Fill a large stockpot with enough water to cover the ingredients (about 4-5 quarts). Add Cajun and Old Bay seasoning, stir, and bring to a rolling boil over high heat (about 10-15 minutes).

Once boiling, carefully add diced potatoes and andouille sausage. Reduce heat and cook for 10-15 minutes until potatoes are tender.

Bring to a rolling boil again and add corn and shrimp. Cook for an additional 3-5 minutes until shrimp are pink and opaque.

If using eggs, place them in a small pot and cover with cold water. Bring to a boil, cover, and turn off heat. Let sit for 10-12 minutes, then cool and peel.

In a separate saucepan, melt garlic butter over medium heat. Once melted, add minced garlic and cook for 2 minutes until fragrant.

Drain seafood boil into a colander. Transfer to a platter, drizzle garlic butter sauce, and serve with boiled eggs and lemon wedges.