Cajun Seafood Marinade

CAJUN SEAFOOD BOIL

Steps:

• In a large stockpot, warm the butter over medium heat until melted. Add chopped onion and saute for 2-3 minutes, or until just beginning to turn translucent.
• Add in the garlic, old bay seasoning, Cajun seasoning, bay leaves, lemon juice, salt and pepper, and water. Stir to mix and bring to boil over medium-high heat.
• Once your water is boiling, add the potatoes (leave whole if small, halve or quarter to have evenly sized potatoes) and cook covered for about 10 minutes or until starting to get tender. *Reduce heat if necessary to prevent boiling over.
• Add the corn and smoked sausage, cover, and cook for an additional 5 minutes. Then add the crawfish and shrimp, return the cover and turn off the heat. Let the pot sit undisturbed for 5 minutes while you make the garlic butter sauce.
• Bring a skillet to medium heat, add the butter and melt. Add diced onion and saute for 2-3 minutes, then add the garlic and continue sauteing for an additional minute.
• Add the Cajun seasoning along with lemon juice and zest, then stir to incorporate. Serve on the side, or toss the drained seafood boil in the lemony garlic butter sauce.

CAJUN GRILLED SHRIMP

Steps:

• In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.

SPICY CAJUN MARINADE & BASTE

Steps:

• Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
• Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
• Turn bag several times while marinating.
• Marinating Times:.
• 2-4 hours Beef.
• 1-2 hours Chicken or Pork.
• ½ hour Shrimp.
• As a basting sauce, mop onto meat or kabobs during grilling or roasting.
• Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.