- Cajun seasoning mix, divided (see ingredients below)
- 3 lb. Potato Inspirations® potatoes
- 1 head garlic, cloves separated and peeled
- 1 large onion, quartered
- 3 lemons, halved
- 1 lemon, quartered (for serving)
- ¼ c. salt
- 8 small sweet red peppers
- 3 jalapeño peppers
- 1 package (14 oz.) smoked sausage, cut into 3" pieces
- 3-4 cobs sweet corn, cleaned
- 4-5 lbs. live crawfish, rinsed thoroughly
- 2 lbs. shrimp
- 2 lbs. mussels
- 1 stick unsalted butter
Cajun Seasoning Mix- 2 tbsp. smoked paprika
- 2 tbsp. cayenne pepper
- 1 tbsp. celery salt
- 2 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. black pepper
- 1½ tbsp. salt
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Fill a four gallon stockpot ⅔ full with water and bring to a boil over high heat. In a small bowl, combine all of the Cajun seasoning ingredients and set aside. To the stockpot, add potatoes, garlic, onion, 6 lemon halves, salt and half of the seasoning mix. Cover and bring to a boil. Reduce heat to medium-low and cook for 10 minutes. Add peppers, sausage and corn and bring to a boil; cook for an additional 5 minutes. Add crawfish and return to a boil. Add shrimp and mussels and cook for 5-8 minutes more, or until mussels open and shrimp turn color. Remove from heat and drain. Add the other half of seasoning mix and butter and toss together. Cover the stockpot and let it steam for a few minutes. Serve with fresh lemon wedges. -
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