Seafood Boil with Cajun Seasoning

foodandwine.com

Eddie Spencer

Cajun beaufort stew

subheading: For the Seafood Boil:

4 ears fresh yellow corn, cut crosswise into 3-inch pieces

6 quarts water

4 large lemons, halved crosswise

2 large red onions, halved lengthwise

3 medium jalapeño chiles, halved lengthwise and unseeded (optional)

.50 cup Cajun seasoning

1 tablespoons kosher salt

2.50 teaspoons cayenne pepper (or to taste)

2 large garlic heads, halved crosswise

4 fresh or dried bay leaves

1.50 pounds baby Yukon Gold potatoes, halved

2 pounds littleneck clams, scrubbed

1 pound andouille sausage, cut into 2-inch pieces

6 frozen king crab legs (about 2 pounds total), thawed

1.50 pounds jumbo unpeeled, deveined raw shrimp, tail-on

subheading: For the Spiced Butter Sauce:

¼ cup water

1.50 cups (3 sticks) cold unsalted butter, cut into pieces

¼ cup finely chopped fresh flat-leaf parsley

2.50 teaspoons Cajun seasoning

2 teaspoons fresh lemon juice (from 1 large lemon)

2 teaspoons Louisiana-style hot sauce (such as Crystal)

.50 teaspoon Worcestershire sauce

Note: Ingredients may have been altered from the original.

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