adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cajun seafood boil
0 Likes
Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Experience the delightful simplicity of a traditional Cajun seafood boil - a harmonious blend of fresh catch, hearty potatoes, sweet corn, and spicy sausage cooked together layer by layer. Top it off with a rich, buttery sauce and fresh tomato salad for the perfect hands-on feast, ideal for gatherings big or small. Dive into the flavours of the South with this authentic recipe.
Ingredients:
  • 1 litre chicken style liquid stock
  • 375g chorizo, sliced diagonally
  • 2 large red onions, each cut into 8 wedges, root end attached
  • 1kg baby red potatoes
  • 8 whole corn cobs, husks and silks removed
  • 40 medium green king prawns, unpeeled
  • 2kg black mussels, cleaned
  • 100g chilled butter, chopped
  • Fresh chives, chopped, to serve
  • Fresh flat-leaf parsley leaves, to serve
  • Lemon wedges, to serve
  • 6 vine-ripened tomatoes, chopped
  • 18.00 gm white sugar
  • 56.88 gm extra virgin olive oil
  • 20.00 ml finely grated lemon rind
  • 86.63 gm lemon juice
  • 2 red baby cos lettuces, trimmed, sliced
  • 4 green onions, thinly sliced
Instructions:
  • Prepare a flavorful Tomato Salad by mixing together juicy tomatoes, a hint of sugar, quality olive oil, and freshly grated lemon zest and juice in a spacious bowl. Let the vibrant flavors infuse at room temperature for 20 minutes, stirring occasionally to enhance the taste.
  • In a large stockpot over high heat, combine stock, chorizo, onion, potato, and 2 cups of water. Bring to a boil. After boiling for 5 minutes, add corn and cook covered for an additional 5 minutes. Finally, add prawns and mussels, and cook covered for 7 minutes until prawns turn pink and mussels open. Remember to discard any unopened mussels before serving.
  • Set the colander over a saucepan to strain the seafood mixture. Return the seafood to the pot to keep warm. In a separate pot, bring the stock to a boil, reduce slightly for 5 minutes. Add cold butter, whisk until melted. Remove from heat.
  • Combine lettuce and onion with Tomato Salad, season with salt and pepper, and toss gently to mix. Garnish the seafood mixture with fresh chives and parsley. Serve alongside butter sauce, lemon wedges, and the Tomato Salad.

Similar Recipes