Cajun Seafood Boil
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
817 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American, International
Cajun Seafood Boil
Description
This Cajun Seafood Boil starts by preparing fresh seafood: crabs are chilled, cleaned, and scrubbed; mussels or clams are rinsed and beards removed; shrimp are cleaned by cutting off any mustaches and rinsed. Baby potatoes and corn are cut into manageable pieces.
The seafood and vegetables are boiled in water with lemon wedges and salt added for a few minutes until the shellfish shells turn the characteristic red or orange, signaling doneness, and potatoes are tender. Meanwhile, a garlic-infused butter and oil mixture is prepared and combined with Cajun seasoning and sugar to create a flavorful sauce for tossing.
Once cooked, the seafood and vegetables are drained and tossed in the spicy, buttery sauce, coating them well. The result is a hearty, flavorful spread with a mix of textures: tender shellfish, crisp corn, and soft potatoes with a bold Cajun spice kick and garlic aroma.
Ingredients
- 4-6 small crab
- 500 grams Shrimp
- 500 grams mussels or clams
- 300 grams squid rings or calamari
- 2 pieces lemon 1 cut into 4 wedges and 1 squeezed for the juice
- 2-3 pieces sweet corn each cut across into 4
- 500 grams baby potato washed and drained
- 2 ticks butter margarine
- ½ cup vegetable oil
- 2 heads garlic minced
- ½ cup Cajun seasoning
- 1 tablespoon sugar
- salt to taste
Instructions
- Place the crabs in a basin and cover it with wet cloth. Place it in the freezer for 10-15 minutes. Take them out of the freezer and turn the crab upside down. Peel the triangular cap back and pierce a knife through directly at the tip of the triangle. Remove the triangular cap completely and scrub and rinse the shell.
- Scrub and rinse the mussels/clams and remove the beard if any.
- Cut off the mustache and legs of shrimp if any and rinse.
- Fill a large pot with 6 cups of water and bring it to a rolling boil. Add the baby potatoes and cook for 5 minutes.
- Add the corn, crabs, mussels/clams, shrimp and 4 lemon wedges,. Add a tablespoon of salt . Cover and cook for another 3 minutes or until all shellfish turn red/orange. Remove the crabs, shrimp, and mussels/clams, and corn from the water. Check if potatoes are cooked through by poking a toothpick through the center and it should go through easily. If not cook them further then remove from water.
- While seafood is cooking, in a large, deep pan or pot, heat the oil and butter over medium heat. Add the minced garlic and cook just until limp and aromatic. Don’t let the garlic brown.
- Add the cajun seasoning, lemon juice, and sugar and stir well. Cook for 2 minutes. Add the squid rings and cook for a minute then add the rest of the seafood, lemon wedges, corn and potatoes. Season with salt if needed. Cook for a minute more then turn off the heat.
- Transfer to a large serving container or serve directly on top of rice, boodle-fight style.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 817 kcal
% Daily Value*
| Calories | 817kcal | 41% |
| Carbohydrates | 30g | 10% |
| Protein | 54g | 108% |
| Fat | 55g | 85% |
| Saturated Fat | 36g | 180% |
| Trans Fat | 1g | 50% |
| Cholesterol | 546mg | 182% |
| Sodium | 1334mg | 56% |
| Potassium | 1318mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 5800IU | 116% |
| Vitamin C | 33mg | 37% |
| Calcium | 255mg | 26% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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