Description
This flavorful seafood boil features a medley of lobster tails, swimmer crabs, and prawns cooked with new potatoes, corn, and spicy chorizo in a delicious Cajun-seasoned broth. Finished with a garlic-herb butter sauce, this one-pot dish is perfect for a communal feast full of zest and rich seafood goodness.
Ingredients
Scale
Seafood Boil Ingredients
- 1 tbsp olive oil
- 200g cooking chorizo, sliced into thick coins
- 1 large onion, cut into wedges
- 2 tbsp Cajun seasoning, plus 2 tsp for flavouring the butter
- 2 chicken stock cubes
- 1 lemon, halved, plus extra wedges to serve
- 1 bunch of parsley, leaves and stalks separated and finely chopped
- 1kg new potatoes
- 4 corn on the cobs, each cut into 2–3 pieces
- 1.5kg mixed seafood (4 lobster tails, 4 velvet swimmer crabs, and 18 large raw shell-on prawns), defrosted if frozen
- 100g butter
- 2 garlic cloves, finely grated
- A few dashes of hot sauce, to taste
Instructions
- Cook the Chorizo: Heat olive oil in a large stockpot or casserole over medium heat. Add the chorizo slices and cook for 6-8 minutes until crisp and the fat is released. Remove chorizo with a slotted spoon and set aside, leaving oil in the pot.
- Sauté Onion and Season: Add the onion wedges into the pot and cook for a few minutes until softened. Sprinkle in 2 tbsp of Cajun seasoning and stir for 1 minute to coat the onion and release the spices’ aroma.
- Make the Broth: Pour in 3 liters of water. Crumble in the chicken stock cubes. Squeeze juice from the halved lemon into the broth, then add lemon halves and parsley stalks. Bring everything to a simmer.
- Cook Potatoes: Add the new potatoes to the simmering broth. Cook for 10 minutes until they begin to soften.
- Add Corn and Lobster: Add the corn pieces and lobster tails to the broth. Simmer for 5 more minutes to start cooking them through.
- Add Crab and Prawns: Add the swimmer crabs and raw prawns to the pot. If using raw velvet crabs, add them with the lobster tails earlier. Simmer a final 5 minutes until the prawns turn pink and all seafood is cooked through. Ensure potatoes are tender.
- Prepare Garlic Butter: While seafood boils, melt butter in a small pan over low heat. Stir in grated garlic and cook gently for 1-2 minutes without browning. Add 2 tsp Cajun seasoning, a few dashes of hot sauce, and about 2 tbsp of the cooking broth to loosen the butter sauce. Stir in chopped parsley leaves and remove from heat.
- Serve: Use a slotted spoon to lift out seafood, potatoes, and corn onto a large platter, discarding the onion, lemon halves, and parsley stalks. Scatter cooked chorizo over the top. Drizzle the garlic-herb butter sauce over everything. Serve with extra lemon wedges for squeezing.
Notes
- Ensure seafood is fully thawed before cooking if using frozen.
- Adjust the hot sauce quantity to your preferred spice level.
- The cooking times may vary slightly depending on the size of the potatoes and seafood.
- To make this dish gluten-free, confirm that the Cajun seasoning and stock cubes are gluten-free.
- This seafood boil can be easily doubled for larger groups.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Seafood
Keywords: seafood boil, Cajun seafood, chorizo seafood boil, lobster tail recipe, crab and prawn boil, one pot seafood, spicy seafood boil
