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!
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