Seafood boil
Contains pork – recipe is for non-Muslims/non-pork eaters.
Enjoy a vibrant seafood feast with chorizo, lobster, prawns, potatoes and corn cooked in Cajun broth, finished with herby butter
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Prep:20 mins
Cook:30 mins
- Serves 6
- More effort
Nutrition per serving
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kcal 564
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fat 29g
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saturates 13g
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carbs 32g
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sugars 0g
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fibre 7g
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protein 40g
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salt 4.95g
Ingredients
- 1 tbsp olive oil
- 200g cooking chorizo , sliced into thick coins
- 1 large onion , cut into wedges
- 2 tbsp Cajun seasoning , plus 2 tsp for flavouring the butter
- 2 chicken stock cubes
- 1 lemon , halved, plus extra wedges to serve
- 1 bunch of parsley , leaves and stalks separated and finely chopped
- 1kg new potatoes
- 4 corn on the cobs , each cut into 2-3 pieces
- 1.5kg mixed seafood , defrosted if frozen (we used 4 lobster tails, 4 velvet swimmer crabs and 18 large raw shell-on prawns)
- 100g butter
- 2 garlic cloves , finely grated
- a few dashes of hot sauce , to taste
Method
Heat the oil in a stockpot, very large saucepan or casserole over a medium heat and sizzle the chorizo for 6-8 mins or until crisp and the fat has been released. Scoop out onto a plate, leaving the oil behind. Scatter the onion into the pan and cook for a few minutes to soften. Sprinkle in the Cajun seasoning and stir for 1 min to coat. Pour in 3 litres of water, crumble in the stock cubes, squeeze in the lemon juice, then drop in the lemon halves and parsley stalks and bring everything to a simmer.
Tip the potatoes into the broth and simmer for 10 mins, then add the corn and lobster tails, if using, and simmer for 5 mins more. Finally add the crab and prawns (if using raw velvet crab then add thus with the lobster). Simmer for a final 5 mins until the prawns are pink and cooked through and the potatoes are tender.
Meanwhile, melt the butter in a small pan over a low heat. Stir in the garlic and cook gently for 1-2 mins. Add 2 tsp Cajun seasoning, a shake of hot sauce and about 2 tbsp of the cooking broth to loosen. Stir in the parsley leaves and take off the heat. Use a slotted spoon to lift out the seafood, potatoes and corn onto a large platter or tray, discarding the onion, lemon and parsley stalks. Scatter over the cooked chorizo and drizzle everything with the herby butter. Serve with extra lemon wedges for squeezing.
