Viet Cajun Seafood Boil Recipes
VIET-CAJUN SEAFOOD BOIL
A classic seafood boil transformed by all the elements of Viet-Cajun goodness: Old Bay, Cajun spices, lemongrass, garlic, fish sauce, and ginger -- plus, a spicy, garlicky butter sauce. One of life's beautiful pleasures!
Provided by The Subversive Table | Lis Lam
Categories Main Course
Number Of Ingredients 20
Steps:
- In a small saucepan, melt butter over medium heat. Add garlic, lemongrass, cayenne, and salt. Simmer until softened and flavors combine, about 5 minutes.
- Add water, lemongrass, garlic, ginger, fish sauce, Cajun seasoning, and Old Bay into large stockpot. Bring to a boil and simmer until flavors combine, about 5 minutes. The broth should be flavorful and spicy, almost too salty.
- Add potatoes and sausages. Cover and boil for 8-10 minutes, until potatoes are almost done. (The potatoes and sausages take longer to cook than clams, shrimp, and corn.)
- Add clams, shrimp, and corn. Cover and boil until clams open and shrimp are pink and curled, about 4-5 minutes.
- Using a mesh strainer, transfer potatoes, sausages, clams, shrimp, and corn to a tray. Leave behind broth and aromatics (garlic, ginger, lemongrass). Cover tray loosely with foil and set aside.
- Bring broth to a boil. When the broth is furiously simmering, add lobsters. Cover and boil until cooked through, about 10-12 minutes. The lobsters should be bright red. Transfer to tray with tongs, making sure to remove the foil first. Scatter with sliced green scallions.
- Serve with Spicy Garlic Butter Sauce divided evenly into 4 ramekins. Also, serve the broth in small bowls for additional dipping. Enjoy!
TWO-STEP BOILED LOUISIANA CRAWFISH
Provided by George Graham - AcadianaTable.com
Time 45m
Yield 1
Number Of Ingredients 11
Steps:
- In a large wok or Dutch oven over medium-high heat, add the butter, garlic, Cajun seasoning, pepper, ginger, orange, lemon, and onions. Stirring constantly, cook the ingredients until the onions begin to wilt and the citrus fruit softens, about 5 minutes.
- Add the whole boiled crawfish along with ½ cup of the cooking liquid. Stir to coat the crawfish with the sauce and heat through. Add more cooking liquid to thin out the sauce and add more spice, if needed.
- To serve, mound the crawfish on a platter or large bowl and pour over the sauce.
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