Event Details

Cajun Low Country Seafood Boil

This seasoning blend jazzes up fish, meat, rice, soups and stews. Use it in your favorite Gumbo or Red Beans and Rice recipe for a true New Orleans culinary experience!


  • 5 lbs. of shrimp (prefer U 10-12)
  • 8-10 lbs. Alaskan King Crab Legs
  • 1 Dungeness Crab (whole)
  • 3 lbs. Andouille Sausage (cut into 3” pieces)
  • 5 lbs. Red New Potatoes
  • 12 ears Sweet Corn on the cob (broken in half, husks and silks removed)
  • 1 lb. small boiler onions (skins on)
  • 1 Bouquet Garni (bay leaves, tricolor peppercorns, dried thyme, dried oregano in cheese cloth)
  • 1 lemon quartered
  • 1 large navel orange quartered • ¼ cup Smokin’ Texas Gourmet Smokin’ Creole Seasoning (add more for a spicier kick)


  1. Prepare a large pot (30-quart capacity minimum) with a submergible basket with water, bouquet garni, and creole seasoning, heat to a boil on an outdoor gas cooker
  2. Add quartered citrus, Dungeness crab boil for 5 minutes, remove crab and set aside
  3. Add potatoes and boil for 5 minutes
  4. Add corn, boiler onions, and sausage, boil 10 minutes
  5. Ad crab and shrimp and boil for about 5 minutes or until all is done
  6. Remove basket, drain, and then dump contents on a prepared table with Kraft paper. Top with Dungeness Crab, sprinkle with more creole seasoningServe with Ice Cold Abita Beer, VOTEW Hurricanes and plenty of paper towels!

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