Ingredients
| Qty | Product |
|---|---|
| 250 g | Butter |
| 1 | Onion, diced |
| 8 | Garlic Cloves, chopped |
| 8 tsp | Dunn's River Fish Seasoning |
| 8 tsp | Dunn's River All Purpose Seasoning |
| 2 tsp | Dunn's River Dried Thyme |
| To Taste | Encona Carolina Reaper Hot Pepper Sauce |
| 1 | Lemon, sliced |
| 2 | Celery Stalks, sliced |
| 1 | Red Onion, diced |
| 4 | Small Red Potatoes |
| 160 g | Smoked Sausage |
| 1 Ear | Corn |
| 250 g | Prawns |
| 120 g | Crayfish Tails |
Classic Louisiana Seafood Boil
total
45 mins
Cook
35 mins
Prep
10 mins
Serves
4
Tap into increasingly popular flavours of the Deep South with this simple seafood boil!
Combining potatoes, onion, smoked sausage, corn cob, prawns, and crayfish tails in an aromatic and punchy boil, then finished with a mouthwatering hot garlic butter sauce, this recipe is easy to prepare in bulk so it's great for specials menus.
Instructions
To make the sauce, melt 250g butter in a saucepan and add 1x diced onion, 4x chopped garlic cloves, 4 tsp Dunn's River Fish Seasoning, 4 tsp Dunn's River All Purpose Seasoning and Encona Carolina Reaper Hot Pepper Sauce to taste, then mix thoroughly.
Meanwhile, bring 3 litres of water to the boil and add 4 tsp Dunn's River Fish Seasoning, 4 tsp Dunn's River All Purpose Seasoning, 2 tsp Dunn's River Dried Thyme, garlic cloves, 1 sliced lemon, 2 stalks of sliced celery, 1 diced red onion, and Encona Carolina Reaper Hot Pepper Sauce to taste.
Simmer for 5 minutes, then add 4 small red potatoes.
Simmer for another 5 minutes, then add 160g smoked sausage and 1 ear of corn.
Simmer for another 5 minutes, then add 250g raw prawns.
Simmer for another 5 minutes, then add 120g of crayfish tails.
Strain off excess liquid, then serve with the garlic butter sauce.
Tip
Bulk up quantities to make this meal in big batches for easy group catering!
