Start by cleaning the jumbo shrimp and snow crab clusters under cold running water, ensuring they are deveined and ready to cook.

In a large pot, combine about 6 quarts of water with your choice of beer or vegetable broth. Add the Cajun seasoning and Old Bay seasoning. Bring to a boil.

Once boiling, add the halved potatoes. Cook for about 10-15 minutes or until fork-tender.

Add the chopped andouille sausage and corn halves into the bubbling broth. Boil for an additional 5 minutes.

Carefully add the cleaned shrimp and snow crab clusters to the pot. Simmer for about 5-7 minutes until the shrimp are pink.

Melt about a cup of butter in a separate pan over medium heat. Add minced garlic and sauté for 1-2 minutes.

Drain the seafood boil and transfer to a large serving platter. Drizzle garlic butter sauce over it and serve.