Get a spicy Vietnamese Cajun Seafood Cook-off in your backyard! It’s a Vietnamese Cajun seafood boil incorporates fresh manilla clams, shrimp, as well as king crab leg that are tossed in homemade Cajun Butter Sauce with seasonings that’s finger-lickin good.
This is easily my favorite recipe for summer. It’s incredibly easy to make and loaded with delicious and addictive tastes. If you’re like me, you want food that makes you feel like you are having a blast. This recipe gives you the very best of everything:
1.) succulent fresh sea food and
2.) the addictive cajun butter sauce and
3.) memories that last for the rest of time.
I remember the times my big Vietnamese family would cook an incredible seafood boil. The parents would dump hundreds of pounds of seafood across the center on the outdoor table, and everyone was fighting until the end. People who were skilled enough to peel and crack had their fill. Those who were not had to eat corn and potatoes.
It’s time to start making your own memories in the backyard by using this tasty Viet-Cajun fish boil recipe! Make sure to spread out your paper towels, serve the refreshing mint tea made from watermelon and spend the afternoon taking a bite of this Asian Southern-inspired fusion dish.
WHAT IS A CAJUN BOIL?
When the Cajuns came to Canada in the late 1700’s, they settled in the bayous of Louisiana. Due to both access and necessity, crawfish quickly became the staple food of these Cajun colonists.
Based on Their Canadian roots and knowledge of lobsters, they adapted these same cooking and boiling methods to smaller crustaceans. This resulted in an entirely new type of fusion that we’ve known as the Cajun seafood boil.
SHORT HISTORY OF VIETNAMESE CAJUN
Vietnamese Cajun Seafood Boil is an innovative type of Fusion. It blends American South flavors with Vietnamese ingredients. Viet-Cajun began to emerge in the 1970s, when Vietnamese refugees arrived in the Gulf Coast. The Vietnamese residents discovered that these barbecues for crawfish in the open air in Louisiana were similar to food markets that were held outdoors in Vietnam.
INGREDIENTS
The ingredients in Vietnam Cajun Seafood Boil are listed under three distinct areas to make things more simple for you to follow. There are ingredients needed to make the 1.) stockpot, 2) the seafood as well as the vegetables and 3.) The flavoring sauce made of garlic.
STOCKPOT BROTH
- Lemongrass is a plant-like herb that has a distinct lemon scent and taste. It is the main component in the recipe to give the fresh flavor of marinade. Lemongrass can be found in your local Asian supermarket within the section of produce.
- Garlic freshly cut bulb cut in half. It is possible to keep the skin of the garlic to help hold your pieces.
- Ginger The ginger needs to be peeled and cut horizontally in thin pieces
- Food coloring: The flavor of fish sauce is essential to have in Vietnamese cooking. It gives a delicate umami flavor that can take every dish from 0-100 in a flash. My preferred fish sauce can be found in Red Boat Fish Sauce or Three Crabs Fish Sauce you can purchase fish sauce on the internet as well as at your neighborhood Asian supermarket.
- Lemon The citrus flavor of lemons can reduce”the “sea” flavor of the seafood.
- Old Bay seasoning: my personal favorite seasoning for seafood is the best Old Bay. You can use Old Bay with Zatarains Crab Boil and Cajun seasoning.
- Salt A pinch can enhance all flavor.
SEAFOOD AND VEGETABLES
The rest is yours! Below are the types of seafood and vegetables I’ve chosen because they’re my preferred types of seafood. You can mix and match depending on your personal preference.
- Manilla or Littleneck clams
- Shrimp
- King Crab Legs
- Baby Red Potatoes
- Andouille Sausages
- Corn
SEAFOOD BOIL SAUCE RECIPE
- Butter that is not salted: use unsalted butter to reduce the amount of sodium in the sauce.
- Garlic Use freshly chopped garlic for the greatest garlic flavor and flavor
- Louisiana Hot Sauce: Louisiana hot sauce is more subtle than the standard Tabasco. It’s packed with flavor and salt, and is not just heat. I utilized crystal Louisana’s Hot Sauce to make this recipe. It is available Louisiana hot sauce on the internet as well as at the local supermarket retailer.
- Old Bay Seasoning Old Bay seasoning is the base of the sauce for seafood boiling. It is possible to substitute Old Bay with Zatarains crab boil as well as any of the other Cajun spices that you like.
- A paprika recipe: You can use either smoked or the paprika in this recipe.
- Cayenne Pepper The recipe allows you to adjust the spice through adding cayenne or more cayenne.
- Sugar A bit of sweetness helps balance out the strong spicy flavors
- pepper: provides a different layer of flavor to the dish.
HOW TO MAKE
Its Vietnamese Cajun recipe for a seafood boil might be intimidating at first, but , in the end it’s quite easy. This recipe is like my favorite seafood boil restaurant, Boiling Crab. If you’re someone who enjoys Boiling crab, you’ll enjoy this recipe. Guaranteed.
- Wash the shrimp. Rinse the shrimp and crab legs. The clams should be scrubbed and soaked in salted cold water for 30 minutes , then rinse them until the water clears. Set aside.
- Create your broth. In a large ( ~8 quart stockpot) stockpot make sure to fill the pot half way (about one gallon) with water. Include the garlic, lemongrass fish sauce, ginger old bay, lemon , and salt. Then cover and cook to boil on high temperatures. Reduce the heat to medium and let it simmer for about 15 minutes.
- Add the vegetables and seafood. Add the potatoes and bring to a low simmer. Remove the cover and simmer at medium-high until 15 mins. Add clams and sausage. Cover the pot , and simmer on medium for five minutes. After that, add shrimp, crab legs and corn. Cook at a low temperature for approximately 3-5 minutes. Then drain the fish and dispose of the water. Then, discard the lemongrass, lemons ginger, garlic and lemons. Set aside.
- Create this garlic-based seafood boil sauce. In a small mixing bowl, mix an old bay with paprika cayenne pepper and black pepper, and sugar until it is all combined. Then, in a large pot with a medium-high temperature, add the garlic and butter. Sauté the garlic until fragrant. Add the spice mix along with lemon juice, and Louisiana hot sauce. Stir until combined.
- Mix all together. Transfer the seafood and other vegetables to a large mixing bowl . mix the seafood in butter sauce until it evenly coating the seafood. Garnish with cilantro , and serve with the salt and pepper.
TIPS
- Fresh Shrimp Storage Keep the shrimp that is fresh in the coldest area of the refrigerator . Cook it within a few days after purchasing. The best method of storing shrimp is to set them on top of ice, then cover them with a damp paper towel. Let the shrimp breathe, but don’t wrap the bag in an airtight container. Do not freeze fresh shrimp, as because it can alter the texture of the shrimp.
- raw clams storage: Place the raw clams in a platter or tray with a single layer and cover with a damp towel or a paper towel. The clams must be cooked within a couple of days of purchasing. Do not store them covered and sealed with plastic. Clams should be scented with the scent of ocean and sealed shells. Open shelled clams should be given the tap and they’ll close. If they don’t , throw them away.
- The clams can be scrubbed by scrubbing them: before cooking scrub the clams using a hard bristled brush. Let them soak in salted and cold water for 30-50 mins to remove any sand. Then rinse them.
- King crab legs that have been frozen are best kept inside the freezer till you’re ready to cook them. It is essential to defrost the crab legs prior to adding them to the pan.
- You can choose any type of seafood you like! This is YOUR seafood boil. Get creative and choose any seafood that makes you most happy.
- You can alter the spice by adding or removing cayenne or Louisiana hot sauce. I’m usually an uninitiated spice fan and tend to stay more on the mild part of the spectrum.
STORAGE INSTRUCTIONS
It is a Vietnamese cajun seafood boil should be enjoyed immediately. It is possible to store the cooked seafood and the vegetables within an airtight container inside the refrigerator for up to two days. To reheat, just re-heat them using the microwave.
If you’ve cooked this dish and enjoyed it, leave your review and a comment below. We’d love to hear from you!
Vietnamese Cajun Seafood Boil Recipe
Ingredients
STOCKPOT BROTH
- 3 stalks of lemongrass cut into 4 inch pieces , then put into a pounder.
- 1 head garlic, halved horizontally
- 3 inches of ginger 50 grams, peeled and cut into thick pieces
- 1/4 cup fish sauce
- 14 Cup Old Bay seasoning
- 1 lemon cut in half
- 1 tablespoon salt
SEAFOOD & VEGETABLES
- 2 lbs manilla , or littleneck clams washed and scrubbed
- 1 1/2 lbs of shrimp washed
- 1 1/2 lbs baby red potatoes cut in half
- Six King Crab Legs frozen (thawed) or fresh
- 4 andouille sausages cut into pieces of 1-2 inches
- Four ears of corn cut in half
SEAFOOD BOIL SAUCE
- 1 Cup 2 sticks of unsalted butter
- 1/2 cup garlic 2 heads, chopped
- 2 tablespoons Louisiana hot sauce
- 3 tablespoons lemon juice
- 14 Cup Old Bay seasoning
- 2 tablespoons of paprika
- 1 cup cayenne pepper
- 2 1/2 tablespoons sugar
- 1/2 teaspoon of black pepper
Instructions
- Clean the fish. Rinse the shrimp and crab legs. The clams should be scrubbed and soaked in salted cold water for 30 minutes , then rinse them until the water clears. Set aside.
- Create your broth. In a large stockpot, fill it about halfway (about one gallon) with water. Include the garlic, lemongrass ginger, fish sauce old bay, lemon and salt. Bring to a boil on high temperatures. Then lower the heat to medium-low , and let it simmer for about 15 minutes.
- Include the fish and the vegetables. Add the potatoes and bring back to a mild simmer. Cover and cook at medium-high for 15 mins. After 15 minutes adding the sausage and clams. Cover the pot, and simmer at medium-high temperature for 5 minutes. Then, add the shrimp, crab legs and corn. Cover the pot and allow the dish to sit on low heat until shrimp and clams have cooked for about 3-5 mins. It is done when shrimp turn red and the clams break. With a colander, remove the seafood, then discard the water. Remove the lemongrass and lemons, ginger and garlic. Set aside.
- Prepare the garlic butter sauce. In a small mixing bowl combine Old bay, the paprika black pepper, cayenne pepper, and sugar until well-combined. In a large pan at medium-low temperature, add the garlic and butter. Cook the garlic until it is fragrant. Add the spice blend, juice of a lemon, and Louisiana hot sauce. Stir until combined. Switch off the heat and put aside.
- Mix everything together. Transfer the seafood and the vegetables into an enormous mixing bowl and mix the seafood in the butter sauce until it evenly coating the seafood. Serve with the salt and pepper.
Notes
- Fresh Shrimp Storage Store the freshly caught shrimp inside the coldest area of the refrigerator . Cook it within a couple of days of purchasing. The best method of storing shrimp is to place them on a layer of ice, then cover them with a moist paper towel. Simply, let the shrimp breathe, but avoid wrapping it in a bag that is airtight. Don’t freeze fresh shrimp as it could alter the texture of the shrimp.
- raw clams storage: place the clams onto a platter or tray with a single layer, covered with a damp towel or a paper towel. The clams must be cooked within a couple of days of purchasing. Don’t store clams in a covered container with plastic. The clams must have an ocean scent and closed shells. Give any clams with open shells the tap and they’ll close. If they don’t , throw them away.
- Scrubbing the clams prior to cooking, scrub the clams with a tough-bristled brush. Let them soak in salted and cold water for 30 to 45 minutes to remove any excess sand. Then rinse them.
- King crab legs that have been frozen should be kept within the freezer up to when the time you want to cook them. The crab legs must be defrosted legs prior to adding them to the pan.
- You can choose any kind of seafood you want! This is YOUR seafood boil. Make sure to use whatever seafood makes you most happy.
- You can modify the spice by adding more or less cayenne or Louisiana hot sauce. I’m usually an uninitiated spice fan and tend to stay towards the lighter part of the spectrum.
- Store Instructions It is recommended that this seafood boil be consumed immediately. It is possible to keep the vegetables and seafood within an airtight container and store it in the refrigerator for upto 2 days. For reheating, simply heat using the microwa
