Cajun Seafood Boil Recipes

CAJUN SEAFOOD BOIL

Steps:

• Clean crab. Set aside.
• Clean shrimp. Set aside.
• Cut sausage on a bias (angle) into thick slices. Set aside.
• Shuck the corn on the cob if it hasn't been already. Set aside.
• Cut large potatoes into quarters, cut smaller potatoes in half, leave 2-bite potatoes or creamer potatoes whole. Set aside.
• Fill a large pot halfway or 3/4 way with water. Do not fill the pot entirely with water as it will overflow as you add in your ingredients. Add kosher salt, Cajun seasoning, onion, smashed garlic cloves, corn on the cob, potatoes, and sausage to the water. Using a large spoon, give a big stir. Then, turn the pot to high heat.
• Meanwhile, prepare the Cajun garlic butter sauce by adding butter to a saucepan to melt. Add in the minced garlic and Cajun seasoning and whisk until well combined. Set aside.
• Check the potatoes periodically. When the potatoes are halfway done (about 10 to 15 minutes, add in the crab. Cook for an additional 5 to 8 minutes. Then add in the shrimp and cook for an additional 2 to 3 minutes. Turn off heat.
• Use a large slotted spoon to remove the crab, shrimp, sausage, potatoes, and corn from the water and place in a roasting pan or large serving platter.
• Pour the Cajun garlic butter sauce over the top of the seafood mixture and use your clean hands to combine making sure the seafood mixture is coated. Squeeze fresh lemon juice over the top, sprinkle in a dash of kosher salt, and garnish with parsley.
• Serve immediately and enjoy.

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 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).

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 BOIL ON THE GRILL

Steps:

• Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.