Restaurants›The Rougaroux›Viet Cajun Seafood Recipe

Viet Cajun Seafood Recipe

Time30m

Serves2

Specialty po'boy with breaux bridge crawfish, gulf shrimp, cajun spices, garlic butter, ginger, lemongrass, and chilies.

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Ingredients

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Seafood and Seasoning

1 cup Breaux Bridge crawfish (cooked and shelled)1 cup Gulf shrimp (peeled and deveined)2 tbs Cajun seasoning4 cloves Garlic (minced)1 tbs Ginger (grated)1 tbs Lemongrass (finely chopped)2 to taste Fresh chilies (sliced, adjust to taste)4 tbs Butter

Method

Preparation and Assembly

Prepare the Seafood

In a large skillet, melt the butter over medium heat. Add the minced garlic, grated ginger, and chopped lemongrass. Sauté for about 2 minutes until fragrant.

Cook the Shrimp and Crawfish

Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink. Then add the crawfish and Cajun seasoning, stirring well to combine. Cook for another 2 minutes until heated through.

Add the Chilies

Stir in the fresh chilies, adjusting the quantity based on your heat preference. Cook for an additional minute.

Assemble the Po'boy

Slice the po'boy bread in half lengthwise. Spoon the seafood mixture generously onto the bread. Optionally, garnish with fresh herbs like cilantro or parsley.

Serve

Serve immediately, ideally with a side of fries or a salad.