A fusion between Asian & Cajun flavor which creates such unique and addicted boiling seafood. This Garlic Cajun Boiling Seafood will keep your lips smacking non stop.
So you're craving for a hot Cajun boiled craw fish but the nearest decent restaurant is like a thousand miles away, then what would you do? You make yourself a big batch of home style Cajun mix, don't you? This Garlic Cajun Boiling Seafood is a perfect recipe to accomplish at home whenever you feel craving for one. Also it is the closest one you can make at yourself to assemble the famous shabang Cajun flavor of LA Crawfish.
The name of this recipe has mentioned the main ingredients besides the almighty Cajun seasoning which is garlic.
You'll start with a lots of garlic and end with also a decent amount of additional garlic.
Why? Because I was attempting to kill a demon in my apartment with the ancient beliefs: garlic-anti-everything-bad.
Boohoo, just kidding. I name this Garlic Cajun Boiling Seafood recipe because I love garlic.
So we dive into those steps and ingredients and pay attention to details if you can, I have made many trial batches of this recipe in order to come up with the perfect amount for the ingredients.
Enjoy yourself and may the almighty sauce be with us.
What else can I use this Cajun sauce with?
Don't limit the use of Cajun sauce to just only boiling seafood.
I also use this amazing garlic Cajun sauce to make this Cajun Style Semi-dried Squid. This semi squid was one of the best sellers on our restaurant menu. The best part of any Cajun recipe is: pairing it with any kind of cold beer, then you're in heaven.
And if you want to make this into a sandwich, I also have this tasty Cajun grilled avocado chicken sandwich ready for you. Try it and you will fall in love with the sandwich so deeply. Cajun chicken layered with fresh avocado, lettuce, and tomato is the best new sandwich.
Ingredients used in this garlic Cajun boiling seafood recipe
- Old Bay seasoning. Your Cajun boiling seafood won't complete without this. In fact, any Cajun style recipe that omits this particular ingredient is not really qualified for the amazing taste, in my opinion.
- Lemon Pepper seasoning. I use the one from McCormick.
- Paprika or smoked paprika helps to enhance the unique color that always found in any Cajun recipe.
- Cajun seasoning. The name says it all, you need Cajun spice mix to make this recipe possible. It saves a lot of time if you just bought this ready-to-use Cajun seasoning.
- Or if you prefer making it yourself, it is a mixture of a lot of spices included: salt, garlic powder, white pepper, dried oregano powder, onion powder, black pepper, cayenne pepper, dried thyme powder, and paprika.
- Cayenne pepper brings the extra spicy to this garlic Cajun boiling seafood. Omit this if you can't handle too much spicy.
Crush your garlic - Don't throw them in food processor
The more finely the cloves are crushed (not cut or mince into pieces), the stronger the flavor will be. That said I strongly recommend you using one of the old-fashioned way to crush garlic: using mortar and pestle.
I bought a granite mortal and pestle ages ago and still using it. I love it so much so I had to take in on a plane with me when I move half across the globe 5 years ago.
You'll thank me later when you finally get to experience the wonderful fragrance of butter and crushed garlic. This is the secret makes this garlic Cajun boiling seafood recipe so delicious (and smell super duper good).
Other Cajun related recipes
I love Cajun flavor so much. This garlic Cajun mix boiling seafood is one of the recipes in my Cajun collection. I have so many awesome and delicious recipes that you must try if you're also a fan of Cajun.
- Cajun chicken penne pasta with smoked sausages
- Cajun tacos and quesadillas
- Crispy Cajun fried chicken and waffles
- Grilled Cajun chicken salad
Garlic Cajun Boiling Seafood
- 1-2 lb shrimps/clams/crawfish/mussels
- corn on the corb cooked, as desired
- sausages cooked, as desired
- new potatoes cooked, as desired
Cajun garlic sauce (seasoning mixture)
- 1 lb unsalted butter
- 7 oz garlic minced
- 0.5 oz cajun seasoning or 5 tsp
- 0.5 oz Old Bay seasoning or 5 tsp
- 0.5 oz lemon pepper seasoning or 5 tsp
- 0.5 oz paprika or 5 tsp
- 0.4 oz brown sugar or 1 tbsp
- 0.2 oz cayenne pepper or 2 tsp
- 8 oz unsalted butter soften, room temperature
- 3 oz garlic minced
- 0.5 oz Cajun seasoning or 5 tsp
- 0.5 oz Old Bay seasoning or 5 tsp
- 0.5 oz paprika or 5 tsp
Make Cajun garlic sauce
- In a heavy bottom medium cooking pot or large cooking pan, melt unsalted butter over medium heat. When butter has melted completely, add the minced garlic and saute for 5 minutes. Be careful, DO NOT burn the garlic.
- Add the rest of seasoning mixture to the melted butter, constantly stir for another 5-8 minutes to prevent the mixture from scorching. (See Notes for storage instructions).
- Add the corn, sausages, and potato (if you want) to the seasoning mixture, and let it simmer for 8 minutes. Make sure to come back and stir once a while to make sure the bottom DOES NOT burn.
- Continue adding shrimps or your choice of seafood to the seasoning mixture and simmer for 10 minutes. Then turn of the heat, cover the pot with lid and let them soak for another 5 minutes.
- Move shrimp and whatever adds on you have inside the pot to a large mixing bowl. When the seafood are still hot, immediately add the minced garlic and butter (in finishing mixture) and stir until the butter completely melted.
- Scatter with the rest of finishing mixture over (or just a portion of a mixture - depend on your tasting references) the seafood before serving. Enjoy!
- You can swap shrimp for any kind of seafood you like and remember to cook this over medium heat ONLY. Also, DON’T forget the finishing step. It’s where the beauty of this recipe is. Let me know how yours turns out ok!!!!
- Cajun garlic sauce can be kept in an airtight container, in refrigerator, for up to 2 months.
- I understand it's more convenient for some of us using teaspoon and tablespoon instead. So I updated the recipe and included an estimate amount of each ingredient in volume for your references.