In a large pot, bring 17 cups of water to a boil. The water acts as the base for the flavorful broth, so make sure it’s at a rolling boil before adding anything else.
Add in the quartered red onion, halved garlic, chopped celery, bay leaves, orange juice, and the juice of 1–2 lemons, along with their peels. This blend of ingredients will infuse the water with savory and citrus notes, creating a deliciously fragrant broth.
Season the mixture with 2 ½ tablespoons of salt, 1 tablespoon of paprika, 2 teaspoons of lemon pepper, and ½ teaspoon of cayenne pepper. Stir well to combine and allow the broth to simmer for 30 minutes to let the flavors develop.
After simmering, add the chopped purple potatoes and 2–3 ears of corn cut in half. These vegetables will cook quickly, so let them boil for 10 minutes until they are tender.
Next, introduce the sliced smoked sausage into the pot. This will add a savory richness that complements the seafood. Cook for 7 minutes, allowing the sausage to heat through and impart its flavors into the broth.
Finally, gently add the raw shrimp, crab legs, and crawfish. Boil for 6 minutes or until the seafood is just cooked through and opaque. Be careful not to overcook!
Using a ladle, scoop out around 1 ½ cups of the hot broth into a separate bowl. Stir in the ¼ cup of butter until it melts, creating a rich dipping sauce.
Mix the 2 tablespoons of cornstarch with a splash of cold water to create a slurry. Stir this mixture into the reserved hot broth to thicken it slightly.
Once everything is cooked, drain the seafood and vegetables. Arrange them beautifully on a platter or tray.
Drizzle the rich broth sauce on top or serve it on the side for dipping. Enjoy your meal while it’s hot!
