Louisns Style Seafood Oven "Boil"

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Ingredients
Serves 4 - 6

Protein
1 lb frozen crab legs, thawed
1 lb frozen cooked jumbo shrimp, thawed
1 lb andouille sausage, cut into diagonal slices 

Veggies
1.5 lb small red or golden potatoes
12 frozen mini corn on the cob pieces, cut into halves 
1 small onion, cut into chunks 

Seasoning for Tossing
1/3 cup light olive oil (amount?)
1 tablespoon Cajun Seasoning

Butter Sauce
1 lb butter, melted
4 cloves garlic, minced
3 tablespoons lemon juice (from 1 lemon) (amount?)
1/2 teaspoon Worcestershire sauce (amount?)
1 tablespoon Cajun Seasoning (amount?)

Garnish
1 - 2 lemons cut into wedges
3 tablespoons fresh parsley, chopped

Directions

1. Prepare the Ingredients

  • Caramelize the Sausage. Heat a skillet over medium-high heat. Sear the andouille sausage slices on both sides until caramelized (2-3 minutes per side). Set aside.
  • Cut the Corn. If using frozen mini corn, allow it to thaw slightly for easier cutting. Use a sturdy chef’s knife to carefully cut the corn into halves. If pre-cut corn is available, use that instead for convenience.

2. Par-Cook the Potatoes and Corn

  • Bring a large pot of water salted with 3 tablespoons of Kosher to a boil.
  • Add the potatoes and cook for 5-7 minutes, or until fork-tender.
  • Add the frozen corn during the last 5 minutes of cooking.
  • Drain and set aside.

3. Preheat the Oven

  • Preheat your oven to 400°F.
  • Have ready an enameled cast iron braiser, or large baking dish, or line a large roasting pan, or two baking sheets with heavy-duty aluminum foil for easy cleanup.

4. Prepare the Butter Sauce

  • In a medium saucepan, melt the butter over low heat.
  • Stir in the minced garlic, lemon juice, Worcestershire sauce, and 1 tablespoon Cajun seasoning.
  • Remove from heat and set aside.

5. Toss Ingredients with Seasoning

  • In a large mixing bowl, combine the olive oil and Cajun seasoning.
  • Toss the potatoes, corn, onion chunks, caramelized sausage and onions in the seasoned oil.
  • Arrange the tossed mixture evenly in the prepared baking dish or roasting pan.
  • In the now empty bowl, toss the shrimp with any remaining oil and seasoning from the vegetables. If needed, add a bit more Cajun seasoning. Set aside.

6. Bake in Stages

  1. Vegetables and Sausage: Bake the potatoes, corn, onion, and sausage for 15 minutes at 400°F.
  2. Add Seafood: Remove the dish from the oven, add the shrimp and crab legs, and pour any remaining tossing seasoning over the top. Cover tightly with foil and bake for another 5 minutes, or until the seafood is heated through.

7. Garnish and Serve

  • Once baked, garnish with chopped parsley and lemon wedges.
  • Serve directly from the baking dish or transfer to a serving platter.
  • Warm the remaining butter sauce, divide it into individual ramekins for dipping, and serve alongside the dish.

Notes

Prepare in Advance: 
Par-cook potatoes and corn earlier in the day and refrigerate. You can also caramelize the onions, sear the sausage in advance, and refrigerate.

Layer the Tasks: While the vegetables bake, prepare and toss the shrimp to reduce idle time.

The light olive oil and Cajun seasoning tossing step ensures all ingredients are evenly coated, enhancing their flavor while preventing dryness during baking.






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