Cajun Seafood Boil: New Orleans-style hand-caught seafood

Hand-pulled seafood is a specialty dish of coastal cities across the United States, drawing on local specialties. While the type of seafood and accompanying vegetables vary greatly from region to region, crustaceans and shellfish are central elements. Using Kenjong spices, you can create your own custom hand-pulled seafood dish by utilizing local ingredients and using only what's available.

• 45 minutes

• 3-4 servings

• intermediate

Ingredients

• Cajun spice 40g

• Shrimp/Other Crustaceans 600g

• Small tubes/other cephalopods 600g

• Clams/Other Shellfish 600g

• 200g (1 onion)

• 300g potatoes (4 pieces)

• 2 corns with stems

• 2 garlic bulbs

• 1 tangerine

• 1 lemon

• King Oyster Mushroom 300g

• 300g sausage

• 30g salt

• 2000ml water

• 2 chicken soup cubes

Cooking Utensils

• soup pot

• colander

Steps

1. Place water and chicken stock in a soup pot, stir and bring to a boil.

2. Cut the vegetables into quarters: peel the onions, cut the corn into quarters, remove the roots and chop the garlic, slice the citrus, cut the king oyster mushrooms into bite-sized pieces, and dice the sausage.

3. Add the following vegetables to the soup: sausage, potato (20 minutes), corn, onion, garlic, citrus, king oyster mushrooms

4. Leave the last 5 minutes to add the seafood and keep the soup boiling: shrimp, squid, clams

5. When the doneness is satisfactory, turn off the heat and simmer for a few minutes before eating.