For seasoning; in a medium-sized bowl add smoked paprika, old bay seasoning, ground cayenne, mustard powder, sugar, freshly ground black pepper, coriander seeds (lightly toasted), and ground and finally dried thyme crushed. Whisk together.

For cajun butter, add unsalted butter to a medium-sized saucepan. Heat over medium heat and let your butter sit until completely melted

Add in peeled garlic, let it cook for 2-3 minutes stirring often. Add in smoked paprika and old bay seasoning. Stir that together and let it cook for another 30 seconds or until the spices are lightly toasted and fragrant.

For boil, take a very large pot and a perforated insert. Fill your pot up with water until it reaches a little over the top of your strainer that’s inside. Place on a stove and turn the heat on to high to get the water boiling.

For vegetables; first cut lemons into slices, heads of garlic cut in half, roughly chopped yellow onions, and ears of corn that have been peeled and cut in half.

Once your water is steamy, add in your sliced lemon, onions, shiro dashi, garlic, and 5 bay leaves. Give your water a gentle stir

Next add in your boil seasoning and hot sauce, giving it a thorough stir. Taste and season accordingly.

Once your water reaches a rolling boil, add red potatoes to the pot and let them cook for 10-15 minutes or until they are almost cooked through. Once your potatoes are ready, add in your sausage and seafood if using; giving it all a gentle stir.

Cover lightly and reduce the temperature. Let your pot gently boil for 10 minutes. Once that time is up, immediately turn off the heat and add in your corn. Gently stir once more and let the corn sit in the mixture for 5 minutes or until it is nice and hot.

On your table, roll out butcher paper or newspaper to cover the surface. Carefully lift up your pot and drain your boil out of its liquid. Then, dump your boil all over your table. Serve with your spicy butter.