Cajun Seafood Boil

By Chef Joe Chavez

Louisiana Cajun cooking traditions include shrimp, crab and crawfish boils, also known as Low Country Boils, and are popular throughout Louisiana and the Southern Gulf. Crawfish boils are the most popular to Louisiana. I typically substitute prawns for the crawfish, as they are not as abundant on the West Coast. Grab some friends and enjoy a feast! Serve with cold beer and lots of Louisiana style hot pepper sauce.

Seafood Boil

Southern Comfort Party Food

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Prep Time: 2 hours

Cook Time: 45 minutes

Course: Main Course

Cuisine: American

Keyword: BOIL, CAJUN, DINNER, MAIN COURSE, seafood

Servings: 8 people

Calories: 547kcal

Author: Chef Joe Chavez

Equipment

• STOCK POT
• STOVE OR FIREPIT

Ingredients

• 12 oz beer
• 1.5 oz seafood boil seasoning
• 1 tbsp salt
• 1 tbsp cajun seasoning Chef Joe's Cajun Seasoning
• 3 bay leaves optional
• 2 onions quartered
• 2 whole garlic halved
• 1 pound red potatoes small
• 4 ears corn husked and halved
• 1 pound smoked sausage cut into 1-inch diagonal slices
• 2 pounds shrimp large, deveined
• 2 crabs cleaned
• 1 baguette
• lemon wedges
• 1/2 cup butter
• 1 tsp Old Bay seasoning

Instructions

• Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.

  Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.

Nutrition

Serving: 1g | Calories: 547kcal | Carbohydrates: 38g | Protein: 50g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 376mg | Sodium: 2697mg | Potassium: 944mg | Fiber: 4g | Sugar: 4g | Vitamin A: 676IU | Vitamin C: 30mg | Calcium: 327mg | Iron: 7mg

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