Everyone around the Gulf Coast looks forward to the beginning of crawfish season and crawfish boils. In Houston—neighbor to New Orleans and home to one of the largest Vietnamese diasporas in the world—we’ve added a little flair to the traditional boil, birthing Vietnamese-Cajun cuisine. Vietnamese-Cajun boils start off similarly to a traditional boil; however they create an extra layer of flavor with ample garlic and waves of butter, along with a traditional Vietnamese seafood dipping sauce.
For this recipe, I’ve consulted my Uncle Linh, the boil master of our family. Instead of a traditional crawfish boil, I wanted to do a shrimp boil because it’s easier to find shrimp around the country, year-round, and you don’t have to deal with having to boil crawfish alive.
But, whatever the ingredients, the most important things to include in a boil are good friends and family. Also, disposable gloves and bibs wouldn’t hurt either.
Have you made this recipe? Comment and rate it below!
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Yields: 4 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 5 mins
For boil base:
light beer, like a lager
orange juice
Seafood Boil, such as Zatarain's or Louisiana Fish Fry's
bay leaf
onion, trimmed on both ends, peeled, and quartered
orange, quartered
For boil:
red potatoes, quartered
ears of corn, husked, cut into 2-inch pieces
Andouille sausage, cut into 1/2-inch pieces
shrimp, raw, deveined, tail-on, head-off
For garlic-butter sauce:
stick (1/2 cup) unsalted butter
head garlic, minced
lime, halved
For dipping sauce:
kosher salt
black pepper
limes, quartered
Mayonnaise
For the boil and garlic butter sauce:
- In a large stock pot over medium heat, combine beer, orange juice, seafood boil, bay leaf, onion, orange, and red potato quarters and bring to boil. Boil for 15 minutes.
- Meanwhile, in a small pan over medium-low heat, melt butter then add minced garlic. Remove from heat.
- Once the 15 minutes are up, add corn and sausage slices and simmer for 5 minutes.
- Add shrimp. If there's not enough liquid to cover the shrimp entirely, add more beer (or water if you've run out of beer).
- Turn off the heat as soon as the shrimp starts turning pink (within the first minute). Let the mixture sit there and soak in the spices for an additional 5 minutes.
- Remove the onions, orange slices, and bay leaf. (If it's not easy to do so, don’t worry about it; just don’t eat those later.)
- Drain, reserving 1/2 cup of the boil liquid.
- Dump potatoes, corn, sausage, shrimp, 1/2 cup of the boil liquid, and the garlic-butter sauce into a large sturdy bag (a 2.5 gallon resealable bag will do). Seal and shake to get that extra coat of garlic-butter sauce over everything.
- Cover your dining table with newspapers and serve your creation communally, either in a giant bowl in the center of the table, or pour the bag right in the center.
- Squeeze the lime halves over the shrimp before serving so they get an extra pop of lime juice. For an extra Vietnamese twist, serve the shrimp with a salt-pepper-lime dip. (See below.)
For the dipping sauce
- In a small bowl, mix together salt and pepper, then distribute into individual sauce dishes for each diner.
- Each diner can squeeze two lime quarters into their sauce dish and reload with more lime juice as necessary. Alternatively, some people (like my sister), like dipping their Vietnamese-Cajun seafood into mayonnaise.
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July 23, 2020 at 01:47AM
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Best Vietnamese-Cajun Shrimp Boil Recipe - How To Make Vietnamese-Cajun Shrimp Boil - Delish.com
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