In a large pot, bring about 4-5 quarts of water to a rolling boil. Stir in ¼ cup of Cajun seasoning and a can of beer (if using) along with 6 minced garlic cloves.

Add 2 pounds of chopped potatoes to the boiling broth. Cook for about 10-15 minutes until fork-tender.

Introduce 1 pound of sliced andouille sausage into the pot and continue cooking for another 5 minutes.

Gently add 1 pound of snow crab clusters and 1 pound of jumbo shrimp. Cook for 3-5 minutes until shrimp are pink and opaque.

Add 4 halved ears of corn and 6 hard-boiled eggs. Simmer for 2-3 minutes to heat through.

Drain the pot and transfer the seafood and vegetables onto a large serving platter. Drizzle with garlic butter sauce before serving.