• Put the cajun seafood boil seasoning, the Cajun seasoning, potatoes, lemons, sausage, and onion quarters into your stockpot, then fill it with water about ¾ of the way full. Bring to a boil on the stove top and let boil for 10 minutes.
  ½ cup Cajun seafood boil seasoning, ¼ cup Cajun Seasoning, 4 lemons, 1 large yellow onion, 1 lb baby potatoes, 12 ounces Andouille sausage
• Add the snow crab legs and corn to the pot, let cook for another 10 minutes. (While this is going, make the butter sauce using the instructions below).
  3 lbs snow crab legs, 6 corn on the cob
• Turn off the heat, add the crawfish and shrimp and cover the pot with a lid for 5-7 minutes so they can gently cook and soak up the seasoning. When the shrimp is pink and
  2 lbs frozen crawfish, 2.5 lbs 13/15 white shrimp
• Use an Asian spider or slotted spoon to scoop all the juicy seafood and fixin's from the pot and onto a newspaper lined baking sheet or into a large enough mixing bowl to fit everything.
• Pour half of the butter sauce all over the seafood and give a little toss to coat everything. Have the extra sauce for dipping.

Make the Cajun Garlic Butter Seafood Sauce

• In a separate saucepan over medium heat, melt down the butter. As it's melting, whisk in the mustard, garlic, hot sauce, parsley, lemon zest, and Cajun seasoning. Let cook for about 1 minute so the garlic has a chance to cook the raw taste out.
  16 ounces salted butter, ½ teaspoon Dijon mustard, 6 cloves garlic, 1 teaspoon hot sauce, ¼ cup fresh parsley, 1 teaspoon lemon zest, 2 tablespoon Cajun seasoning
• Whisk in the lemon juice, chicken broth, and worcestershire sauce. Let this simmer for 10 minutes and reduce slightly.
  juice of 2 lemons, ½ cup chicken broth, 1 teaspoon worcestershire sauce