International dishesStir FriesUnited StatesAbout 45 minutes
This Cajun seafood boil suits a crowded table where everyone eats with their hands. The boiling is the tricky part, since a few minutes too long turns the seafood chewy and shrunken. The spicy garlic butter sauce is what keeps people at the table.
Potato, sweet corn and sausage go in first for 5 minutes with 2 tablespoons of the spice mix, then the seafood follows for another 5 to 7 minutes. The rest of the spice mix is bloomed in garlic butter and poured over.
This batch weighs about 2.7kg, at roughly 153 calories per 100g.
Method
Combine 4 tablespoons Cajun chili powder, 2 tablespoons paprika, 2 tablespoons hot chili powder, 2 tablespoons kOBE Monk Fruit Blend and 1 teaspoon ground black pepper in a large bowl to make the spice mix.
Bring a pot of water to the boil, add 300g potato, 2 sweet corn and 200g sausage along with 2 tablespoons of the spice mix, and boil for 5 minutes.
Add 500g shrimp, 500g crab and 300g squid, cover and boil for another 5 to 7 minutes, then lift everything out.
Melt 100g unsalted butter completely and fry 50g minced garlic and 50g minced onion until fragrant. Add the remaining Cajun spice mix, stir for 2 minutes and turn off the heat.
Tip the boiled seafood and vegetables into a large basin, pour over the Cajun sauce and toss vigorously so the sauce coats every piece.
Tips
For a deeper butter aroma, add more butter while tossing with the seasoning.
Cajun chili powder is sold in the imported spice aisle, and a mix of paprika, chili powder, garlic powder, onion powder and dried oregano covers when it is missing.
Drain the seafood completely before tossing, since cooking water left on it thins and dilutes the sauce.
Toss in a large bowl with real energy so the sauce coats every piece.
The dish suits garlic butter bread, hot rice or a tangle of instant noodles.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.