Name: Spiceology Pink Pepper Lemon Thyme Crab Legs & Shrimp Boil Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 Corn on the cob, cut in 3-inch pieces by length; 2 lb Fingerling potatoes, halved; 12 oz Andouille sausage, diced; 2 lb Shrimp, raw, peeled and deveined; 2 Garlic, Ear; 1 Lemons, Wedged; 1 Lemon, Halved; 2 lb Crab Legs; Chile Flake for garnish; Parsley for garnish; 3/4 cup Spiceology Pink Peppercorn Lemon Thyme; 4 oz Butter; 1 oz Spiceology Pink Peppercorn Lemon Thyme

Ingredients

Scale

4 Corn on the cob, cut in 3-inch pieces by length
2 lb Fingerling potatoes, halved
12 oz Andouille sausage, diced
2 lb Shrimp, raw, peeled and deveined
2 Garlic, Ear
1 Lemons, Wedged
1 Lemon, Halved
2 lb Crab Legs
Chile Flake for garnish
Parsley for garnish
3/4 cup Spiceology Pink Peppercorn Lemon Thyme
4 oz Butter
1 oz Spiceology Pink Peppercorn Lemon Thyme

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Instructions

In a small sauce pot on low heat, melt butter and 1 oz of the Pink Peppercorn Lemon Thyme together. Allow it to slow simmer until dinner is ready to serve.
In a 5-gallon pot filled half way with water – bring to a boil.
Drop in corn, potatoes, garlic and 3/4 cup Pink Peppercorn Lemon Thyme blend.
Boil for 20 minutes.
Now add the andouille, shrimp and crab, and halved lemon for 5 minutes (note: squeeze the juice out before dropping in lemon).
Strain out the water and pour the boil onto a sheet tray lined with paper.
Garnish with lemon wedges, chile flake and parsley.
Serve with Pink Peppercorn Lemon Thyme butter when ready.