Seafood boil

1. Prepare the seasoning blend by mixing 23 tablespoons salt-free Cajun seasoning with 1 tablespoon black pepper. Reserve 1-2 tablespoons for the butter sauce.
2. In a large stockpot (with at least an 8-quart capacity), combine water, orange juice, beer, 1¼ cups plus 2 tablespoons of the seasoning blend, kosher salt, smashed garlic, lemon wedges, quartered onions, celery pieces, thyme bundle, hot sauce (if using), and bay leaves.
3. Bring the mixture to a rolling boil over high heat.
4. Add baby potatoes to the boiling liquid and cook for 5 minutes.
5. Add corn pieces and Andouille sausage to the pot. Continue cooking for 5-10 minutes until the potatoes and corn are tender.
6. Add shrimp to the pot and cook for 1-3 minutes, until they’re pink and cooked through. Do not overcook.
7. Using a large strainer or slotted spoon, remove potatoes, corn, sausage, and shrimp from the liquid. Arrange on a large serving platter.
8. Strain and reserve 1/2 to 1 cup of the seafood boil liquid for the butter sauce, discarding the aromatic solids.

Orange Butter Sauce

1. In a medium saucepan, combine 1½ cups of orange juice and minced garlic. Cook over medium heat until the orange juice has reduced by about one-third.
2. Slowly stream in ½ cup of the reserved seafood boil liquid, whisking constantly.
3. Add lemon zest and lemon juice. Reduce the heat to low and gradually whisk in the butter chunks, one at a time, until the sauce is smooth and emulsified.
4. Season the sauce with hot sauce, reserved Cajun seasoning, and kosher salt to taste. Add more of the reserved seafood boil liquid if you prefer a thinner consistency.
5. Drizzle the orange butter sauce over the seafood boil platter and garnish with fresh chopped parsley and thyme.

Notes

• *Salt content: This recipe is designed for salt-free Cajun seasoning with added kosher salt for control. If using regular Cajun seasoning that contains salt, reduce the kosher salt by half and adjust to taste. Both the boil liquid and the butter sauce will be quite salty – this is intentional, as this is where all of the salt comes from to season the dish.
• Use a large stockpot (with a capacity of at least 8 quarts) to accommodate all the ingredients, or divide them between two pots.
• Do not overcook the shrimp – they cook very quickly and become tough if overdone.
• The butter sauce should be served immediately while warm and emulsified.
• Store leftovers in the fridge in an airtight container for 3-4 days.