Supreme Creole Crab Boil 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
Get RecipeThis traditional Cajun Seafood Boil recipe by @creoleseoul is easy to make and ideal for summer cookouts with friends!
Ingredients
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3 quarts water
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1/4 cup Tony Chachere’s Supreme Crab Boil
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2 large lemons, cut in half
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Head of garlic, cloves pressed
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12 ounces andouille sausage, sliced
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1 lb red potatoes, cut in half or quartered
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1 lb pre snow crab or king leg clusters
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1 –1 ½ lbs jumbo shrimp, shell-on or peeled
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4–6 ears sweet corn on the cob
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4–6 hard boiled eggs-optional
- Clear
Directions
- In an extra large stockpot or dutch oven (about 10 quarts or larger), bring water to a boil and add in the crab boil seasoning. Squeeze lemons into the boil and drop into the pot along with all of the garlic cloves. Stir all the ingredients well to thoroughly combine, and let it boil for 15 minutes.
- Add the andouille sausage, corn and red potatoes into the pot, stirring well to fully combine with the boil. Let the andouille sausage and potatoes cook for 15-20 minutes or until the potatoes are fork-tender.
- Slowly add the crab legs and shrimp into the pot. Make sure that everything is fully submerged under the boil, and stir to mix the seafood into the boil. Cover and continue to boil for 5-7 minutes, or until the shrimp are pink.
- Carefully submerge the boiled eggs into the pot, turn off heat and let the boil sit covered for 20 minutes.
- Drain out boil and pour the mix onto a platter or table, sprinkle on additional boil seasoning, and get to eating!
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