Cajun Seafood Recipe

Clean and prepare seafood

Rinse mussels under cold water, discard any with cracked shells or that don’t close when tapped. Rinse shrimp and pat dry. Cut sausage into 1/2-inch rounds. If using corn on the cob, cut into 2-inch pieces. Halve small red potatoes.

Measure out spices and aromatics. Mince garlic, chop parsley, and cut lemon into wedges.

In a large stockpot (6 to 8 quarts), combine 4 cups water and 4 cups low-sodium chicken or seafood stock. Bring to a rolling simmer over high heat.

Add 3 tbsp Cajun seasoning, 1 tbsp Old Bay, 2 bay leaves, 1 tsp whole black peppercorns, and 1 tsp hot sauce (if using). Stir to dissolve and return to a simmer.

Add the halved potatoes to the pot first. Simmer for 10 minutes, or until potatoes are just becoming tender when pierced with a fork.

Add corn pieces and sliced sausage to the simmering liquid. Continue simmering for 5 minutes.

Add mussels to the pot. Cover and cook 4–5 minutes, until mussels open. Using a slotted spoon, transfer opened mussels to a large serving bowl; discard any mussels that remain closed after cooking.

Add pre-cooked crab legs to the simmering liquid and cook 3 minutes to heat through and allow the shells to absorb flavor.

Add shrimp and cook uncovered for 2–3 minutes, until shrimp are pink and opaque. Do not overcook.

Using a large slotted spoon or a spider, transfer shrimp, crab legs, and sausage to the serving bowl with mussels, then add potatoes and corn as you remove them. Reserve 1 cup of the cooking liquid for thinning the butter sauce if desired.

In a medium saucepan over medium-low heat, melt 6 tbsp unsalted butter. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in 2 tbsp fresh lemon juice, 1 tsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. If sauce is too thick, whisk in up to 1/4 cup (60 ml) reserved boil liquid until desired consistency is reached.

Pour the warm butter sauce over the arranged seafood, sausage, potatoes, and corn. Toss gently to coat evenly.

Garnish with chopped fresh parsley and lemon wedges. Serve immediately family-style on a large platter or spread out over butcher paper for a casual boil experience.

Provide small bowls for discarded shells and extra melted butter or hot sauce at the table. Enjoy hot.