Monday, August 16, 2021


This is the Southern equivalent of a New England clambake.  You can flavor it with Cajun seasoning or Old Bay seasoning.  Have everything and set out on the counter.  Fabulous seafood dinner in under 30 minutes.


1 T avocado oil
12 oz andouille sausage, sliced
1 large onion, coarsely chopped
1 small jalapeño pepper, seeded and minced
1 cup water
2 cloves garlic, left whole
8 small potatoes (various colors), scrubbed clean
2 T Louisiana-style shrimp and crab boil (I used Zatarain's)
1 to 2 ears of corn, cut in third
1 small lemon, cut in half
2 T Cajun seasoning
3 bay leaves
1 (12-oz) bottle amber beer
1 t sea salt
1 t freshly ground black pepper

1 lb snow crab claws 
1 lb large gulf shrimp, deveined, peeled, tails left on

Cocktail sauce, for serving
Melted butter, for serving
Lemon wedges

Nutcrackers, for cracking claws

In a Dutch oven, heat the oil over medium heat.
Sauté the sausage and cook until brown.
Add the onion, and jalapeño cook for 5 minutes.
Add the water, garlic, potatoes, shrimp and crab boil, corn, lemon halves, Cajun seasoning, bay leaves, beer, sea salt, and black pepper.
Reduce heat, cover and cook until potatoes and corn are tender, about 10 minutes.
Add the crab and shrimp, cover and cook another 5 minutes

Strain through a colander or use a large spider strainer and transfer to a large serving platter or pour out onto a newspaper-lined table.
Add small bowls of cocktail sauce and melted butter.
Sprinkle with additional Cajun seasoning, if desired, and garnish with lemon slices.

Serves 2

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