Spiceology Recipe – Crab & Shrimp Boil

• 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

Instructions

1. 1. 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.
   2. In a 5-gallon pot filled half way with water – bring to a boil.
   3. Drop in corn, potatoes, garlic and 3/4 cup Pink Peppercorn Lemon Thyme blend.
   4. Boil for 20 minutes.
   5. Now add the andouille, shrimp and crab, and halved lemon for 5 minutes (note: squeeze the juice out before dropping in lemon).
   6. Strain out the water and pour the boil onto a sheet tray lined with paper.
   7. Garnish with lemon wedges, chile flake and parsley.
   8. Serve with Pink Peppercorn Lemon Thyme butter when ready.