Today, I’m making an easy-to-eat seafood boil with everything already peeled. Big Mama’s been craving a cheesy seafood boil with rich garlic butter sauce. Why? Because the sauce is the soul of the dish! Let’s get cooking.
I’m going heavy on the seasoning: two sticks of butter, lemon pepper, chicken bouillon, shrimp bouillon, Tony’s no-salt seasoning, and some smoked paprika.
(If you enjoyed this post and want to try out the same ingredients and tools I use, feel free to check them out below!
These are affiliate links, which means I earn a small commission at no extra cost to you. Thank you for supporting my work 💛
Can’t forget Old Bay, onion powder, minced garlic, a bit of Italian seasoning, ground ginger, one yellow onion, and a whole head of fresh garlic. I squeeze in juice from a whole lemon – pulp and all – for that fresh tang. Add water and cook it all down until it’s as tender as you like.
In my boiling pot, I add a little crawfish boil seasoning, low-sodium Cajun seasoning, and a few bay leaves. Then toss in some corn.
Next, I add golden potatoes and about three eggs. I don’t eat eggs myself, but I’m adding them ‘cause I know company’s coming.
Then come the turkey sausages, boil everything for about 7 to 10 minutes. Around the 3-minute mark, I take the sausages out early so they stay juicy and get that nice color.
In the last 2–3 minutes, I turn off the heat and add in some jumbo shrimp – peeled and deveined. They only need about 2 minutes to cook.
Finally, I throw in the king crab legs, some eggs, and pour on that buttery sauce. Make sure those crab legs are nice and hot.
Now tell me, who’s starring in this food show today? You are, baby! Oh my goodness, this never gets old. Let’s try the shrimp. I got the corn from the farmer’s market – hope it’s sweet! Mmm, the potatoes are buttery and tender.
And that butter sauce? I seasoned it straight from the heart. Trust me, honey – give this a try. It’s so good.
