Lowcountry's Famous Seafood Boil

Ingredients

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• 2 cups orange juice
• 2 cups apple juice
• 1 stalk lemongrass
• 1/4 cup Cajun seasoning
• 8 ounces grass-fed butter
• 2 tablespoons chopped garlic
• 2 teaspoons salt
• 1 tablespoon fine black pepper
• 1 tablespoon Cajun seasoning
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lemon juice

Directions

1. To Make Seafood Stock: In a 12qt stockpot, add orange juice and apple juice. Add 1/4 cup Cajun seasoning (can be store bought). Add lemongrass. Add cold water until it is 2/3 filled. Using a pasta basket, lower desired seafood protein. If you are adding potatoes, corn on the cob, and sausages (extras), the items must be pre-cooked beforehand as the cooking times are different.
2. To Boil Seafood: Shrimp — 2-3 minutes; Snow crab legs and king crab legs — 4-6 minutes; Mussels — 4-5 minutes; Clams — 5-7 minutes; Whole Lobster — 12-15 minutes; Dungeness Crab — 15-20 minutes
3. To Make “Everythang” Sauce: In a small saucepan, add grass-fed butter and chopped garlic. Add salt and fine black pepper. Add Cajun seasoning, cayenne pepper, fresh lemon zest and fresh lemon juice.
4. In a large plastic bag, combine the cooked protein and add sauce. Shake thoroughly, and enjoy!