Vietnamese Cajun Style Seafood Boil
Did you know that outside of California, Texas has the largest population of Vietnamese living in the US? Houston was where Viet-Cajun cuisine originated, but my first time having it was actually during college in Los Angeles. This dish obviously has Southern roots, but there’s nothing more American than immigrants creating a fusion recipe inspired by ingredients from their homeland. It was the perfect Fourth of July feast 🤩🇺🇸🎇
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (5-6 Servings)
3 LBS. ASSORTED SEAFOOD OF CHOICE (I USED CLAMS, SHRIMP AND CRAB)
2 ANDOUILLE SAUSAGE LINKS, SLICED
5 LBS. ASSORTED BABY POTATOES
3 EARS CORN, CUT IN THIRDS
1 LARGE ONION, PEELED AND QUARTERED
1 (52 OZ.) ORANGE JUICE
4 CANS (48 OZ.) OF LIGHT BEER
3 JARS + EXTRA (6 OZ.) OLD BAY SEASONING (I USED HOT)
2 STALKS LEMONGRASS, CUT IN THIRDS AND BRUISED
1/3 CUP FISH SAUCE
—BUTTER SAUCE
1 CUP BUTTER
2 HEADS OF GARLIC, PEELED AND MINCED
—DIPPING SAUCE
LIME
SALT
PEPPER
Instructions
If you didn’t purchase your seafood cleaned and cut as needed, prepare accordingly.
In a large pot, add orange juice, beer, potatoes, onion, 3 jars of Old Bay, fish sauce and lemongrass. Bring to a boil and cook for 15 minutes on medium.
While waiting, cook butter and garlic in a small pan until garlic has softened. Set aside.
Add sausage and corn and bring to a boil and cook in medium for another 5 minutes.
To the large pot, add seafood and bring to a boil and cook on medium for another 5 minutes.
Reserve 1/2 cup of the stalk and drain the remaining from the pot. Remove lemongrass and add the seafood, sausage and corn to a large plastic bag. Mix the 1/2 cup of stalk with the butter sauce and pour it over. Shake well to coat. Sprinkle additional Old Bay Seasoning before serving with dipping sauce on the side.