Healthy Cajun Boiling Pot Recipes

GRILLED CAJUN SEAFOOD BOIL

Grilled Cajun Seafood Boil image

Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal pouches loaded with shrimp, potatoes, sausage and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze!

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound small new potatoes, cut into quarters
2 pounds uncooked shrimp, peeled and deveined
1 pound kielbasa sausage, sliced
2 ears corn, cut in half
4 tablespoons unsalted butter
4 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons Creole seasoning (such as Tony Chachere's®)
1 teaspoon fresh cracked black pepper
1 lemon, cut into 4 wedges
Crusty bread
Hot sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

Heat a grill to about 375 degrees F.
Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

Nutrition Facts : Calories 1051.8 calories, Carbohydrate 66.8 g, Cholesterol 451.1 mg, Fat 60.9 g, Fiber 7 g, Protein 60.6 g, SaturatedFat 20.8 g, Sodium 2934.8 mg, Sugar 5.7 g

CAJUN SHRIMP BOIL

Cajun Shrimp Boil image

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''

Provided by Samin Nosrat

Categories seafood, main course

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

3 (3-ounce) Louisiana or Zatarain's brand seafood-boil seasoning pouches
1/4 cup cayenne-pepper powder
1 1/2 cups kosher salt (or 2/3 cup fine sea salt)
2 yellow onions, peeled and halved through root
3 celery ribs, cut into 3-inch pieces
2 lemons, quartered
4 heads garlic
6 ears corn, shucked and cut into 3-inch pieces
2 1/2 pounds small (2-inch) red potatoes
2 12-ounce kielbasi, cut into 3-inch pieces
6 pounds shrimp, preferably with shells on

Steps:

Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
Lay corn on a baking sheet in a single layer, then place in freezer.
Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams