Shrimp and Crab Boil

(from Coker Family’s recipe box)

I don’t add as much spice as real Cajuns like but feel free to adjust spices to your liking.
Also, all the amounts are “guess-ta-ments”.

Source: Linda Coker

Ingredients

1-2 pounds snow crab leg clusters
1-2 pounds shrimp...you can leave in shells or take shells off in advance
OPTIONAL: Some crawfish can also be used if you like them. Even fresh whole blue crab can be tossed in.
1 pound polish sausage cut in 2 inch circles
several handfuls of red skinned new potatoes
4-5 frozen mini corn on the cob
2 beers (I like to use a dark beer, but any will do.)
water as needed for everything to float around in
2 heaping tablespoons Old Bay Seasoning
2 teaspoons Cajun/Creole seasoning
2-3 slices lemon, remove seeds
3 whole stems parsley
1-2 teaspoons salt
1 heaping teaspoon paprika
Melted butter or clarified butter for dipping.

Directions

NOTE: If the above mixture is not spicy enough for your tastes you can either add more Cajun seasoning (but remember that it has salt in it) or ground cayene red pepper.
Put beer and water into a large pot.
Add Old Bay, Cajun seasoning, salt, paprika, lemon slices and parsley stem. Bring to a rolling boil.
Toss in potatoes…return to a boil. Simmer for about 15 minutes.
Toss in mini corn on cob…return to a boil. Simmer for about 10 minutes.
Toss in crab leg clusters and sliced sausage…return to a boil and simmer about 10 minutes.
Toss in shrimp…return to a boil and simmer until shrimp turns pink. Don’t over cook shrimp…it will depend upon size of shrimp…even very large shrimp shouldn’t take more than 5 minutes of simmering at the most.
To serve the traditional way…fish out the parsley stems and lemon slices…DRAIN all liquids.
Then for the fun part…cover table/counter with white butcher paper or even clean brown kraft paper. Put out the clarified butter and crab crushers.
Everyone sit around and dive in eating with fingers…so messy but so good.

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