Creamy mini seafood boil.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Fill your large pot about halfway with water (enough to cover the potatoes). Cover with a lid immediately to help your hot plate reach a boil faster.

Step 2

2. Once the water is at a rolling boil, stir in **1 tablespoon of Old Bay**, the **seasoned salt**, **chili powder**, and **vegetable oil**.

Step 3

Drop in the **quartered red potatoes** and **celery chunks**. Put the lid back on and let them boil for **12–15 minutes**. *Do not move forward until you can easily poke a fork completely through a potato*.

Step 4

Drop the **Lil' Smokies** and **baby corn** rounds into the pot. Let them cook for 3 minutes to warm through and absorb the spices.

Step 5

Finally, add the **shrimp** and your **whole pre-cooked crawfish**. Toss the lid back on for just **3 to 4 minutes** until the shrimp are perfectly pink and the crawfish are hot to the core.

Step 6

Use a ladle or slotted spoon to scoop all the solid food out into a large serving bowl. **Save ½ cup of the spiced boiling broth** from the pot, then discard the rest of the water. #### **Step 3: Building the Milky-Butter Sauce**

Step 7

Set the empty pot back on the hot plate on **low heat**. Melt the **butter**.

Step 8

Whisk in the remaining **½ tablespoon of Old Bay**, the **2 tablespoons of milk**, and about **¼ cup of your reserved cooking broth** until a smooth, glossy sauce forms.

Step 9

Remove the pot completely from the heat source and stir in the **sesame oil**.

Step 10

Pour the warm sauce directly over your bowl of seafood and veggies, tossing gently to coat everything.

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