Begin by placing the large eggs in a saucepan, ensuring they're fully submerged in water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid and remove it from the heat. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to cool completely before peeling.

While the eggs are cooling, heat a large skillet over medium heat and add the unsalted butter. Allow the butter to melt completely, then add the sliced smoked sausage to the skillet. Cook for about 5-6 minutes, stirring occasionally until the sausage is browned and crispy on the edges.

Once your sausage is perfectly sautéed, add the minced garlic to the skillet, stirring continuously for about one minute.

To build layers of flavor, sprinkle in the Cajun seasoning, Old Bay seasoning, paprika, black pepper, and salt. Toast the spices in the butter for about one minute, stirring well to combine.

Carefully add the peeled eggs to the skillet, ensuring they are evenly coated in the rich sauce. Gently stir to combine, taking care not to break the eggs.

If you prefer a thinner sauce for your Egg Boil with Sausage, gradually stir in the chicken broth or water, continuing to simmer for another 2-4 minutes.

Before serving, taste your dish and adjust the seasoning as needed. Garnish your Egg Boil with freshly chopped parsley.