As the name suggests, it is made using different types of seafood which are boiled in a large pot and seasoned how you like.
Today, I’m doing the popular Cajun Style Seafood Boil, with a little Trinbagonian kick. This is usually done for social events, especially on holidays. Thank you to Tyler Marchan and Ms. Nicks for requesting the recipe.
2 tablespoons of Extra Hot Chili Powder
1 tablespoon Cayenne Pepper
1 tablespoon Paprika
1 teaspoon Black Pepper
1 teaspoon dried Thyme (or Fresh)
1 teaspoon Onion Powder
1 teaspoon Salt
Use a store bought Cajun Seasoning
½ cup of SwampFire Seafood Boil seasoning + ¼ of Zatarain’s Seafood seasoning
½ cup of Caribbean Green Seasoning
1 stalk of Lemongrass/Fevergrass
1 packet of McCormick’s Seafood Boil seasoning
6-8 lbs of Seafood, cleaned and washed thoroughly
*Crabs & Crawfish were chilled for 30-45 minutes and then killed and cleaned. Purge Crawfish first before chilling them. Devein shrimp using a toothpick so the shells don’t fall off. *
4 Red Potatoes
4 Corn on the Cobs
For the Sauce:
4 tablespoons of Butter
1 teaspoon of Swamp Fire seasoning (or your choice of seasoning)
1 tablespoon of chopped Cilantro, Shadon Beni/Culantro and 1 Scotch Bonnet Pepper
2 teaspoons of Lemon Juice
Boil corn and potatoes with the spices and once it’s fully cooked, add the seafood in and boil for another 15 minutes. Then cover the pot and let the seafood cook in the residual heat and soak up the seasonings for about 30 minutes.
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