CAJUN BOIL SEASONING RECIPE RECIPES

Name: Cajun Shrimp Boil
Total time: 1 h 15 min
Yield: 10 to 12 servings
Cuisine: cajun, southern
Ingredients: 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

CAJUN SHRIMP BOIL RECIPE - NYT COOKING

Cajun Shrimp Boil Recipe - NYT Cooking 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

Total Time 1 hours 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

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//schema.org, Calories 379, UnsaturatedFatContent 3 grams, CarbohydrateContent 50 grams, FatContent 5 grams, FiberContent 7 grams, ProteinContent 38 grams, SaturatedFatContent 2 grams, SodiumContent 1326 milligrams, SugarContent 6 grams, TransFatContent 0 grams

CAJUN SAUSAGE BOIL RECIPE - TASTE OF SOUTHERN

Cajun Sausage Boil Recipe - Taste of Southern image

Here's a quick and easy Cajun boil that will serve 2 to 3 people, depending on their appetites. It's quick and easy to prepare. Great for folks that don't eat seafood, but still enjoy the taste of a good Cajun boil type dish.

Provided by Steve Gordon

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 6

Ingredients

1 Tablespoon Old Bay Seasoning Spice
1 stick Butter
6 small Red Potatoes
3 ears of Corn
1 small Onion
1 pkg Andouille Sausage (14oz)

Steps:

Rinse potatoes and corn under cold running water.
Cut potatoes into halves.
Peel onion, cut into quarters.
Slice sausage into one inch sections.
Place a large sauce pot, half filled with water, on your stove top.
Bring water to a rolling boil.
Stir in the Old Bay Seasoning.
Add the stick of Butter.
Add the sliced potatoes.
Add the onion.
Let cook 15-20 minutes until potatoes are fork tender.
Add the sausage slices.
Add the corn. Corn should be thawed first if using frozen corn.
Cover the pot. REDUCE heat to just below Medium. Cook 10 minutes longer.
Drain the water from the pot. Serve while everything is still warm.
Enjoy!

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