🛒 Ingredients
The Seafood & Boil Base
- 1 pound: Large head-on shrimp
- 1 pound: Tail-off shrimp (peeled and deveined)
- 1 pound: Whole baby potatoes (red or yellow)
- 4 large: Hard-boiled eggs, peeled
- 6 pieces: Mini corn cobettes (corn on the cob halves)
- ½ pound: Seasoned chicken wings (pre-cooked or baked, optional)
The Cajun Garlic Butter Sauce
- 2 sticks (1 cup): Unsalted butter
- 2 tbsp: Olive oil
- 6 cloves: Fresh garlic, finely minced
- 3 tbsp: Cajun seasoning blend
- 1 tbsp: Old Bay seasoning
- 1 tsp: Smoked paprika
- ½: Fresh lemon, juiced
🍳 Step-by-Step Instructions
- Boil the Potatoes and Corn: Bring a large pot of salted water to a rolling boil. Add the whole baby potatoes and cook for 12 to 15 minutes until they are fork-tender. Drop the mini corn cobettes into the same pot during the last 5 minutes of boiling. Drain the water and transfer the potatoes and corn into a deep baking pan or serving tray.
- Cook the Shrimp: Bring a separate pot of water to a gentle boil, adding a pinch of Cajun seasoning to the water. Drop in both the head-on and tail-off shrimp. Simmer for 3 to 4 minutes just until they turn pink and opaque. Drain immediately so they stay plump and juicy.
- Make the Cajun Butter Sauce: Melt the two sticks of butter with the olive oil in a large saucepan over medium-low heat. Stir in the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to let it burn. Whisk in the Cajun seasoning, Old Bay, smoked paprika, and fresh lemon juice until a dark, rich, uniform red sauce forms.
- Assemble the Dish: Add the boiled shrimp, peeled hard-boiled eggs, and pre-cooked chicken wings into the tray with the potatoes and corn.
- Sauce and Toss: Pour the warm garlic butter sauce evenly over all the ingredients. Use a large spoon or tongs to gently toss everything together until every piece is heavily coated in the spice mix. Serve immediately while steaming hot.