WebIn a pot of boiling, salted water boil the potatoes and the corn for 10-13 minutes (depending on size). They need to be cooked thoroughly. Measure and combine the herbs for the …
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1. In a very large stockpot, bring 4 quarts water, vinegar, Crab Boil, bay leaves, chiles, thyme, garlic, salt, and lemons to a rolling boil over high heat. Add crabs, potatoes, corn, and onions. Return mixture to a rolling boil, and cook for 5 minutes. Turn heat off, and cover pot for 15 to 20 minutes. 2. Pour ice into pot.
Then proceed to make a cajun seafood sauce with ¼ cup of cajun seasoning, 1 cup of butter and 3 cloves of freshly chopped garlic, and ½ of chopped onions. Melt the butter, then add the onion and garlic and cook till fragrant, about 1 minute. Next, add the cajun mix into the saucepan, stir well and cook for 2 minutes.
Use varied sausages – Andouille or chorizo sausages are often used to make seafood boils. However, you can use other types of sausages for this cajun boil too! Ideas like Kielbasa, Italian sausage, etc make a great choice.
Drizzle the mixture with oil and toss until well coated. Bake for 15 minutes until the shrimp are opaque and the veggies are slightly softened. A tasty twist on the traditional Shrimp Boil, this Low Carb Sheet Pan Cajun Shrimp Boil With Sausage & Veggies is for sure a crowd pleaser.