Skip to main content

Seafood boil

 


Method 1

Ingredients

1 tbsp olive oil

200g cooking chorizo

sliced into thick coins

1 large onion

cut into wedges

2 tbsp Cajun seasoning

plus 2 tsp for flavouring the butter

2 chicken stock cubes

1 lemon

halved, plus extra wedges to serve

1 bunch of parsley

leaves and stalks separated and finely chopped

1kg new potatoes

4 corn on the cobs

each cut into 2-3 pieces

1.5kg mixed seafood

defrosted if frozen (we used 4 lobster tails, 4 velvet swimmer crabs and 18 large raw shell-on prawns)

100g butter

2 garlic cloves

finely grated

a few dashes of hot sauce

to taste

step 1

Heat the oil in a stockpot, very large saucepan or casserole over a medium heat and sizzle the chorizo for 6-8 mins or until crisp and the fat has been released. Scoop out onto a plate, leaving the oil behind. Scatter the onion into the pan and cook for a few minutes to soften. Sprinkle in the Cajun seasoning and stir for 1 min to coat. Pour in 3 litres of water, crumble in the stock cubes, squeeze in the lemon juice, then drop in the lemon halves and parsley stalks and bring everything to a simmer.

step 2

Tip the potatoes into the broth and simmer for 10 mins, then add the corn and lobster tails, if using, and simmer for 5 mins more. Finally add the crab and prawns (if using raw velvet crab then add thus with the lobster). Simmer for a final 5 mins until the prawns are pink and cooked through and the potatoes are tender.

step 3

Meanwhile, melt the butter in a small pan over a low heat. Stir in the garlic and cook gently for 1-2 mins. Add 2 tsp Cajun seasoning, a shake of hot sauce and about 2 tbsp of the cooking broth to loosen. Stir in the parsley leaves and take off the heat. Use a slotted spoon to lift out the seafood, potatoes and corn onto a large platter or tray, discarding the onion, lemon and parsley stalks. Scatter over the cooked chorizo and drizzle everything with the herby butter. Serve with extra lemon wedges for squeezing.

Method 2

🦐🦀 Seafood Boil Recipe

🔥 Serves: 4–6

⏱️ Prep Time: 20 mins | Cook Time: 30–40 mins

🧑‍🍳 Style: Southern / Cajun / Creole-inspired

🧂 Ingredients

🐚 Seafood:

Large shrimp (shell-on, deveined) – 500g (1 lb)

Snow crab legs or king crab – 500g (1 lb) (optional)

Mussels or clams – 500g (1 lb)

Lobster tails – 2–4 (optional)

Scallops or squid – 200g (optional)

🧄 Veg & Extras:

Baby potatoes – 500g (halved if large)

Corn on the cob – 3 ears (cut into halves or thirds)

Andouille sausage or smoked sausage – 300g (sliced)

Lemon – 1 (cut into wedges)

Fresh parsley – for garnish

🧈 Butter Garlic Cajun Sauce:

Unsalted butter – 1 cup (2 sticks / 225g)

Garlic – 6–8 cloves (minced)

Old Bay seasoning – 2 tbsp

Cajun seasoning – 1–2 tbsp (adjust to heat preference)

Paprika – 1 tsp

Lemon juice – from 1 lemon

Hot sauce – 1 tbsp (e.g., Louisiana, Tabasco – optional)

Salt & black pepper – to taste

🔪 Instructions

1. Boil the Potatoes and Corn

In a large stockpot, bring water to a boil.

Add Old Bay seasoning (2–3 tbsp), salt, and lemon halves.

Add baby potatoes, cook for 10–12 minutes.

Add corn and sausage slices, boil for another 5–7 minutes.

2. Add Seafood

Add crab legs, cook 5–6 minutes.

Add lobster tails, mussels, and shrimp last.

Cook until mussels open and shrimp are pink (about 4–6 minutes).

Drain everything and set aside in a large bowl or tray.

3. Make the Cajun Butter Sauce

In a saucepan, melt butter over medium heat.

Add garlic, cook until fragrant (1–2 minutes).

Stir in Old Bay, Cajun seasoning, paprika, lemon juice, hot sauce, salt, and pepper.

Simmer for 2–3 minutes.

4. Toss Everything Together

Pour the hot Cajun butter sauce over the cooked seafood, potatoes, corn, and sausage.

Toss well until everything is coated.

Garnish with chopped parsley and lemon wedges.

🧻 Serving Suggestions

Spread it out over newspaper or a large tray for a fun, hands-on meal.

Serve with:

Crusty bread

Steamed rice

Extra lemon wedges

Garlic butter on the side

Provide wet wipes, napkins, and seafood crackers.

📝 Tips & Variations

Customize your seafood based on availability (add crawfish, scallops, squid).

Use pre-cooked frozen seafood to save time — just reduce boiling time.

Add a splash of white wine to the boiling water for extra aroma.

Double the butter sauce if you want it extra saucy or to serve on the side.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more