SPICY CAJUN SEAFOOD BOIL RECIPE
Cajun seafood boil is a real bliss on holidays. You should try out this amazing delicacy that belongs to Louisiana, the main house of Cajun cuisines! This exotic dish consists of all the lip-smacking and soulful seafood and vegetables! So, just try out this real blissful dish this holiday season.
Ingredients
- Cajun seasoning mix - divided
- 3 lb. Tasteful
- 8 small sized Sweet red peppers
- 3 Jalapeño peppers
- 1 pckg Smoked sausage
- 3 halved Lemons
- 1 lemon
- 1/4 cup salt
- 1 cloves Garlic head
- 3-4 cleaned Cobs sweet corn
- 4-5 lbs Live crawfish
- 1 stick Unsalted butter
- 2 lbs Shrimp
- 2 lbs Mussels
- 1 large sized Onion
CAJUN SEASONING MIX
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 1/2 tbsp salt
- 2 tbsp cayenne pepper
- 2 tbsp Smoked paprika – 2 tbsp
- 1 tbsp Celery salt
- 1 tbsp black pepper
Instructions
- Pour water in a four-gallon stockpot and fill it up till ⅔ full with water. Boil it on a high heat flame. Blend all of the Cajun seasoning ingredients in a small-sized bowl and keep it aside. Add garlic, potatoes, salt, onion, six lemon halves and half of the seasoning blend and add it to the stockpot. Cover it up and lightly boil it. Decrease the heat flame to medium heat; keep cooking for 10 minutes.
- Pour corn, sausage and peppers into it and lightly boil it. Cook the dish for extra 5 minutes. Pour crawfish into it, and come to boil. Pour mussels with shrimps and cook the dish for extra 5-8 minutes; wait until all the mussels open up, and shrimps change their shade. Take out from heat and drain well.
- Pour butter and other remaining seasoning mix and toss it well. Cover up the stockpot. Allow it to steam for some time. Serve the dish along with some salad or lemon wedges.
Notes
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