Cajun Seafood Boil
Susan Sisarran
15 minutes
30 minutes
"Fast, easy and finger-licking good! Smoky seafood boil fits the bill and it’s all done in one pot. You can make a separate spiced melted butter for dunking, but the pan sauce is so good you can use it for dipping!"
Ingredients
- 8-12 Tbsp unsalted butter
- 1 small onion, minced
- 1 head garlic, minced
- 4 Tbsp Hot & Smoky Cajun Seasoning
- 4 cups hot vegetable or chicken stock
- 1 lb shelled and deveined medium sized shrimps
- ½ lb baby potatoes
- 1 peeled and sliced carrot (optional)
- 3 shucked corn, cut into 2 inch rounds
- 2-4 cups hot water
- 2 tsp sugar, to taste (optional)
- Salt, to taste
- 1 ½ lbs precooked snow crab legs (rinse with lemon/lime)
- Boiled egg (optional)
- Lemon wedges
- Herb of your choice, minced
Directions
Melt butter and simmer aromatics until translucent.
Add cajun blend and incorporate well, simmer ½ minute on medium heat.
Add 1 cup hot broth and simmer 1 min.
Add shrimps and stir until well coated. Cook on medium heat stirring frequently for about 4-5 minutes, remove and set aside.
Add rest of the broth and add potatoes (with optional carrot) and corn until cooked, remove and set aside.
Add hot water and bring to a boil. Taste for seasoning, add salt if needed.
Simmer and baste crab legs 6-8 minutes.
Either mix everything together to serve or leave separately