Looking for a seafood feast packed with bold flavors? This Asian Cajun Seafood Boil with Garlic Butter Sauce is the perfect combination of Louisiana Cajun spices and Asian umami goodness. Fresh shrimp, crab, mussels, and lobster are boiled in a seasoned broth, then tossed in a rich garlic butter sauce infused with chili, lemongrass, and soy sauce.
Asian Cajun Seafood Boil with Garlic Butter Sauce Recipe
4
portions20
minutes40
minutes652
kcal1
heureLaissez l'écran de votre appareil allumé
Ingrédients
- For the Seafood Boil
500 g 1 lb shrimp
500 g 1 oz crab (Dungeness, snow, or king)
500 g 1 lb mussels or clams
2 2 lobster tails
4 4 ears corn
500 g 1 lb baby potatoes
2 2 smoked sausages
1.5 l 6 tasse l'eau
2 cuillères à soupe 2 cuillères à soupe Cajun seasoning
2 cuillères à soupe 2 cuillères à soupe Assaisonnement Old Bay
1 cuillère à soupe 1 cuillère à soupe sel
1 1 lemon
4 4 gousses d'ail
1 1 oignon
- For the Garlic Butter Sauce
225 g 1 tasse beurre non salé
8 8 gousses d'ail
1 cuillère à soupe 1 cuillère à soupe ginger
2 cuillère à soupe 2 cuillère à soupe Cajun seasoning
1 cuillère à soupe 1 cuillère à soupe paprika fumé
1 cuillère à soupe 1 cuillère à soupe fish sauce (or soy sauce)
1 cuillère à soupe 1 cuillère à soupe oyster sauce
1 cuillère à soupe 1 cuillère à soupe miel
1 cuillère à soupe 1 cuillère à soupe jus de citron
1 cuillère à café 1 cuillère à café chili flakes
1 cuillère à café 1 cuillère à café lemongrass paste (optional)
1 cuillère à soupe 1 cuillère à soupe cornstarch
2 cuillères à soupe 2 cuillères à soupe l'eau
Equipement
large pot- wooden spoon
- Casserole
- Grand bol à mélanger
- slotted spoon
Directions
- Prepare the Seafood Boil
- Fill a large stockpot with the water.
- Add Cajun seasoning, Old Bay, salt, smashed garlic, onion, and lemon halves to the pot. Bring to a boil.
- Add potatoes and sausage first, boiling for 10 minutes until slightly tender.
- Add corn and cook for another 5 minutes.
- Add crab, lobster tails, shrimp, and mussels/clams. Cover and boil for 5-7 minutes or until shellfish are cooked and mussels open.
- Drain the seafood and vegetables, reserving a little stock for the sauce.
- Make the Garlic Butter Sauce
- In a saucepan over medium heat, melt butter. Add garlic and ginger, cooking until fragrant.
- Stir in Cajun seasoning, paprika, fish sauce, oyster sauce, honey, lemon juice, chili flakes, and lemongrass paste. Cook for 1-2 minutes.
- Add reserved broth and simmer for another 2 minutes.
- If a thicker sauce is preferred, mix cornstarch with water and stir into the sauce, cooking until thickened.
- Toss Everything Together
- Place the drained seafood and vegetables into a large bowl.
- Pour the garlic butter sauce over everything and toss well to coat.
- Garnish with fresh cilantro or parsley and serve with lemon wedges.
Notes
- Customize the Heat : Adjust Cajun seasoning and chili flakes to your spice preference.
What seafood works best for this boil?
You can use a mix of shrimp, crab (Dungeness, snow, or king), mussels, clams, and lobster. Feel free to customize based on availability and preference.
