Vietnamese Cajun Seafood Boil Recipes

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VIET-CAJUN SEAFOOD BOIL



Viet-Cajun Seafood Boil image

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

1 cup unsalted butter
1 head garlic (about 12 cloves) ((minced))
1 stalk lemongrass ((bruised and minced))
2 tsp cayenne
1/2 tsp salt
10 grinds freshly cracked pepper
6 cups water
4 stalks lemongrass ((bruised and halved))
2 heads garlic ((halved))
3-inch piece ginger ((sliced))
2 Tbsp fish sauce
2 Tbsp Old Bay seasoning
2 Tbsp Cajun/Creole seasoning
2 lbs red potatoes
4 smoked sausages ((cut in chunks))
3 lbs clams
2 lbs shrimp ((with heads and tails intact))
4 ears corn ((cut into thirds))
4 1lb -1.5lb lobsters ((make sure they are all the same weight for an even cook time))
4 scallions (optional) ((sliced thinly for garnish))

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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