Prepare the broth by filling a large pot with enough water to cover all seafood and vegetables, approximately 4-6 quarts. Add beer and Cajun seasoning, then bring to a rolling boil for about 5 minutes.

Add quartered potatoes to the pot, reduce heat to medium, and simmer uncovered for 10-15 minutes until fork-tender.

Add sliced andouille sausage and corn on the cob to the pot. Increase the heat back to medium-high and cook for another 5 minutes.

Incorporate crab legs and jumbo shrimp, gently stir, and allow to simmer for an additional 5-7 minutes, until shrimp turns pink and opaque.

Create the garlic butter sauce by melting butter in a small pan over low heat, adding minced garlic and a splash of hot sauce, stirring for about 2-3 minutes.

Once cooked, drain seafood and vegetables, arrange on a large platter, and drizzle generously with garlic butter sauce.