5 from 18 votes
Cajun Seafood Boil
The Cajun Seafood Boil combines crab, shrimp, mussels or clams, squid, baby potatoes, corn, and lemon cooked together in a seasoned boil with Cajun seasoning, garlic, and butter. The seafood is cooked until shellfish turn bright and tender, infused with spicy, garlicky flavors, while potatoes and corn add substance.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
6
Calories:
817 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
American, International
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 817
% 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.