How I made a seafood boil

Butter Dipping Sauce - 5 sticks unsalted butter - 2T chili powder - 2T Old Bay seasoning - 1T cayenne - 1T smoked paprika - 1T paprika - 1T garlic powder - 1T onion powder - 6-7 thin slices Chinese sausage - 1/2 lemon Boil - 16 oz. Louisiana Seafood Boil Seasoning - 4 oz. Zatarain’s Concentrated Seafood Boil - 5-6 quartered red potatoes - 4 small onions - Rest of the 12 oz pack of Chinese sausage - 8 hard-boiled eggs - 4 lbs. frozen shrimp (size 9-14 used in the video) - 2 lbs. frozen snow crab leg clusters - 4 lemons - 6 frozen corn on the cob, mini-ears - 1 bag fish balls - 1 bag seafood medley - 1 lb. Scallops For more Instant Ramen Reviews and easy noodle recipes, visit my site: https://instantramen.com