Begin by cleaning and de-shelling the jumbo shrimp if using raw. Next, chop the potatoes into even chunks for uniform cooking and cut the corn on the cob into smaller pieces.

In a large pot, fill with water and add a generous amount of salt, or use beer for added flavor. Bring to a rolling boil. Once boiling, add the potato chunks and cook for approximately 10 minutes.

After the potatoes have cooked, stir in the corn pieces and slices of andouille sausage. Continue boiling for an additional 5 minutes.

Gently place the cleaned shrimp and snow crab clusters into the pot. Cook for about 3 to 5 minutes, or until the shrimp turns pink and opaque.

In a small saucepan, melt butter over medium heat. Add crushed garlic and stir until fragrant. If desired, incorporate fresh herbs and lemon juice.

Carefully pour the contents of the pot into a large colander to drain off excess liquid.

Transfer the cooked seafood, potatoes, corn, and sausage back into a large pot or serving dish. Drizzle the garlic butter sauce over the ingredients and toss gently.