Serves 4–5 · Prep 15 min · Cook 35 min
This is a party in a pot. Potatoes, corn and sausage go into a big pot of spiced, lemony water first, then the seafood goes in for the last few minutes. Everything gets drained and drenched in garlicky Cajun butter. It's made for sharing outdoors with a crowd.
Ingredients
For the boil
- 1 pack Seafood Boil, 2.2 lb / 1 kg, thawed
- 1 lb / 450 g small potatoes, halved
- 3 ears of corn, cut into thirds
- 8 oz / 225 g smoked sausage, cut into chunks
- 1 whole head garlic, halved crosswise
- 1 onion, quartered
- 2 lemons, halved
- 3 tbsp Cajun seasoning
- 2 bay leaves
- 1 tbsp salt
For the Cajun butter
- ½ cup / 115 g butter
- 6 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp chilli flakes or 1 minced wiri wiri pepper
- 1 lemon, juiced
- 2 tbsp chopped parsley or eschallot (scallion)
Method
- Thaw. Thaw the Seafood Boil pack in the fridge (0–4 °C) overnight. Rinse it briefly.
- Flavour the water. Fill a large stockpot two-thirds full of water. Add the garlic, onion, squeezed lemons (juice and halves), Cajun seasoning, bay leaves and salt. Bring to a rolling boil.
- Cook the potatoes. Add the potatoes and boil for 12 minutes.
- Add the corn and sausage. Boil for another 8 minutes, until the potatoes are just tender.
- Add the seafood. Stir in the seafood and cook for 4–6 minutes, just until prawns are pink and everything is heated through. Don't overcook, or the seafood will turn rubbery.
- Make the Cajun butter. While the seafood cooks, melt the butter in a small pan. Add the garlic and cook for 1 minute, then stir in the Cajun seasoning, paprika and chilli. Take off the heat and add the lemon juice and herbs.
- Drain and douse. Drain everything well and tip it into a large bowl or tray. Pour over the Cajun butter and toss to coat. Serve right away with extra lemon wedges.
Cook's note: Want more? Add a pack of Crawfish or Large Prawns at step 5 to stretch the boil for a bigger crowd.
