Begin by gathering all your ingredients for the Cajun Seafood Boil with Garlic Butter Sauce. Wash and chop your baby potatoes and corn into halves. If using eggs, hard-boil them by placing them in simmering water for about 9-12 minutes.

In a large pot, combine about 4-6 quarts of water with your optional beer and a generous amount of Cajun seasonings. Bring this mixture to a rapid boil over high heat. Once bubbling, add the potatoes first—they will need about 15 minutes to cook until fork-tender.

Toss in the corn and let them simmer together for 5-7 minutes, absorbing all that Cajun goodness.

Add the sliced andouille sausage, jumbo shrimp, and pre-cooked snow crab clusters into the pot. Stir gently and cook everything for another 5-7 minutes.

Melt butter in a separate pan over medium heat. Sauté minced garlic for about 1-2 minutes until it becomes fragrant. If desired, add fresh herbs to enhance the flavor.

Carefully drain the pot and pour everything onto a large serving platter or spread it out on a newspaper-covered table for a fun twist. Drizzle the garlic butter sauce generously over the seafood and vegetables.