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Export 11 ingredients for grocery delivery
Step 1
Rinse the shrimp with water, Use a pair of scissors to cut off the mustache and legs. Set aside. Soak the crawfish in water and rinse a few times until the water becomes clear. Rinse and scrub the Manila clams. Drain and set aside.
Step 2
Combine all the ingredients of the Seafood Boil Seasoning in a bowl. Stir to mix well. Set aside.
Step 3
Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, follow by the shrimp, crawfish, Manila clams and corns. Cover the stockpot and cook the seafood and corns until they turn red or cooked through, about 2 minutes. Drain the seafood and corns, discard the water and lemon. Set aside.
Step 4
While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic. Saute the garlic for 1 minute (not brown). Add the Seafood Boil Seasoning and Louisiana hot sauce. Stir to mix the spicy butter sauce well. Turn off the heat.
Step 5
Transfer the seafood and corn into the spicy sauce, stir to combine well. If you have a small skillet, mix the butter sauce and the seafood in two batches. Serve immediately.