Cajun seafood boil

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Sam Evans and Shauna Guinn
From Saturday Kitchen

Ingredients

For the seasoning mix

  • ¾ tbsp salt
  • 1 tbsp celery seeds
  • 2 tbsp sweet smoked paprika
  • 1 tsp mustard powder
  • 1 tsp ground ginger
  • 5 bay leaves, crushed to a powder
  • ½ tsp freshly ground black pepper
  • 1 tsp crushed red pepper flakes
  • ½ tsp ground nutmeg
  • ½ tsp ground mace
  • ½ tsp ground cardamom
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon

For the Cajun seafood boil

  • 1 tbsp vegetable oil
  • 320g/10½oz cooked smoked sausage, cut into 2cm/1in slices
  • 4 garlic cloves, minced
  • 100g/3½oz seasoning mix (above)
  • 1.5 litres/2¾ pt low-sodium chicken stock
  • 250ml/9fl oz lager (nothing too hoppy)
  • 2 fresh bay leaves
  • 2 corncobs, cut into 5cm/2in rings
  • 400g/14oz red potatoes, halved
  • 360g/12oz cooked snow crab legs
  • 1kg/2lb 4oz raw jumbo prawns, peeled
  • 3 tbsp melted butter
  • sea salt flakes and cracked black pepper
  • handful chopped fresh parsley, to garnish
  • lemon wedges, to serve
  • hot sauce, to serve
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