Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 4 cloves garlic, minced (approx. 2 tablespoons) (12g)
  • 2 inches ginger, peeled and thinly sliced (5 cm) (20g)
  • 2 stalks lemongrass, bruised (use the white and light green parts)
  • 2 tablespoons Cajun seasoning (Good quality store-bought blend or homemade) (30 ml/30g)
  • 1 teaspoon red pepper flakes (optional, for extra heat) (5ml/2g)
  • 1 tablespoon fish sauce (15 ml)
  • 1 tablespoon tomato paste (15ml/15g)
  • 4 cups chicken broth (or seafood stock for extra flavour) (950 ml)
  • 1 cup water (240ml)
  • 1 can (14.5 oz) diced tomatoes, undrained (410g)
  • 2 tablespoons paprika (30 ml/15g)
  • 1 tablespoon garlic powder (15 ml/7g)
  • 1 tablespoon onion powder (15 ml/7g)
  • 1 tablespoon dried oregano (15 ml/3g)
  • 1 tablespoon dried thyme (15 ml/3g)
  • 1 teaspoon cayenne pepper (optional, for extra heat) (5 ml/2g)
  • 1 teaspoon black pepper (5 ml/2g)
  • 1/2 teaspoon white pepper (optional) (2.5 ml/1g)
  • 1 lb shrimp, peeled and deveined (450g)
  • 1 lb crawfish (if available, otherwise more shrimp or other shellfish) (450g)
  • 1/2 lb Andouille sausage, sliced (225g)
  • 2 corn on the cob, cut into 2-inch pieces (5 cm)
  • 1 lb small red potatoes, halved (450g)
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Heat oil in the stockpot. Sauté onion until softened. Add garlic, ginger, and lemongrass; cook until fragrant.
  2. Stir in Cajun seasoning, red pepper flakes (if using), fish sauce, and tomato paste. Cook for 1 minute.
  3. Pour in chicken broth, water, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavours to meld.
  4. Add potatoes and Andouille sausage to the pot. Simmer for 10 minutes, or until the potatoes are almost tender.
  5. Add corn to the pot. Then, add the shrimp and crawfish (or other shellfish). Cook until the shrimp turn pink and opaque, and the crawfish are bright red. Do not overcook!
  6. Ladle the seafood boil into serving bowls. Garnish with fresh cilantro and serve with lime wedges.