EFK Kitchen Ready
EFK Cajun Seafood Boil
A staged Cajun-style seafood boil designed for a family gathering: potatoes first, then corn and sausage, with crawfish and shrimp added only at the end so the seafood stays tender. Everything hits the table hot with lemon, spice, and plenty of napkins.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Yield
- 6–8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Add water, onion, garlic, lemon halves, Creole seasoning, seafood seasoning, Worcestershire, hot sauce if using, and salt to a large stockpot. Bring to a rolling boil and simmer 5 minutes to season the liquid.
- 2. Add potatoes and cook 10–12 minutes, until they are starting to become tender but are not fully done.
- 3. Add corn and andouille and boil 5 minutes.
- 4. Add crawfish and cook about 3 minutes. Add shrimp and continue cooking 3–4 minutes, just until the shrimp are opaque and the crawfish are cooked through. Do not keep boiling once the seafood is done.
- 5. Turn off the heat and let everything stand in the seasoned liquid 3–5 minutes for stronger flavor, watching the shrimp closely so they do not overcook.
- 6. Drain well. Transfer to a large platter or paper-lined table. Drizzle lightly with melted butter if desired and serve with lemon wedges and extra hot sauce.
Equipment
12- to 16-quart stockpot with lid; large colander or strainer; long-handled spoon or spider; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board
Food safety & storage
Keep seafood cold until it goes into the pot. Use only live/wholesome crawfish when cooking from live product and discard any questionable shellfish. Cook shrimp to 145°F or until opaque and firm. Refrigerate leftovers within 2 hours and use cooked seafood within 1–2 days.
View this recipe on the original EFK website ↗