The Original OLD BAY Shrimp Boil. Leave out the beer, forget the "lean" in sausage, use Green Giant Sweet frozen ears, and if short on time, just use cans of whole potatoes. Onions optional, I prefer without.
This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. Its whats known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.
Tis Cajun Crab & Shrimp Boil! cost me about $100 shopping at Whole Foods and buying Alaskan King Crab legs for $15 a pound on sale, but it was worth it. I would recommend reducing the amount of edible ingredients to just what each person will eat instead of weighing it all out to a certain amount. Absolutely delicious though! I made a garlic butter reduction sauce to dip the crab meat in as well.
Seafood Boil. You've maybe heard it called many names: Frogmore Stew, Beaufort Stew, Lowcountry boil, Louisiana Crawfish boil or a tidewater boil. Traditionally, you'll find them in places like Louisiana, South Carolina and New England, as well as some other coastal States that focus on their regional seafood and side dishes. There is no written rule as to what goes in the pot, but most agree that it should be well-seasoned!
Do your usual crab boil. I start with potatoes first, remove them when tender, add corn, sausage crablegs in pot together bring back to a boil for about 10 mins. Turn off flame & add shrimp, after 10 min. remove everything from pot. For garlic butter, just sauté butter in minced garlic, oregano, basil. Pour over boil and sprinkle with cajun seasoning, paprika, & parley flakes.