Family is coming in for the weekend so a Cajun Seafood boil is on the menu! This is a family staple, everyone loves fresh shell fish! I hope you’ll try this and enjoy it as much as we do!
Here’s a menu including the “anatomy” of a perfect seafood boil. Dump the seafood, corn and potatoes out on a table, covered with newsprint, and dig in!
Green Pea Guacamole with Raw Vegetables
Cajun Seafood Boil
Rustic Berry Tart
Cold Beer and Wine Spritzers
Green Pea Guacamole with Raw Vegetables
1 bag frozen, sweet baby peas, thawed
1 clove garlic
1 handful cilantro
4 scallions, cleaned and chopped
juice of one lime
salt and pepper to taste
1/4 cup good olive oil
Carrots, Celery, Radishes, Jicama and Cherry Tomatoes for dipping
Place peas in the bowl of a food processor and pulse to puree. Add the garlic, cilantro, scallions, lime, salt and pepper. With the motor running add the olive oil in a steady stream. Process until just blended, thick and delicious! Serve with raw vegetables for dipping and your favorite corn chips if you’re not watching carbs.
Cajun Seafood Boil
(for 6 -8 people)
1 package Zatarain’s seafood boil added to a large pot of water fitted with a strainer basket (Most traditional Cajun Seafood Boil pots come outfitted with the strainer basket).
1 tablespoon + Tabasco sauce
3 garlic bulbs, cut in half, unpeeled
4 large yellow onions, quartered, unpeeled
6 lemons halved
3 pounds shrimp
5 pound crab legs
Crawfish and whole blue crab can also be added if they are available as well as mussels and clams
2 pounds small red potatoes
12 ears of corn, shucked, cleaned and cut in half.
6 artichokes, trimmed
Begin by filling the pot halfway with water. Add the seafood boil, Tabasco, garlic, onion and lemon. Bring to a rolling boil. Add potatoes, corn and artichokes, boil for about 15 minutes. Add crab legs and shrimp and boil for another 20 – 25 minutes. Carefully lift the strainer basket out of the water, allow to drain then pour the contents out onto the paper lined tabletop. Serve with your favorite cocktail sauce, melted butter and aioli sauce.
Rustic Berry Tart
1 box puff pastry, thawed
1 box @ strawberries, blackberries and blueberries
1 tablespoon cornstarch
1/2 cup raw sugar
Confectioner’s sugar to dust finished tart
Preheat oven to 400 degrees. Roll two sheets of pastry dough out, joining middle seam and place on a round pizza pan. Wash berries, cutting strawberries in half. Place in a bowl and stir cornstarch and sugar in to mix well.
Spoon berries with juice onto the middle of the dough, then roll the edges of the pastry to form a “rough” edge, you don’t want perfection. Bake for 30 minutes, or until the pastry is golden brown. Remove the tart from the oven and sprinkle with confectioner’s sugar.
Here’s the link to Kathi William’s guide to weekend music entertainment!: http://www.imwiththebandonssi.blogspot.com/
3 Responses
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Harold Michael Harvey Says:
My, my, my! It all look so delicious.
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Marisa Franca @ All Our Way Says:
Oh boy! Does that ever look good! We are due to leave our southern nest for our northern home this weekend but I think a detour is called for. What did you say your address is?? 🙂
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