You can, of course, change the amount of each ingredient to suit your personal taste. When I made this, I used two pounds of potatoes, which was way too much for us. You can make it with just shrimp, or just crab, or add mussels, clams, oysters, blue crab, etc. Whatever sounds good to you. Also, if you like things spicy, I think using a nice andouille sausage would be great in this. Or maybe a sprinkling of cayenne pepper over the finished product!
I serve this with a nice, crusty bread, lemon wedges, some clarified butter, and homemade cocktail sauce. Make sure you have plenty of paper towels on hand as well as a place for people to put the shrimp and crab shells.
Cajun Boil
2 pounds snow crab legs
1 pound uncooked shrimp
1 pound smoked sausage, cut into 2 inch pieces
1 pound small red potatoes
3 ears of sweet corn on the cob, cleaned and halved
1 box shrimp and crab boil (Zatarain's makes a good one)
In a large stock pot (12 quart), bring 8 quarts of water to a boil. Add shrimp boil and potatoes to boiling water. Boil for 15 minutes. Add corn and sausage. Boil for an additional 10 minutes or until potatoes are tender.
Using a large slotted spoon, remove potatoes, sausage, and corn from water. Add shrimp and crab legs to water and boil for 5 minutes. Remove from water.
Place all ingredients on a large serving platter. Or, to make it more fun, cover a table with butcher paper, dump everything in center of table, and let everyone dig in!
Cocktail Sauce
This recipe comes from Emeril Lagasse
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained, prepared horseradish
1/2 teaspoon hot sauce
Pinch salt
Pinch freshly ground black pepper
Mix all ingredients together and whisk well to combine.
I use Simply Heinz ketchup and Vita brand horseradish because these brands do not contain high fructose corn syrup.
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