SEAFOOD BOIL RECIPE #Seafood #Boil #Recipes #Cajun #Sauce

4.6 ★★★★★ | Cajun Seafood boil just like Louisiana New Orleans, with shrimp, crawfish, Manila clams and a homemade seasoning and butter sauce. So easy and delicious! #Seafood #Boil #Recipes #Cajun #Sauce

4.6 ★★★★★ | Cajun Seafood boil just like Louisiana New Orleans, with shrimp, crawfish, Manila clams and a homemade seasoning and butter sauce. So easy and delicious! #Seafood #Boil #Recipes #Cajun #Sauce



SEAFOOD BOIL RECIPE #Seafood #Boil #Recipes #Cajun #Sauce , .


4.6 ★★★★★ | Cajun Seafood boil just like Louisiana New Orleans, with shrimp, crawfish, Manila clams and a homemade seasoning and butter sauce. So easy and delicious! #Seafood #Boil #Recipes #Cajun #Sauce

Total Time: 30 Minutes, Servings: 4 Servings



Ingredients :
  • 1 lb head-on and shell-on shrimp, rinsed
  • 1 lb crawfish, rinsed
  • 1 lb Manila clams, rinsed and scrubbed
  • water, for boiling
  • 1 lemon, halved
  • 2 ears corn, cut off the cob into 2-inch pieces
  • 2 sticks unsalted butter, melted
  • 2 heads garlic, peeled and minced
  • 2 tablespoons Louisiana hot sauce
  • Seafood Boil Seasonings :
  • 4 tablespoons Old Bay seasoning
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground black pepper
  • 2 1/2 tablespoons sugar



Instructions :
  • Rinse the shrimp with water, Use a pair of scissors to cut off the mustache and legs. Set aside. Soak the crawfish in water and rinse a few times until the water becomes clear. Rinse and scrub the Manila clams. Drain and set aside.
  • Combine all the ingredients of the Seafood Boil Seasoning in a bowl. Stir to mix well. Set aside.
  • Fill a large stockpot halfway with water and bring to a boil. Add the lemon halves, follow by the shrimp, crawfish, Manila clams and corns. Cover the stockpot and cook the seafood and corns until they turn red or cooked through, about 2 minutes. Drain the seafood and corns, discard the water and lemon. Set aside.
  • While the seafood is cooking, in a big skillet over medium heat, add the butter and stir in the minced garlic. Saute the garlic for 1 minute (not brown). Add the Seafood Boil Seasoning and Louisiana hot sauce. Stir to mix the spicy butter sauce well. Turn off the heat.
  • Transfer the seafood and corn into the spicy sauce, stir to combine well. If you have a small skillet, mix the butter sauce and the seafood in two batches. Serve immediately.



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