New Orleans Crab and Shrimp Boil
A New Orleans bayou celebration, whole blue crabs and shell-on shrimp boiled in a Cajun spiced broth with corn, red potatoes, and andouille sausage, family meal served with drawn butter and crusty bread.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Clean and halve 2 blue crabs. Rinse 350g shell-on shrimp. Cut 200g andouille into 4cm pieces. Halve 400g red potatoes. Quarter 0.5 onion, halve 1 garlic head. Husk corn, cut into thirds. Mince 1 garlic clove for butter. Chop parsley.
Boil 1
Fill a large pot with 2 litres water and bring to a rolling boil over high heat. Add Cajun seasoning, Old Bay, bay leaf, lemon half, onion quarters, and garlic head. Boil 5 minutes until spices infuse and broth darkens.
Boil 2
Add halved potatoes to the broth. Boil 10 minutes over high heat until potatoes begin to soften but remain firm at the centre.
Boil 3
Add andouille pieces and corn thirds. Boil 5 minutes over high heat until sausage heats through and corn begins to brighten.
Boil 4
Add crab halves to the broth. Boil 8 minutes over high heat until crab shells turn bright orange-red. While crab cooks, melt 60g butter with minced garlic over medium heat, cook 1 minute until fragrant, stir in parsley.
Boil 5
Add shell-on shrimp to the pot. Boil 3-4 minutes over high heat until shrimp turn bright pink and firm throughout.
Plate
Drain boil through a colander. Spread everything on a newspaper-lined table or large platter. Serve with drawn butter and crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.