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Cajun seafood with garlic butter sauce


Cajun seafood with garlic butter sauce




This is the BEST Fish Bubble formula you can whip up right at domestic, y’all. It’s stacked with

enormous shrimp, crab, andouille wiener, potatoes, eggs, and corn on the cob that’s stewed in a

flavor-filled broth of Cajun flavors and aromatics. All that healthy goodness gets suffocated and


covered in an epic garlic butter sauce. This finger-licking-good fish bubble formula is an simple feast

that serves a crowd!

Cajun seafood with garlic butter sauce



For the cajun fish boil:

• 3 quarts water


• 1 (12-ounce) can of lager- discretionary but exceedingly recommended

• 3 tablespoons Cajun seasoning

• 1 tablespoon Ancient Cove seasoning

• Hot sauce, to taste

• 1 medium yellow onion, generally cut into half-moons


• 1 huge lemon, cut into wedges- furthermore more for serving

• 12 ounces andouille wiener, cut into rounds

• 1 lb infant potatoes, ruddy or gold (or a blend of both)

• 1 lb pre-cooked snow crab leg clusters, new or frozen

• 1 – 1 ½ lbs enormous shrimp, deveined, shell-on or peeled


• 4–6 ears sweet corn on the cob, I utilize the scaled down ones

• 4–6 difficult bubbled eggs- optional

For the garlic butter sauce:

• 1 container (2 sticks) unsalted butter

• 10 cloves of garlic, finely minced or pressed

• 2 tablespoons lemon juice, crisply squeezed

• 1 tablespoon Ancient Narrows seasoning

• 1 tablespoon new chopped parsley

• 1 teaspoon Cajun seasoning


• 1 teaspoon smoked paprika

• Hot sauce, to taste

Cook Mode Avoid your screen from going dark

Cajun seafood with garlic butter sauce


Cajun seafood with garlic butter sauce new york times recipes




1. Prepare the bubble. In an additional huge stockpot or dutch stove (around 10 quarts or bigger)

over medium-high warm, combine the water and brew (on the off chance that utilizing). Bring the

fluid to a bubble. At that point season the bubble with the Cajun flavoring, Ancient Narrows flavoring,

and a few dashes of hot sauce- to taste. Include the cut onion and lemon wedges into the pot. Blend

all the fixings well to altogether combine. Let the blend bubble for 15 minutes.

2. Add the andouille & potatoes. Carefully include the andouille frankfurter rounds and infant

potatoes into the pot, blending well to completely combine with the bubble. Let the andouille and

potatoes cook for 15-20 minutes- or until the potatoes are fair almost fork-tender.

3. Add the fish & corn. Tenderly settle the snow crab clusters into the pot along with the shrimp and

corn on the cob. Be beyond any doubt that everything is completely submerged beneath the bubble

and carefully blend to guarantee all fixings are well combined. Proceed bubbling for another 5-7

minutes, cooking until the shrimp is pink. In the interim, plan the garlic butter sauce.

4. Make the garlic butter sauce. On a isolated burner, in a little pot over medium warm, combine the

butter, garlic, lemon juice, Ancient Cove flavoring, parsley, Cajun flavoring, smoked paprika, and hot

sauce- to taste. Mix all fixings and stew the sauce until the butter dissolves and the sauce is well

combined, mixing frequently, around 5-7 minutes. At that point evacuate from heat.

5. Assemble cajun fish bubble with sauce. Line an additional huge preparing sheet with foil/parchment

paper (or daily paper if you’d like!). Utilize a creepy crawly strainer to evacuate the fish bubble

substance from the pot and put onto the arranged heating sheet along with the difficult bubbled

eggs (on the off chance that utilizing)- expel and dispose of the onion/lemon bits. Note: If you’d like

your garlic butter sauce to be more slender, you can include a few of the fish bubble broth to alter to

wanted consistency. Presently, this is the fun portion! Pour the garlic butter sauce over the fish bubble

fixings. At that point utilize your hands (fitted with expendable gloves if wanted) to hurl the sauce

with everything, covering each alcove and crevice in sauce.

6. Serve fish bubble. Feel free to serve this Cajun fish bubble as-is with everybody fair getting what

they’d like from the heating sheet specifically (it’s the chaos and untidiness of fish bubbles that are so

fun!) or separate the bubble onto person plates to serve if you favor. Serve quickly with lemon

wedges, if wanted. Be beyond any doubt to sop up any runaway garlic butter sauce. Appreciate!

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