat. Add the garlic and let it sizzle gently for about 1 minute before adding anything else — this brief step mellows garlic's sharp, raw bite instead of leaving it harsh, which is what happens when it goes straight into a finished sauce.
5. Stir in the lemon juice, remaining 1 Tbsp Heavenly Southern Cajun seasoning, parsley, and hot sauce to taste. Simmer 3–5 minutes, stirring often. If you'd like the sauce thinner, ladle in a splash of the boil broth.
6. Use a spider strainer to lift the seafood boil out of the pot and onto a large foil- or parchment-lined baking sheet, along with the hard-boiled eggs. Discard the onion and lemon pieces.
7. Pour the garlic butter sauce over everything and toss (gloved hands work great here) until every piece is coated. Serve immediately with extra lemon wedges.

Cooking Tip: Don't skip letting the garlic sizzle in the butter for a minute before adding the rest of the sauce ingredients. Raw garlic dumped straight into a finished sauce tastes sharp and can overpower the rest of the seasoning — that quick sizzle mellows it into something rounder and sweeter.