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Chef Paul Prudhomme’s Cajun Seafood Boil Recipe

Chef Paul Prudhomme’s Cajun Seafood Boil Recipe
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Photos of Chef Paul Prudhomme’s Cajun Seafood Boil Recipe

How To Make Chef Paul Prudhomme’s Cajun Seafood Boil Recipe

A spicy and flavorful seafood boil, perfect for a communal feast.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes

Serves:

Ingredients

  • 8 cups water
  • 2 tbsp Chef Paul Prudhomme’s Seafood Magic
  • 2 tbsp kosher salt
  • 1 tbsp black peppercorns
  • 6 garlic cloves, smashed
  • 1 onion, cut into wedges
  • 2 lemons, cut in half
  • 4 ears of corn, cut into thirds
  • 2 lbs shrimp, peeled and deveined
  • 1 lb Andouille sausage, sliced
  • 1 lb baby potatoes

Instructions

  1. In a large pot, combine water, Seafood Magic, salt, peppercorns, garlic, onion, and lemons. Bring to a boil.

  2. Add corn and potatoes. Cook for 10 minutes.

  3. Add shrimp and sausage. Cook for an additional 5-7 minutes until shrimp is pink and cooked through.

  4. Serve hot with additional lemon wedges and hot sauce.

Nutrition

  • Calories : 630kcal
  • Total Fat : 24g
  • Saturated Fat : 7g
  • Cholesterol : 355mg
  • Sodium : 4489mg
  • Total Carbohydrates : 44g
  • Dietary Fiber : 6g
  • Sugar : 7g
  • Protein : 60g
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