March 14, 2019
Tip: We don't like to waste the Cajunga spice so we don't put a lot of it in the water. Instead, we soak the firm veggies in the Cajunga water overnight before the day of the boil. Then we sprinkle the Cajunga over the boil after it is drained and toss the ingredients so they are coated with the seasoning. This recipe feeds 4-6 people.
8 mini ears frozen corn (cobbettes)
12 small red potatoes (about 2-3 inches in diameter. Do not peel.)
2 medium onions, quartered
1 lemon, quartered
1 stalk celery, cut into 3" sticks
1 lb andouille sausage (or other Cajun style sausage)
2 lbs fresh shrimp
Crab legs (if desired)
Put 6 quarts water in a stock pot. Add 1/4 cup Cajunga seasoning to the water. Add potatoes. Heat water to a boil, then turn off heat. Add corn. Let soak overnight (in the fridge if you have room, but not required).
When you are ready the next day to prepare the boil, take the corn and potatoes out of the pot. Do not discard the water.
Add 2-4 more quarts of water to the pot. Heat the water to a rolling boil. Add the potatoes back in first. Let cook for about 5-6 minutes until a fork can penetrate the skin. Be careful not to overcook.
Add the corn, onions, lemon, and celery to the pot. Let cook an additional 6-8 minutes.
Add sausage. Let cook 2-3 minutes.
Add shrimp and/or crab. Cook until pink. Be careful not to overcook.
Turn off heat. Drain pot. Dump ingredients on large pan or newspaper. Sprinkle additional Cajunga on and toss the ingredients. Use the Cajunga lightly and keep it on the table for those who like it spicy! Enjoy your feast!
July 25, 2021