Cajun Seafood Boil

Perfect for Christmas parties, family dinners, or anyone craving an effortless seafood feast at home.

Course: Main Course

Servings: 4

250 g Scallops
200 g Salmon skin off
500 g Clams
500 g Mussels
10 pcs Large prawns I prefer Banana prawns over tiger prawns for their firmer bite and superior crunch.
1 ear Corn Shuck and cut crosswise into 4 pcs
6 pcs Sausages Cut into 2cm chunks
2 pcs Potatoes Boiled and cut into chunks. Try to use low-starch ones e.g. red potato.
1/2 pc Purple Onion
6 cloves Garlic
125 g Unsalted Butter Only if there's salt in the Cajun Seasoning. If not, replace with salted butter.
3 tbsp Cajun Seasoning
2 pcs Bay Leaves
400 ml Water
1 pc Big Lime Cut into 6 wedges
A few sprigs of thyme or rosemary for garnish Optional

Sauté the chopped onion, garlic, and butter over medium heat until soft and translucent.
Add the sausages and cook until lightly browned.
Stir in the Cajun seasoning and sauté for 2 minutes.
Pour in the water and add the corn and bay leaves. Bring to a boil. If your Cajun seasoning is unsalted, season the broth with a little salt to taste.
Add the clams, mussels, and potatoes. Give everything a good mix, cover, and simmer for 5-6 minutes.
Add the salmon, prawns, and scallops. Mix gently, cover, and simmer for 4-5 minutes.
Remove from heat and transfer to a sheet pan or serve directly in a pot. Garnish with lime wedges and fresh thyme or rosemary.
If serving on a sheet pan, ladle the sauce into separate sauce bowls.
Enjoy with garlic bread and a side of boiled vegetables. Bon appétit!