Best Aromatic Cajun Seafood Boil Recipe With Spicy Butter | Chef Joshua Weissman

Ingredients

• Seafood Boil Pot
• ⅓ cup (80g) smoked paprika
• ¾ cup (180g) Old Bay seasoning
• 3 Tbsp (30g) ground cayenne
• 2 Tbsp (20g) mustard powder
• 3.5 Tbsp (35g) kosher salt
• 2 Tbsp (20g) granulated sugar
• 3 Tbsp (30g) freshly ground black pepper
• 1 Tbsp (10g) coriander seeds, lightly toasted and ground
• 2 Tbsp (10g) dried thyme, crushed
• 1 lb (454g) unsalted butter
• 12 cloves garlic, minced
• 3 Tbsp (30g) boil seasoning
• 1 Tbsp (10g) smoked paprika
• 2 Tbsp (20g) Old Bay seasoning
• 2.5 lb (1135g) live crawfish (or omit and just use 5-6 lb of head-on shrimp)
• 2 lemons, sliced
• 2 yellow onions, roughly chopped
• 1 Tbsp hondashi (10g), optional
• 1 cup (236mL) shiro dashi
• 2 garlic heads, halved crosswise
• 5 bay leaves
• Remaining boil seasoning
• Kosher salt, to taste
• 2 Tbsp (30mL) Crystal hot sauce
• 15 whole red potatoes
• 2 lb (908g) large, smoked cooked sausage, such as kielbasa, cut into 2-3” (5-7.5cm) pieces
• 1 King crab, broken down into 2 leg clusters (of 4 each)
• 2.5 lb (1135g) head-on shrimp
• 6 ears corn, peeled and halved