Ingredients:

  • 8 cups (1.9L) chicken broth
  • 2 cups (475ml) water
  • 1 large onion, roughly chopped (about 225g)
  • 6 cloves garlic, smashed
  • 4 inches (10cm) ginger, peeled and sliced
  • 3 stalks lemongrass, bruised
  • 2 tablespoons (30ml) fish sauce
  • 2 tablespoons (30ml) Cajun seasoning (e.g., Tony Chachere's)
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) brown sugar
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 2 pounds (900g) large shrimp, peeled and deveined (keep tails on)
  • 1 pound (450g) andouille sausage, sliced into 1-inch pieces
  • 6 small red potatoes, halved
  • 4 ears of corn, shucked and cut into halves or thirds
  • 1 pound (450g) crawfish (optional, if available)
  • 1 bunch scallions, roughly chopped, for garnish
  • Lime wedges, for serving

Instructions:

  1. Combine broth ingredients in the stockpot. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavours to meld.
  2. Add potatoes to the simmering broth. Cook for 10 minutes, or until slightly tender.
  3. Add andouille sausage and corn to the pot. Cook for another 10 minutes.
  4. Add crawfish and cook for 3 minutes until they turn red.
  5. Add the shrimp to the pot. Cook for 3-5 minutes, until shrimp turn pink and opaque. Don’t overcook!
  6. Drain the boil, reserving some broth for dipping (if desired). Arrange the boil on large platters or newspaper-lined tables.
  7. Garnish with chopped scallions and serve immediately with lime wedges.