Vietnamese Cajun Shrimp Boil

Someone grabbing vietnamnese cajun shrimp from a tray of cajun seafood boil.

Vietnamese Cajun Shrimp Boil

Clear your table and get your bibs out for this deliciously addicting Vietnamese cajun shrimp boil. This cajun shrimp boil is made with a large juicy shrimp, corn, baby potatoes, and smoked sausages for a finger-licking-good experience.

Course Lunch & Dinner Recipes, Main Course

Cuisine Asian Fusion, Vietnamese

Keyword cajun seafood boil recipe, cajun shrimp boil, cajun shrimp recipe, Vietnamese cajun, Vietnamese cajun seafood boil, Vietnamese cajun shrimp boil

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 2368kcal

Author Megan

Equipment

Ingredients

Broth

3 stalks lemongrass sliced into 4 inch pieces and pounded
2 heads garlic halved horizontally
3 inch (50 g) piece of ginger peeled and sliced into thick cut pieces
¼ cup fish sauce
¼ cup Old Bay seasoning
1 lemon halved
⅓ cup salt
1 gallon water

Shrimp and Vegetables

2 lbs shrimp cleaned with skin on
4 andouille sausages sliced into 1-2 inch pieces
4 ears of corn halved
1 ½ lbs baby red potatoes

Cajun Sauce

¼ cup Old Bay seasoning
2 tablespoon paprika
1 tablespoon cayenne pepper
2 ½ tablespoon granulated sugar
½ teaspoon pepper
1 cup unsalted butter 2 sticks
½ cup garlic minced (about 2 heads)
2 tablespoon lemongrass finely minced
2 tablespoon Louisiana hot sauce
3 tablespoon lemon juice

Dipping Sauce

¼ cup lime juice
½ teaspoon salt
½ teaspoon black pepper

Instructions

Make the broth. In a large stockpot, fill the pot halfway with about 1 gallon of water. Make sure that the water only fills about 1/2 of the pot, so it doesn’t overfill when you add the remaining ingredients. Next, add the pounded lemongrass, sliced garlic heads, sliced ginger, fish sauce, old bay, lemon, and salt to the water. Cover and bring to a boil over high heat. Then reduce the heat to medium-low and simmer for 15 minutes.
Add the vegetables. Next, add the baby potatoes and increase the heat to medium for 12-15 minutes or until just tender. Then, add the corn and cook for an additional 2 minutes.
Add the shrimp and sausage. Lastly, add the shrimp and sausage. Cook for 1-2 minutes or until the shrimp turns pink. Using a colander, drain the broth and discard the lemongrass, lemons, ginger, and garlic. Set aside.
Make the cajun sauce. In a small mixing bowl, mix together the old bay seasoning, paprika, cayenne pepper, black pepper, and sugar until combined. Next in a large skillet over medium heat, add the butter, minced garlic, and lemon grass. Saute the garlic until it turns light brown and fragrant, about 2 minutes. Then add the mixed seasonings, lemon juice, and Louisiana hot sauce. Stir until combined. Turn off the heat and set it aside.
Mix together. Transfer the shrimp and vegetables to a large mixing bowl and toss with the cajun sauce until evenly coated. Garnish with cilantro and serve a lime, salt, and pepper dipping sauce.

Notes

Cook the shrimp last! You will want to stagger the cooking time for the individual ingredients because each item takes different amounts of time to cook. You do not want to add the shrimp right when you add the potatoes because it will overcook and turn rubbery.
You can adjust the spiciness by adding more or less of the cayenne and Louisiana hot sauce. I am generally a spice wimp and err on the less spicy side of things.
Dip the shrimp in the cajun sauce before the lime sauce. For the ultimate flavor experience, after you peel the shrimp dip it back in the excess cajun sauce before dipping it in the lime sauce. It’s so good.

Nutrition