A steaming pot, brimming with the freshest seafood treasures imaginable: plump shrimp, succulent crab legs, sweet corn, velvety potatoes, and a medley of aromatic spices – this seafood boil takes the essence of coastal dining and delivers it right to your table, ensuring that every mouthful is a burst of fishy flavour!
Make this seafood boil recipe:
Ingredients
- BOIL SEASONING
- 2 tbsp smoked paprika
- 3 tbsp paprika
- 3 tbsp cayenne pepper
- 2 tbsp mustard powder
- 2 tbsp kosher salt
- 2 tbsp sugar
- 2 tbsp ground black pepper
- 1 tbsp ground coriander
- 2 tbsp dried thyme
- 3-4 mielies/corn (peeled and cut into 2 or 3)
- 500 grams baby potatoes
- 100 grams chorizo sausage, cut into slices
- 12 prawns, deveined
- 100 grams mussels
- 100 grams clams, crayfish and crab
- SPICY CAJUN BUTTER
- 120 grams butter
- ¼ cup garlic, minced
- 3 tbsp boil seasoning
- 1 ½ tbsp lemon and herb seasoning
- 1 tsp cayenne pepper
- SEAFOOD BOIL
- 5 litres water
- 1x 25 grams sachet fish stock
- 1 lemon, cut in half
- 2 garlic cloves
- 1 onion, chopped
- 2 bay leaves
Instructions
BOIL SEASONING
1 Combine all the ingredients together in a bowl and set aside.
SPICY CAJUN BUTTER
2 Add butter to a pan. Heat over medium heat and let the butter sit until completely melted.
3 Add garlic, let it cook for 2-3 minutes, stirring often. Add remaining ingredients.
4 Stir together and let it cook for another 30 seconds or until the spices are lightly toasted and fragrant.
SEAFOOD BOIL
5 Fill a pot with water and add fish stock, lemon, garlic, onion, bay leaves and boil seasoning. Bring to the boil
6 Add the mielies (corn) and potatoes and cook until just tender, about 10 minutes
7 Add seafood and cook for 8 minutes
8 Drain the liquid and set seafood aside in a bowl or cooking bag
9 Pour hot spicy butter and shake to evenly coat
Notes
TIP: This dish can be made using any seafood that is readily available to you. You can also add eggs to the seafood boil. It can also be easily made over the fire.
Recipe shared by Food&Home.
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Feature Image: Food&Home
