Name: Cajun seafood boil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: oil for frying; 1 smoked sausage cut into rounds; 1 large onion cut into wedges; 2 tbsp Old Bay seasoning or Cajun seasoning; 2 chicken stock cubes; 1 lemon halved, plus wedges to serve; 500g baby new potatoes; 4 sweetcorn cobettes halved to make 8 smaller pieces; 12 large raw shell-on prawns; 6 cooked crab claws; 50g salted butter; 1 garlic clove crushed; 1 tsp Old Bay seasoning or Cajun seasoning; hot sauce (such as Tabasco or Crystal); handful of parsley finely chopped

A medley of seafood and vegetables on a sharing platter

oil
for frying
1 smoked sausage
cut into rounds
1 large onion
cut into wedges
2 tbsp Old Bay seasoning or Cajun seasoning
2 chicken stock cubes
1 lemon
halved, plus wedges to serve
500g baby new potatoes
4 sweetcorn cobettes
halved to make 8 smaller pieces
12 large raw shell-on prawns
6 cooked crab claws

HERBY BUTTER

50g salted butter
1 garlic clove
crushed
1 tsp Old Bay seasoning or Cajun seasoning
hot sauce (such as Tabasco or Crystal)
handful of parsley
finely chopped

Method

step 1
Heat a little oil in a large pan and cook the sausage until browned. Add the onion and cook for a few minutes, then stir in the seasoning. Pour in 2 litres of water, crumble in the stock cubes and squeeze in the lemon juice before adding the lemon halves to the pan. Bring to a simmer then add the potatoes and corn, and cook for 15 mins until tender. Add the prawns and crab, cover with a lid and cook until the prawns are pink.
step 2
To make the herby butter, melt the butter in a pan over a low-medium heat, then gently cook the garlic for a few minutes. Stir in the seasoning and a shake of hot sauce. Cook for 2-3 mins, then stir in the parsley and a couple of tablespoons of the cooking broth.
step 3
Use a slotted spoon to lift the seafood, potatoes and corn onto a warm platter, discarding the onion and lemon shells. Spoon over the herby butter and serve with extra lemon wedges for squeezing over.