Cajun Seafood Boil
Ingredients
The broth
-
16
cups
Water
-
1
large
Onion (cut into 6 wedges)
-
6
cloves
Garlic (smashed)
-
3
tbsp
Cajun seasoning (or Old Bay seasoning)
-
4
tsp
Sea salt
-
3
medium
Lemons (halved, plus more cut into wedges for serving)
The seafood and sausage
-
1
lb
Andouille sausage (sliced into 1-inch rounds)
-
1
lb
Mini red potatoes (whole or halved, depending on size)
-
1
lb
Lobster tails (or crab legs)
-
24
oz
Clams (~18-20 clams; cleaned)
-
4
ears
Corn (halved or cut into thirds)
-
2
lb
Large shrimp (peeled and deveined, preferably with tails on)
The sauce
-
ΒΌ
cup
Salted butter (melted)
Instructions
- Make the seasoned broth by adding water, onions, garlic, Cajun seasoning, and salt to a large pot. Bring to a boil and squeeze in lemon juice, adding the peels as well.
- Add sausage and potatoes to the pot, reduce heat, and simmer for 8-10 minutes.
- Add lobster tails and cook for 4-5 minutes until almost cooked through.
- Add corn and clams, cover, and cook for about 5 minutes until the corn is tender.
- Add shrimp and cook for about 3 minutes until all seafood and potatoes are cooked through.
- Remove ingredients from the pot using a slotted spoon and arrange on a platter.
- Whisk melted butter with some broth and pour over the seafood boil. Serve with lemon wedges.
Nutrition Facts (estimated)
Servings
8
Calories
436
Total fat
23.4g
Total carbohydrates
17.2g
Total protein
39.9g
Sodium
0mg
Cholesterol
0mg
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