Vietnamese Cajun Shrimp Boil

Get your bibs ready for this deliciously addictive Vietnamese Cajun shrimp boil. This seafood boil features large, juicy shrimp, corn on the cob, baby potatoes, and smoked andouille sausage for a finger-licking-good experience.

Course Dinner, Lunch, Main Course

Cuisine American, Asian Fusion, Vietnamese

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

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 1179kcal

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

Dipping Sauce

1 serving muoi tieu chanh (Vietnamese lime dipping sauce)

Instructions

Make the broth. In a large stockpot, fill the pot halfway with about 1 gallon of water. Next, add the lemongrass, garlic heads, ginger, fish sauce, old bay, lemon, and salt. Cover and bring to a boil over high heat. Then reduce the heat to medium and simmer for 15 minutes.
Add the potatoes and corn. Next, add the baby potatoes and cook for 12-15 minutes or until just tender. Then, add the corn and cook for 2 minutes.
Add the shrimp and sausage. Lastly, add the shrimp and sausage. Cook for 1-2 minutes or until the shrimp turns pink. Then drain the broth and discard the lemongrass, lemons, ginger, and garlic. Set aside.
Make the Cajun sauce. In a large skillet over medium heat, melt the butter, then add the minced garlic and lemongrass. Sauté the garlic until it turns light brown and fragrant, about 1-2 minutes. Then add the Old Bay seasoning, paprika, cayenne pepper, black pepper, sugar, lemon juice, and Louisiana hot sauce. Stir until combined, about 1-2 minutes. Turn off the heat and set it aside.
Mix together. Toss the shrimp, sausage, potatoes, and corn with the Cajun sauce in the skillet, a large bowl, or a bag until evenly coated. Garnish with cilantro and serve with muoi tieu chanh (Vietnamese lime dipping sauce). Enjoy!

Notes

See the Expert Tips section for more guidance.

Nutrition