- 12 oz Framani Andouille Sausage, sliced into 1-inch pieces
- 1 stick of butter
- 1 large sweet onion, cut into wedges
- 3 tbsp creole seasoning
- 3 tbsp Old Bay
- 5 cloves garlic, crushed
- 1 14.5 oz can fire roasted tomatoes
- 2 - 16oz cans of beer
- 2 quarts vegetable broth
- 2 lemons, cut into wedges
- 2 oranges, cut into wedges
- 3 bay leaves
- 1 bunch fresh thyme
- ½ cup chopped parsley
- 1 pound red potatoes, halved
- 1 pound large shrimp
- 1 pkg Octopus
- 4 lobster tails split
- 2 pounds of crawfish
- 2 ears of corn, each cob broken into three pieces
- Drizzle of olive oil
1. Heat a stock pot over medium high heat. Drizzle olive oil and add sausage. Brown on both sides and remove. Set aside.
2. Add butter and onions. Once the onions begin to caramelize, add in Old Bay, creole seasoning and garlic. Stir and cook for 30 seconds to 1 minute. Next add the fire roasted tomatoes, beer, broth lemons, oranges, bay leaves, thyme & parsley. Cover and bring to a boil.
3. Once boiling, add potatoes and cook for 10 minutes. Next add the seafood & corn and sausage, cover and cook for an additional 8-10 minutes or until lobster & shrimp are opaque.
4.Discard liquid and plate seafood boil on a platter. Sprinkle with additional old bay & parsley. Serve with crusty bread.