Lowcountry'S Famous Seafood Boil

• 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

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!

orange juice, apple juice, stalk lemongrass, cajun seasoning, butter, garlic, salt, black pepper, cajun seasoning, cayenne pepper, lemon zest, lemon juice

Taken from food52.com/recipes/78299-lowcountry-s-famous-seafood-boil (may not work)