Cajun Seafood Boil

Welcome back to QCK!

I’ve been talking a lot about shellfish lately, but it’s just that time of year and it’s so good. Today’s recipe is one of my favorites that I’ve made this summer. Arlo and I devoured the whole thing and still could have gone for more. I started thinking I should make one of these seafood boils after seeing countless pictures and videos of them pop up on Instagram, they looked so good. This recipe satisfied that craving on another level.

I made this one all seafood and of course a couple cobs of corn and then we dipped everything in butter. I love the way the flavors all come together, the salty shellfish, peppery, garlic-y cajun seasoning and the fresh lemon flavor just all balance each other out. Then to top it off, melted butter. What more can I say?

I went with mussels, crab, lobster, and shrimp. Traditionally, these are made with crawfish, but I’m not a huge fan of crawfish, or maybe I just haven’t good ones. So I skipped them. But if that’s your jam, go ahead and add some in! You could also add Andouille Sausage and red potatoes.

Additionally, the process is really quick and easy. Especially if you can get your mussels and shrimp pre-cleaned. So if you’re looking for a recipe to easily feed a crowd, this is it.

Serve This With:

• Oysters + Mango Serrano Mignonette
• Peel + Eat Shrimp

Recipe

Prep: 15 Min

Cook: 20 Min

Difficulty: Easy

Servings: 4

Ingredients

• 1 lb Shrimp, deveined, shell on (easy peel)
• 1/2 lb Mussels
• 1-2 Lobster Tails
• 1 lb Crab Legs
• 3 Ears of Corn, cut into thirds
• 1 Lemon, sliced into 4 pieces
• 2 Cloves Garlic, peeled and crushed
• 1/4 (1/2 stick) Unslated Butter
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 2 Tbsp Italian Seasoning
• 2 Tbsp Smoked Paprika
• 1 tsp Cayenne
• 1/2 tsp Kosher Salt
• 1/2 tsp White Pepper (black is okay too)
• 1/2 C (1 stick) Unsalted Butter, melted for serving
• Lemon Wedges, for serving

Directions

1. Preheat oven to 400°F.
2. If you need to clean your mussels, start there. Run them under cold water and scrub them with a scour pad. If any are open, tap them on the edge of the sink, if they close, they’re okay to use. If they stay open, throw them away. Remove any beards if needed.
3. Butterfly the lobster tail, I forgot to take pictures of this step, but here’s a useful link.
4. Make the cajun seasoning: In a small bowl, combine garlic powder, onion powder, italian seasoning, paprika, cayenne, salt and pepper.
5. Fill a 9×13 baking pan 1/4 way full with water.
6. Add lemon slices, garlic cloves, 1/4 C butter, and half the cajun seasoning, mix well.
7. Then add all the shellfish and corn and sprinkle the reamainng seasoning on top.
8. Cover with tinfoil and place in the oven.
9. Bake 15-20 minutes or until all mussels are open, shrimp and lobster are opaque white and pink all the way through.
10. Remove the shellfish and corn from the pan and set on a plate.
11. Serve warm with butter and lemon wedges.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

Today’s call to action is to check out The 122 Campaign on Instagram. The goal of this campaign is to use the power of collective voices and social media to get justice for Breonna Taylor. As of July 13th, it will be four months, 122 days since her murder and so far only two officers involved in her murder have been fired. To participate, Instagram users are asked to post content, use hashtags, make phone calls and write emails pertaining ONLY to bringing justice to Breonna Taylor starting July 13 and running through July 17. Please consider reading more about it on the groups Instagram page and participating.

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