The BEST Vietnamese Cajun Seafood Boil Cor - Seafood Portal

Ingredients

• 2 tablespoons vegetable oil (30 ml)
• 1 medium yellow onion, chopped (approx. 1 cup) (150g)
• 4 cloves garlic, minced (approx. 2 tablespoons) (12g)
• 2 inches ginger, peeled and thinly sliced (5 cm) (20g)
• 2 stalks lemongrass, bruised (use the white and light green parts)
• 2 tablespoons Cajun seasoning (Good quality store-bought blend or homemade) (30 ml/30g)
• 1 teaspoon red pepper flakes (optional, for extra heat) (5ml/2g)
• 1 tablespoon fish sauce (15 ml)
• 1 tablespoon tomato paste (15ml/15g)
• 4 cups chicken broth (or seafood stock for extra flavour) (950 ml)
• 1 cup water (240ml)
• 1 can (14.5 oz) diced tomatoes, undrained (410g)
• 2 tablespoons paprika (30 ml/15g)
• 1 tablespoon garlic powder (15 ml/7g)
• 1 tablespoon onion powder (15 ml/7g)
• 1 tablespoon dried oregano (15 ml/3g)
• 1 tablespoon dried thyme (15 ml/3g)
• 1 teaspoon cayenne pepper (optional, for extra heat) (5 ml/2g)
• 1 teaspoon black pepper (5 ml/2g)
• 1/2 teaspoon white pepper (optional) (2.5 ml/1g)
• 1 lb shrimp, peeled and deveined (450g)
• 1 lb crawfish (if available, otherwise more shrimp or other shellfish) (450g)
• 1/2 lb Andouille sausage, sliced (225g)
• 2 corn on the cob, cut into 2-inch pieces (5 cm)
• 1 lb small red potatoes, halved (450g)
• Fresh cilantro, chopped
• Lime wedges