Start by cleaning the jumbo shrimp and ensuring they are properly thawed if frozen. Cut the andouille sausage into bite-sized pieces, halve the new potatoes, and chop the corn on the cob into manageable pieces.

In a large stockpot, combine enough water and your choice of beer to fully submerge the ingredients. Stir in Cajun seasoning and, if using, Old Bay seasoning. Bring the pot to a rolling boil.

Once the broth is boiling, add the halved potatoes to the pot. Cook for about 10-15 minutes, or until they are fork-tender.

After the potatoes are done, add the sliced andouille sausage and corn on the cob into the boiling pot. Continue to boil for an additional 5-7 minutes.

Gently place the jumbo shrimp and snow crab clusters into the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.

While the seafood is cooking, prepare the garlic butter sauce. In a separate pan over medium heat, melt the unsalted butter. Add minced garlic.

Once everything is cooked, carefully drain the seafood boil and veggies, then transfer them onto a newspaper-lined table or a large serving platter. Drizzle the garlic butter sauce over the seafood.