Louisiana Crab Boil Recipe My Familys Backyard Bash

Name: Louisiana Crab Boil Recipe My Familys Backyard Bash
Ingredients: 6 quarts (5.7 liters) water; 1 (16-ounce) package (454g) Crab Boil Seasoning Blend (e.g., Zatarain's or Old Bay); 1/4 cup (55g) salt; 1-2 tablespoons (8-16g) cayenne pepper (depending on desired heat); 2 lemons, halved; 2 large onions, quartered; 8 cloves garlic, smashed; 4 bay leaves; 2 tablespoons (30ml) hot sauce (e.g., Tabasco); 4 pounds (1.8kg) red potatoes, small to medium size; 2 pounds (900g) smoked sausage (Andouille or Kielbasa), cut into 2-inch pieces; 6 ears corn on the cob, shucked and halved; 6-8 live blue crabs or Dungeness crabs (about 2-3 pounds/900g-1.3kg total), cleaned; 1 pound (450g) jumbo shrimp (optional), peeled and deveined; Melted butter, as desired, for dipping; Lemon wedges, for serving

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My goto crab boil recipe Get that authentic Louisiana flavor with tips for the perfect seafood boil every time A backyard party in a pot

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Ingredients

6 quarts (5.7 liters) water
1 (16-ounce) package (454g) Crab Boil Seasoning Blend (e.g., Zatarain's or Old Bay)
1/4 cup (55g) salt
1-2 tablespoons (8-16g) cayenne pepper (depending on desired heat)
2 lemons, halved
2 large onions, quartered
8 cloves garlic, smashed
4 bay leaves
2 tablespoons (30ml) hot sauce (e.g., Tabasco)
4 pounds (1.8kg) red potatoes, small to medium size
2 pounds (900g) smoked sausage (Andouille or Kielbasa), cut into 2-inch pieces
6 ears corn on the cob, shucked and halved
6-8 live blue crabs or Dungeness crabs (about 2-3 pounds/900g-1.3kg total), cleaned
1 pound (450g) jumbo shrimp (optional), peeled and deveined
Melted butter, as desired, for dipping
Lemon wedges, for serving