Cajun boils
Cajun boils involve boiling seafood, sausage, corn, and potatoes with Cajun spices for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 500 | Grams |
| Andouille Sausage (sliced) | 500 | Grams |
| Red Potatoes (quartered) | 500 | Grams |
| Corn (ears, cut into thirds) | 5 | Count |
| Lemon (halved) | 2 | Count |
| Cajun Seasoning (store-bought or homemade) | 4 | Tbsp |
| Garlic (minced) | 6 | Clove |
| Bay Leaves (whole) | 3 | Count |
| Butter (unsalted) | 100 | Grams |
| Water (for boiling) | 3 | Liters |
| Salt (for seasoning water) | 2 | Tbsp |
Instructions
- Fill a large pot with 3 liters of water and bring to a boil. Add salt, Cajun seasoning, minced garlic, and bay leaves.
- Add the quartered red potatoes to the boiling water and cook for 10 minutes.
- Add the corn pieces and sliced andouille sausage to the pot. Boil for another 5 minutes.
- Add the shrimp and halved lemons to the pot. Cook for an additional 3-4 minutes until the shrimp are pink and cooked through.
- Melt the butter in a small saucepan and pour it over the boiled ingredients. Stir gently to combine.
- Drain the water from the pot and serve the Cajun boil on a large platter or newspaper-lined table.
Prep
- Thaw shrimp in the refrigerator overnight if using frozen.
Kitchen equipment
Large StockpotStrainer