Cajun Shrimp Boil
Diced potatoes, corn on the cob, kielbasa sausage, and shrimp tossed in a homemade cajun butter- ready in under 30 minutes! Since this recipe doesn’t use an oven, it’s perfect for a warm summer day. Plus, you can serve it outside to keep the mess (a little) contained. Just make sure you keep the napkins close by!
What can I add to this recipe?
While this recipe is delicious as it stands, if you’re a seafood fan- try adding different types of seafood to the dish. This could be anything from crab legs to lobster tails, or clams to crab meat. It’s really up to your personal preference.
Homemade Cajun Seasoning
If you don’t have a premade blend of Cajun seasoning in your pantry- you’re in luck! It’s extremely easy to make this blend from allrecipes.com. Just combine the following ingredients, and use as directed in the recipe.
- 2 tsp each of Regal Fine Sea Salt (#1146) and AP Premium Garlic Powder (#1021)
- 2â€‰Â½ tsp AP Mild Paprika (#1697)
- 1 tsp each of AP Table Grind Black Pepper (#1029), AP Premium Onion Powder (#1027), and cayenne pepper
- 1â€‰Â¼ tsp each of AP Mediterranean Cut & Sifted Oregano (#1445) and AP Cut & Sifted Thyme (#1444)
- Â½ tsp red pepper flakes, optional
Diced potatoes, corn on the cob, kielbasa sausage, and shrimp tossed in a homemade cajun butter- ready in under 30 minutes!
Cajun Shrimp Boil
- 4 Tbsp cajun seasoning
- 1 cup Lamb Weston Redskin Salad Dices (#2028)
- 12 Birds Eye Extra Sweet Mini Corn on the Cob (#4655)
- 1 1/2 cup kielbasa sausage, sliced
- 1 lb. Aqua Star Black Tiger Shrimp (#2806)
- 6 Tbsp Kirkland Salted Sweet Cream Butter (#1723), melted and mixed with 1 1/2 Tbsp cajun seasoning
- First, fill a large stock pot with water and bring to a boil. Add the cajun seasoning, potatoes and corn. Boil for 8 to 10 minutes, or until the potatoes are tender.
- Then, add the sausage and shrimp and boil until the shrimp turn pink, approximately one minute. You’ll want to watch this closely so the shrimp doesn’t get overcooked.
- Now, use a colander to drain the water. Pour back into the pot to toss in the butter until everything is coated.
- To serve, line your table with brown paper bags. Pour the contents of the pot onto the bags, and dig in! Keep the napkins close.
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