Imagine a backyard at dusk, strung with fairy lights that begin to glow. The air is thick with the intoxicating aroma of Old Bay, garlic, and hops. The centerpiece of a long, newspaper-covered table isn’t just the food—it’s the ARC 84QT Stainless Steel Pot with 200,000 BTU Propane Burner. Friends mingle, icy cold beers in hand, buzzing with anticipation for this hands-on, cutlery-free feast. The moment arrives: the massive filter basket is hoisted effortlessly from the pot with the lifting hook and the entire boil is spilled onto the table with a celebratory crash. Cheers erupt as everyone ties on their bibs, ready to dive into this flavorful battle fought with fingertips. This is the soul of a Cajun boil: sharing, joy, and an utterly satisfying sensory experience, made possible and perfect by professional-grade equipment.
1.Ingredients List (Serves 6-8 People)
The Seafood:
Live Lobsters – 4 (about 1.5-2 lbs each)
Jumbo Shrimp – 2 lbs (shell-on)
Snow Crab Clusters – 2 lbs
Clams or Mussels – 2 lbs (scrubbed & purged)
The Classic Cajun Fixin’s:
Andouille Sausage – 1.5 lbs (sliced into 2-inch rounds) (The non-negotiable soul of the boil!)
Baby Potatoes – 2 lbs (red or yellow)
Sweet Corn on the Cob – 6 ears (husked and cut into 3rds)
White Onion – 1 large (cut into chunks)
The Flavor Foundation:
Pale Ale Beer – 2 bottles (12 oz bottles) (An American brand like Sierra Nevada is perfect)
Seafood Stock or Chicken Stock – 4 quarts (approx. 3.8 L)
Unsalted Butter – 1 cup (2 sticks, 226g)
Garlic – 1 whole head (10-12 cloves, crushed)
Lemons – 3 (2 halved for boiling, 1 cut into wedges for serving)
The Spice Bundle:
Cajun Seasoning – 1/2 cup
Old Bay Seasoning – 2 tbsp
Smoked Paprika – 2 tbsp
Dried Thyme – 1 tbsp
Dried Oregano – 1 tbsp
Mustard Seeds – 1 tbsp
Whole Black Peppercorns – 1 tbsp
Bay Leaves – 3
Cayenne Pepper – 1-2 tsp (adjust to your heat tolerance)
The Essential Gear:
The Star of the Show: ARC 84QT Stainless Steel Pot with 200,000 BTU Propane Burner—This is your command center! The included filter basket and lifting hook make retrieving the entire feast effortless. The elevated legs on the basket avoid food sticking and prevent burnt pot, and the massive 200,000 BTU output is the key to bringing this huge volume of liquid to a rolling boil quickly and maintaining it. This power is non-negotiable for a perfect boil.
2.Cooking Steps
Step 1: Prep & Pre-game
- Prep the Seafood: Rinse the lobsters. Rinse the shrimp (keep heads on for more flavor). Scrub the crab clusters and clams/mussels.
- Prep the Sides: Slice the sausage, cut the corn, chunk the onion. Halve any larger potatoes so everything cooks evenly.
- Make the Spice Bundle: Mix all the dry “Spice Bundle” ingredients in a bowl. Place half of this mixture into a large muslin bag or cheesecloth pouch tied shut. Reserve the other half—it’s crucial for layering flavor later.
- Assemble Your Gear: Place the 84 QT pot securely on the 200,000 BTU Burner. Insert the basket and divideinto the pot.
Step 2: Build the Flavor Base
- To the pot, add the beer and stock. Drop in the prepared spice bag and the reserved half of the dry spice mix.
- Add the butter, crushed garlic, and the two halved lemons (squeeze the juice in before adding them).
- Fire up the burner. Thanks to the incredible 200,000 BTU power, you’ll have that liquid at a furious rolling boil in no time. Once boiling, reduce to a medium simmer and let the spices meld for 10 minutes.
Step 3: The Crawfish Boil Way
This is the most critical step: you can choose to use the divider plate from the set to compartmentalize and add ingredients in sections, or opt for the traditional one-pot cooking method.
- The Tough Stuff First: Add the potatoes and onion chunks. Cook for 10 minutes.
- Sausage & Corn Time: Add the Andouille sausage and corn segments. Cook for another 10 minutes. The broth will now be incredibly fragrant.
- Seafood Entrance: Add in order of cooking time:
Lobsters & Crab: Add to the pot. Cook for 6-7 minutes. They will turn a glorious bright red.
Clams/Mussels & Shrimp: Add to the pot. Cook for 3-4 minutes, just until clams/mussels open and shrimp are pink and curled. CRITICAL: Turn off the heat immediately once this happens.
Step 4: The Soak & Final Seasoning
- Do not drain! Let everything soak and steep in the potent broth for 15-20 minutes. This is where the magic happens and the flavors penetrate deeply.
- Taste the broth. Adjust seasoning with salt or more Cajun seasoning if needed.
- After the soak, it’s showtime! Use the included lifting hook to attach to the filter basket and effortlessly hoist the entire feast out of the broth, letting it drain. This isn’t just easy—it’s a game-changer for safety and the most satisfying, iconic moment of the entire cook!
Step 5: The Grand Serve!
- Carry the basket to the table and dramatically dump your masterpiece onto the waiting newspaper.
- Garnish with a flourish of freshly chopped parsley.
- Surround your creation with lemon wedges, bowls of melted butter, and Cajun Remoulade for dipping.
3. The Perfect Pairings
The Dip: Cajun Remoulade: Whisk together 1 cup mayo, 2 tbsp Cajun seasoning, 1 tbsp lemon juice, and 1 tsp hot sauce (like Crystal or Louisiana).
The Drinks: Iced cold Pale Ale beer is the only right answer. Sweet iced tea or lemonade work for the kids and non-drinkers.
The Bread: A simple, crusty French baguette is mandatory for sopping up every last drop of that incredible broth.
The Vibe: Cue up a New Orleans Jazz or Zydeco playlist. Have a mountain of napkins and big bowls for shells at the ready.
The Secret Weapon: The success of this epic feast hinges on the brutal power of the 200,000 BTU burner and the sheer convenience and safety of the 84 QT pot combo. It’s the ultimate tool for dominating outdoor cooking and throwing unforgettable parties.
