This recipe is inspired by the flavours of an amazing seafood boil I had when I visited Seattle. It was such a fun eating experience (you know it’s going to be fun when you’re offered a plastic bib before the food has come out). The table was covered in paper (to soak up the mess) and an array of deliciously spiced seafood was placed in the middle. Knives and forks and other table etiquette were out the window for this meal as we dug into the shelled crab, lobster and shrimps with our hands.
Seafood boil consists of an array of shelled fish (typically lobster, crab and prawns), andouille sausage, corn and potatoes boiled in a seasoned broth and further flavoured with butter. This is a simple three step recipe that produces the authentic flavour of a seafood boil using prawns.
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Easy Cajun Shrimp and Sausage Recipe
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
INGREDIENTS
- 500 g raw king prawns shelled and deveined
- 250 g smoked pork sausage
- 500 g peeled potatoes cut into chunks
- 2 cobs of corn (each one cut into eighths)
- 4 cloves garlic minced
- 0.5 tbsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp black pepper
- 0.5 tsp cayenne pepper
- 0.5 tsp mustard powder
- 0.25 tsp oregano
- 0.25 tsp crushed pepper flakes
- a pinch ground allspice (pimento)
- juice of half a lemon
- 3 tbsp butter melted
METHOD
- Preheat oven to 200 °C fan (220 °C conventional).
- Combine all the ingredients in a roasting tin and mix well.
- Cover with foil and bake for 25 minutes until the corn and potatoes are tender and the prawns are pink.
NOTES
- For the sausage I used Matessons Original Smoked Pork sausage as I was unable to find andouille here in the UK.
- To prepare the corn cut each cob into quarters and then cut each quarter in half along the cob.
- Serve with salad and freshly baked baguette.
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