Best 4 Grilled Cajun Seafood Boil Recipes
Embark on a culinary journey to the vibrant flavors of the bayou with our Grilled Cajun Seafood Boil. This tantalizing dish captures the essence of a traditional seafood boil, translating it into a sizzling grilled extravaganza. Plump shrimp, succulent crawfish, and tender mussels are the stars of this show, basking in a symphony of aromatic Cajun spices. The secret lies in the homemade Cajun seasoning, a fiery blend of paprika, garlic, cayenne, and thyme, which infuses the seafood with an unforgettable depth of flavor.
But that's not all. This recipe also includes a medley of vegetables, each contributing its unique texture and flavor. Sweet corn on the cob bursts with juicy kernels, red potatoes offer a hearty bite, and smoky bell peppers add a touch of char. The result is a vibrant harmony of colors and tastes, making this dish a feast for both the eyes and the palate.
As an added bonus, we've included two additional recipes to elevate your seafood boil experience. The first is a zesty Cajun butter sauce, a luscious dipping companion that takes the flavors over the top. The second is a refreshing cucumber salad, a cool and crisp side dish that balances the richness of the seafood.
So gather your friends and family, fire up the grill, and prepare to indulge in a Cajun feast like no other. The Grilled Cajun Seafood Boil, along with its accompanying recipes, promises an unforgettable culinary adventure that will leave you craving for more.
CAJUN SHRIMP BOIL
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''
Provided by Samin Nosrat
Categories seafood, main course
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
- Lay corn on a baking sheet in a single layer, then place in freezer.
- Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams
SHRIMP BOIL ON THE GRILL
Steps:
- Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
- Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.
Nutrition Facts : Calories 629.7 calories, Carbohydrate 31.8 g, Cholesterol 319 mg, Fat 37.3 g, Fiber 4 g, Protein 41.9 g, SaturatedFat 12.4 g, Sodium 1711.7 mg, Sugar 2.4 g
CAJUN GRILLED SHRIMP
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top-that makes them taste extra bright and delicious. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic exchanges
CAJUN BOIL ON THE GRILL
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. -Allison Brooks, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 509 calories, Fat 30g fat (7g saturated fat), Cholesterol 181mg cholesterol, Sodium 1302mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
Tips:
- Choose fresh seafood: The fresher the seafood, the better the boil will taste. If you can, buy live seafood and cook it the same day.
- Use a large pot: You'll need a large pot to fit all of the seafood and vegetables. A stockpot or Dutch oven is ideal.
- Season the water well: The water should be well-seasoned with salt, pepper, and Cajun seasoning. You can also add other spices, such as garlic powder, onion powder, and paprika.
- Bring the water to a boil before adding the seafood: This will help to prevent the seafood from overcooking.
- Cook the seafood in batches, if necessary: If you have a lot of seafood, you may need to cook it in batches. Be careful not to overcrowd the pot, or the seafood will not cook evenly.
- Serve the boil immediately: The boil is best served immediately after it is cooked. You can serve it with rice, potatoes, or corn on the cob. Enjoy!
Conclusion:
Grilled Cajun seafood boil is a delicious and easy-to-make dish that is perfect for a summer party or gathering. With its flavorful Cajun seasoning and variety of seafood and vegetables, this dish is sure to please everyone. So next time you're looking for a fun and festive meal, give grilled Cajun seafood boil a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
