Adjust based on the number of people. The recipe below is for 6 people:
4 ears fresh yellow corn, cut into 3-inch pieces
6 quarts water
4 large lemons, halved
2 large red onions, halved
3 medium jalapeños, halved and unseeded (optional)
1/2 cup Cajun seasoning
1 tablespoon kosher salt
2 1/2 teaspoons cayenne pepper
2 large garlic heads, halved
4 fresh or dried bay leaves
1 1/2 pounds baby potatoes, halved
1 pound andouille sausage, cut into 2-inch pieces
Choose any combination of the following. We suggest 1 lb. of seafood per person:
Manilla Clams, scrubbed
Frozen Crab Sections, thawed
Black Cod Fillets, cut into 2"x2" pieces
Alaskan Halibut Fillets, cut into 2" x 2" pieces
Cajun butter sauce
1/4 cup water
1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces
1/4 cup finely chopped fresh flat-leaf parsley
2 1/2 teaspoons Cajun seasoning
2 teaspoons fresh lemon juice (from 1 large lemon)
2 teaspoons Louisiana-style hot sauce (such as Crystal)
1/2 teaspoon Worcestershire sauce
Cayenne pepper (optional)
Gather the ingredients.
Place corn in a single layer on a large plate; freeze until ready to use, about 1 hour.
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, jalapeños (if using), Cajun seasoning, 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, clams, lobster, mussels and white fish. Cover pot and return to a gentle boil over high. Uncover and boil, undisturbed, for 5 minutes. Remove from heat.
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.
Meanwhile, make the Cajun 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, Cajun seasoning, lemon juice, hot sauce, Worcestershire, and optional cayenne and transfer to a sauceboat or small serving bowl.
Working in batches, drain seafood boil in a colander, using tongs to help transfer ingredients to colander and then to a serving platter. Serve seafood boil alongside warmed Cajun Butter Sauce.