Seafood Boil SZN
The weather in Charlotte this past weekend was great. There was plenty of sunshine and a nice, cool breeze all weekend. I am REALLY looking forward to more sunny days. Spring and summer time brings all things great: brunch, BBQ, bonfires, beach time. Whenever I get summer feels, this quick and easy recipe helps to satisfy the craving - for a little while at anyway.
This boil recipe includes two of my favorite things – seafood and Cajun Seasoning. The great thing about this recipe is its versatility. You can take your pick of almost any shellfish and switch them up each time you make the boil! Not to mention that cajun seasoning overtop of anything makes it SCRUMPTIOUS! Without further adieu, I give to you the prefect Spring/Summer recipe – Seafood Boil.
- 4 Lbs of Your Favorite Shellfish, cleaned:+
- 2 Lbs of Red Potatoes, diced into quarters
- 1.5 Lbs of Andouille Sausage, sliced*
- 1 Lb of Corn Cobs, halved
- 2 Lemons, Sliced
- ½ C of Cajun Seasoning++
- ¼ Large Sweet Onion, sliced
- 2 T Cajun Seasoning**++
- 2 T Minced Garlic
- 1 Stick of Butter or Margarine
*Substitute pork with chicken sausage without sacrificing flavor
**Reserve to sprinkle over boiled food after cooking
+Please make sure your seafood is clean. There’s nothing worse than eating a seafood dish that tastes like sand and grit. If you’re unsure on how to clean your seafood, just do a quick Google search. It may take a few minutes longer but it makes a huge difference in taste!
++ Check out my Cajun Spice Mix Here.
- Fill a large 12 Qt pot two-thirds of the way with water. Turn heat on high and bring water to a boil.
- Add butter, ½ C Cajun seasoning, corn, lemons, minced garlic, onions, and potatoes. (Slowly add these items with tongs or a skimmer spoon to avoid splashing) Return to a boil. Cook for 10 minutes. ****
- Add shellfish***. Return to a boil. Continue to cook for 5 - 7 minutes.
- Add remaining shellfish, continue to cook for 3 – 4 minutes.
- Turn off heat. Soak for 10 minutes.
- Strain and plate in a large serving dish. Sprinkle reserved Cajun seasoning overtop of boil.
- Garnish with parsley, green onions or any other fresh green herb.
- Boils are thought to have originated in the Gulf South region and are typically comprised of shrimp, crab and crawfish. Louisiana is known for their crawfish boils in the spring and summer.
- The flavors in the boil are a mixture of French, Spanish, African and Caribbean flavors.
- Boils are generally prepared for large gatherings with family or friends. They are even used as social fundraisers for churches, small organizations, etc.
- The Maryland Crab Feast consists of crab pots which are similar to these boils but use a mixture of beer and water to stew the food. Try substituting 2 cups of water with 2 cans of beer in your next boil!
Let me know how you enjoyed the recipe in the comments below!
- 4 Pounds Your Favorite Shellfish
- 2 Pounds Red Potatoes, Diced Into Quarters
- 1.5 Pounds Andouille Sausage
- 1 Pound Corn Cobs, Halved
- 2 Whole Lemons, Sliced
- 0.5 Cup Cajun Seasoning
- 0.25 of Whole Sweet Onion, Sliced
- 8 Tablespoons Butter or Margarine
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Cajun Seasoning