CAJUN SHRIMP BOIL
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''
Provided by Samin Nosrat
Categories seafood, main course
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
- Lay corn on a baking sheet in a single layer, then place in freezer.
- Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED CAJUN POTATOES
These nicely seasoned potatoes pair especially well with grilled pork chops or ribs. -Tamra Duncan
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 165 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
OLD BAY® POTATOES
A potato dish. Includes boiled potatoes boiled in water, Old Bay® seasoning, thyme, and garlic. Served best under 2 fried eggs with some ketchup.
Provided by brianptino
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
- Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 71.6 g, Fat 1.1 g, Fiber 9.1 g, Protein 8.9 g, SaturatedFat 0.2 g, Sodium 1661.1 mg, Sugar 4.5 g
CAJUN POTATOES AND CORN ON THE COB RECIPE - (4/5)
Provided by jannycerv
Number Of Ingredients 8
Steps:
- Potatoes Clean potatoes and boil with crab and shrimp and creole seasonings until tender. Drain and cool. Can serve cold. Very good - spicy! Does not need butter or oleo Corn Boil corn per package directions with crab and shrimp and creole. * Can use more or less seasoning
CAJUN BOILED POTATOES
I love the boiled potatoes that are cooked when boiling shrimp, crabs, or crawfish as much as I love the seafood itself. But thank goodness, with this recipe, I don't have to wait until I have fresh seafood to boil to get to enjoy these. I found this recipe on the website Real Cajun Recipes.
Provided by Paula S.
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. In a large pot, stir spices into 5 quarts of water. If using new potatoes, wash them and put into the pan of water. If using medium potatoes, wash, cut the eyes from, and quarter them lengthwise and place in the pan. (Leave skin on) Boil over medium high heat until tender. (Check by inserting fork) Boil ten more minutes. When potatoes are tender turn off heat and let sit in spices for a minimum of 10 minutes before serving. Serve with real butter, not margarine. (Hint) after cooling the skin is easily removed from these potatoes and they make really good potato salad.
More about "cajun boiled red potatoes recipes"
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4.7/5 (18)Total Time 25 minsCategory Side DishesCalories 405 per serving
- Add clean red potatoes to a large sauce pan and cover with cold water. You want the water to be at least 1" above the red potatoes.
- Heat on medium high heat and boil the potatoes for about 20-25 minutes or until a fork can be easily stuck into the potatoes. If the skin begins to peel off, the potatoes are done.
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- Put the potatoes in a medium size sauce pan and cover them with water. Bring them to a boil and continue boiling until the potatoes are fork tender, about 15-20 minutes.
- Drain the potatoes and carefully place them in a large bowl. If you dump the potatoes into the bowl, they will break and the skins will rub off the potatoes.
- Add the butter and with a soft spoonula or spoon, toss them gently until all the potatoes are well covered. Sprinkle generously with salt and pepper. Serve warm with extra butter for dipping. Enjoy!
CAJUN BOILED RED POTATOES - THIS OLE MOM
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- Stir in liquid crab boil and salt. Let potatoes boil until fork tender, about 20 minutes. Lower heat to medium and periodically pierce potatoes with a fork to check if they’re done.
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BOILED CAJUN POTATOES - REALCAJUNRECIPES.COM
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5/5 (1)Category Side DishesServings 10
- Pour water into 5 quart Dutch oven. Add spices and stir until spices are mixed into the water. Quarter the potatoes lengthwise, leaving the skin on, and place in the pan.
- Boil over medium high heat until tender. Boil ten more minutes. When potatoes are tender turn off heat and let sit in spices for a minimum of 10 minutes before serving. Serve with real butter, not margarine. after cooling the skin is easily removed from these potatoes and they make the best potato salad you’ve ever tasted. I put extra cayenne and black pepper in mine but it is usually too hot for small children.
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