Cajun Seafood Boil Recipes

CAJUN SEAFOOD BOIL

Steps:

• Bring the water to a boil in a large pot. Add the crab boil to the water.
• Add the corn and potatoes and allow to boil for 10 minutes.
• Add the remaining vegetables, sausage, and boil for 5 minutes.
• Add the shrimp and crab and boil for 5 minutes.
• Remove the pot from the boiling water and cover with a lid. Allow the food to soak for 10 minutes. You can choose to soak longer, but the longer the soak, the spicier it will be.

CAJUN SEAFOOD BOIL

Steps:

• In a large stockpot, warm the butter over medium heat until melted. Add chopped onion and saute for 2-3 minutes, or until just beginning to turn translucent.
• Add in the garlic, old bay seasoning, Cajun seasoning, bay leaves, lemon juice, salt and pepper, and water. Stir to mix and bring to boil over medium-high heat.
• Once your water is boiling, add the potatoes (leave whole if small, halve or quarter to have evenly sized potatoes) and cook covered for about 10 minutes or until starting to get tender. *Reduce heat if necessary to prevent boiling over.
• Add the corn and smoked sausage, cover, and cook for an additional 5 minutes. Then add the crawfish and shrimp, return the cover and turn off the heat. Let the pot sit undisturbed for 5 minutes while you make the garlic butter sauce.
• Bring a skillet to medium heat, add the butter and melt. Add diced onion and saute for 2-3 minutes, then add the garlic and continue sauteing for an additional minute.
• Add the Cajun seasoning along with lemon juice and zest, then stir to incorporate. Serve on the side, or toss the drained seafood boil in the lemony garlic butter sauce.

GRILLED CAJUN SEAFOOD BOIL

Steps:

• Heat a grill to about 375 degrees F.
• Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
• Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
• Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
• Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
• Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

CAJUN SHRIMP BOIL

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).