For the boil: In a large pot, combine the red potatoes, Yukon Gold potatoes, bay leaves, corn, onions, butter, kielbasa, andouille, chicken stock, seafood seasoning, pepper flakes, salt and 6 cups water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the crawfish if using and simmer for another 5 minutes. Then add the shrimp; simmer 5 minutes more.
For the sauce: Combine the butter, parsley, seafood seasoning, salt and cayenne in a small saucepan over medium heat. Heat until the butter has melted and begun to simmer.
Serve the low-country boil with the butter sauce for dipping.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Joy Thompson