Ingredients
1 lb head-on and shell-on shrimp, rinsed
1 lb crawfish, rinsed
1 lb Manila clams, rinsed and scrubbed
water, for boiling
1 lemon, halved
2 ears corn, cut off the cob into 2-inch pieces
2 sticks unsalted butter, melted
2 heads garlic, peeled and minced
2 tbsp Louisiana hot sauce
4 tbsp Old Bay seasoning
2 tbsp smoked paprika
1 tbsp cayenne pepper
1 tbsp ground black pepper
2½ tbsp sugar
Preparation
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.
Combine all the ingredients of the Seafood Boil Seasoning in a bowl. Stir to mix well. Set aside.
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 for about 2 minutes until they turn red or cooked through.
Drain the seafood and corns, discard the water and lemon. Set aside.
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 till brown).
Add the Seafood Boil Seasoning and Louisiana hot sauce to the skillet. Stir to mix the spicy butter sauce well. Turn off the heat.
Transfer the seafood and corn into the spicy sauce, stir to combine well.
Serve immediately and enjoy.
