In a bowl or pan, melt 1.5 to 2 cups of butter. Add 8–9 cloves of crushed garlic and stir. Mix in your seasonings: 1 tbsp each of smoked paprika, cayenne, onion powder, garlic powder, lemon pepper, Cajun seasoning, Old Bay, red chili flakes, and brown sugar. Add salt to taste. Stir it all together until it smells amazing.

In a large pot, fill with water and add salt. Bring it to a boil. Pour in 2 tbsp of Zatarain’s shrimp and crab boil concentrate. Toss in a handful of lemon slices and a sprinkle of Old Bay seasoning.

Add your potatoes to the boiling water. Let them cook for about 15–20 minutes until they start to soften. Spoon in a bit of the butter sauce now to infuse flavor from the beginning.

Once the potatoes are nearly done, add in the corn and pre-cooked andouille sausage. Let them cook for 4–5 minutes, just long enough to warm through and absorb flavor.

Add your shrimp to the pot. They cook quickly—about 4–5 minutes. Watch for them to turn pink and slightly curled; that’s when they’re ready.

Gently add in the crab legs. Since they’re pre-cooked, you just need to warm them through. Let them simmer for about 5–10 minutes.

Using a slotted spoon or strainer, carefully drain the seafood and vegetables. Stir fresh lemon juice into your butter sauce, mixing well. This adds brightness to the rich flavors.

Lay out foil or parchment paper on the table. Pour the drained seafood boil directly onto it. Drizzle the golden, seasoned butter sauce generously over the top. Serve hot and enjoy!