to get started I will be using one stock a spring onion four tablespoons of butter a teaspoon and a half of garlic powder a teaspoon and a half of onion powder a teaspoon and a half of lemon pepper and one and a half tablespoons of tagine chili lime seasoning and this is what it is for those of you that are not familiar its tagine tajin whatever you want to call it I'm about that life I love it and you can definitely substitute the Tajin with the seafood boil seasoning of your choice you could use Creole seasoning Cajun seasoning or any seafood boil seasoning I'm also using one lemon one lime and one head of garlic here I have an 8 quart pot with around four and a half quarts of water and now all I'm going to do is add all of those ingredients to create a very aromatic and zesty seafood boiling liquid now for those of you that like things a lot spicier you definitely might want to use something like zat rinse seafood boil or maybe slap Yamamah which is another popular one but I like things a bit milder because I cannot handle a lot of spice and I actually do love seafood boils or crawfish boils for that matter we have them all the time in my family but I really can't eat a lot of it because it's just too spicy so this is why I opted to create my own milder version of a seafood boil and I do like a lot of zest from the citrus lime and lemon so everything in the pot and I'm going to bring that up to a simmer or more like a gentle medium boil by the way I'm also adding butter to this and again if you want to change the ratios of these seasonings or ingredients do so and make it your own okay so let's move on and see what I'm using today so here I have one pound of snow crab legs and they are already cooked I could not find any fresh obviously or not even uncooked frozen so that's what I had to get I have a half pound of jumbo scallops 1/3 ounce lobster tail I have a pound of jumbo shrimp and I usually like to add mussels into the mix but the store was out so I'll make do with this I'm also going to be using one pound of baby red potatoes and I cut the larger ones in half just for a more even cook time I'm also using two fresh ears of corn and one 13 ounce package of smoked sausage you could use the sausage of your choice this is a beef sausage okay so my liquid is boiling my seafood boiling liquid so now I'm going to add the potatoes you want to add the potatoes first because obviously those will take the longest to cook and get tender so I am going to add all of my baby red potatoes and I'm going to be cooking them for around 15 minutes now I want to mention this when you start the cook time if you decide to make this you want to start the 15-minute cook time once you see the water come back up to a rolling boil don't start it as soon as you're done dumping the potatoes in there because that's going to throw off the cook time so wait till it comes back up to a boil I'm going to give this a stir and I'm going to cook this for 15 minutes basically you want to give the potatoes a head start because they take the longest to cook okay so it has been 15 minutes now I am going to add the next two ingredients that is the smoked sausage which I have cut into large chunks and the corn I'm going to continue cooking this for 10 minutes mind you the potatoes are still in there they're still boiling and cooking and getting tender I'm basically cooking things in layers so continue cooking for 10 minutes until you need to add the next ingredients and again bring up the water to a boil and let it cook okay so it has been 10 minutes and in total everything's been boiling from the start of the potatoes it has been 25 minutes of cook time so the next ingredients which will be the last is the seafood now for those of you that are not familiar with boiling or simmering seafood it cooks really quick and you don't want to overcook it because it gets tough and rubbery so I'm adding the shrimp the lobster and the scallops first because those are raw and then I'm going to add the crab legs on top because those were already cooked you don't want to cook this on a hard boil because then you'll just end up with mushy potatoes and overcooked seafood so you want to keep it on a medium gentle rolling boil if that makes any sense I'm not cooking this on high I have my heat set to a medium somewhere between medium and medium-high so everything is in the pot again the crab legs are cooked already so I'm just gonna let those come up to temperature and steam on the top they're not really submerged I'm going to cover it with a lid and I am going to continue cooking this for around five to seven minutes and it may take maybe somewhat I would say five at the heat that I have it but basically what you're looking for is pink shrimp red lobster shell and these scallops will become very opaque and white and they'll still have a bit of give to them you don't want them totally tough and hard because rubbery tough scallops and shrimp is not good okay in the meantime I'm going to work on a butter sauce here I have spring onion this is around a tablespoon to a tablespoon and a half of spring onion I use the white and the green part of it I'm also using around a tablespoon of chopped parsley I have around two cloves of garlic these were small garlic cloves and I'm also using a combination of garlic powder onion powder paprika and again Tajin and I will use a Tajin to taste because here I only have a quarter teaspoon of all these ingredients but I will add more I think it needed more again you adjust to your liking I'm also using two sticks of butter and a quarter cup of fresh squeezed lime juice okay so what I'm going to do is take a small saucepan and melt down the butter and then I will be adding all the ingredients and basically warming it through by the way if you are not a fan of faheen and you just don't like this flavor profile you can definitely make this garlic herb butter sauce without it it's still good but I will say this I came up with this garlic butter sauce because I we go to this restaurant to have I eat those all the time it's called El Tiempo in the Houston area it might be in other areas I'm not sure but I know for a fact it's in Houston and it's called El Tiempo Mexican cantina I think and we'd like to do brunch there and we love to do dinner fajitas there and they served this garlic this it's like a zesty garlic butter sauce that they serve alongside their fajitas so when I came home and I wanted to do homemade fajitas I wanted that garlic butter sauce so this is kind of what I came up with and it basically has that same zesty garlic butter flavor that we get at the restaurant so again if you are making fajitas at home try this it goes great on fajita tacos okay so now that everything has melted down I am going to add the fresh chopped parsley and I'm going to add that cup of fresh squeezed lime juice by the way I got a quarter cup by squeezing two limes they were not giant limes maybe medium limes but they were juicy so I did manage to get a quarter cup out of two lines so that goes into the pot and I'm just going to let this simmer for probably it's not really been simmering it's just warming through I'm gonna let this sit here for probably another minute or so and then just take it off the heat and pour it in a bowl and this is done and I also want to show you that I am going to make some fun bolillo I'm just toasting it on the griddle here with some butter nothing fancy I just think that crusty bun Boleo or French bread goes well with this to dump into the butter it's just yummy stuff so that's what I'm also going to be serving for the seafood boil okay so I have put everything on a half-sized baking sheet I lined it with some tissue paper just to be fun but this is dinner and my husband is on his way home he is super excited to tear into the seafood boil so I hope you guys give this recipe a try I hope you like it and thanks for watching