Healthy Cajun Boiling Pot Recipes

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CAJUN SEAFOOD BOIL



Cajun Seafood Boil image

This cajun seafood boil is made with shrimp, Aidell's Cajun Andoille sausage, vegetables, and more. It's a delicious and easy recipe your whole family will enjoy.

Provided by Jen

Categories     Main Course

Number Of Ingredients 13

2 lbs shrimp
4 crab legs
2 packages Aidell's Cajun Andouille Sausage
6 ears corn
4 bell peppers (red, green, yellow)
2 onion
10 red potatoes
3 garlic heads
2 lemons (cut into wedges)
1/2 cup butter
1/2 cup crab boil (or more, the more you add, the spicier it is)
1 tsp cayenne pepper
water

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.

Nutrition Facts : Calories 1041 kcal, Carbohydrate 68 g, Protein 66 g, Fat 56 g, SaturatedFat 23 g, Cholesterol 534 mg, Sodium 2578 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

CAJUN SHRIMP BOIL



Cajun Shrimp Boil image

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''

Provided by Samin Nosrat

Categories     seafood, main course

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 11

3 (3-ounce) Louisiana or Zatarain's brand seafood-boil seasoning pouches
1/4 cup cayenne-pepper powder
1 1/2 cups kosher salt (or 2/3 cup fine sea salt)
2 yellow onions, peeled and halved through root
3 celery ribs, cut into 3-inch pieces
2 lemons, quartered
4 heads garlic
6 ears corn, shucked and cut into 3-inch pieces
2 1/2 pounds small (2-inch) red potatoes
2 12-ounce kielbasi, cut into 3-inch pieces
6 pounds shrimp, preferably with shells on

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).

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams

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