Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Sam Evans and Shauna GuinnFrom Saturday Kitchen
Ingredients
For the seasoning mix
- ¾ tbsp salt
- 1 tbsp celery seeds
- 2 tbsp sweet smoked paprika
- 1 tsp mustard powder
- 1 tsp ground ginger
- 5 bay leaves, crushed to a powder
- ½ tsp freshly ground black pepper
- 1 tsp crushed red pepper flakes
- ½ tsp ground nutmeg
- ½ tsp ground mace
- ½ tsp ground cardamom
- ½ tsp ground allspice
- ½ tsp ground cinnamon
For the Cajun seafood boil
- 1 tbsp vegetable oil
- 320g/10½oz cooked smoked sausage, cut into 2cm/1in slices
- 4 garlic cloves, minced
- 100g/3½oz seasoning mix (above)
- 1.5 litres/2¾ pt low-sodium chicken stock
- 250ml/9fl oz lager (nothing too hoppy)
- 2 fresh bay leaves
- 2 corncobs, cut into 5cm/2in rings
- 400g/14oz red potatoes, halved
- 360g/12oz cooked snow crab legs
- 1kg/2lb 4oz raw jumbo prawns, peeled
- 3 tbsp melted butter
- sea salt flakes and cracked black pepper
- handful chopped fresh parsley, to garnish
- lemon wedges, to serve
- hot sauce, to serve
Method
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To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside.
-
To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16×10¼in.
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In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side.
