Okay, so I found myself deep on Seafood Boil Tok & I HAD to try it for myself. To be honest, I wasn't sure what to expect & if I would even like it. But WOW WOW WOW - it was amazing & I think the best thing I've ever cooked. I even used frozen corn & seafood to make it budget friendly & it still turned out AMAZING.
Ingredients:
- Small red potatoes (I did about 20 because they were tiny. You want them to be small)
- 1 brown onion diced (I also used half a red onion I had in the fridge)
- 5 garlic cloves diced (I had to leave this out as my Dad was here for dinner & he can't have too much garlic)
- 4 corn cobs cut into smaller pieces
- 2 sticks of chorizo
- 1-2 packets of 500g frozen raw prawn cutlets (I used one bag, but there was easily enough sauce to do 2 bags)
- 1 packet of frozen marinara mix (I only used the calamari & muscles from the mix, but you could definitely use the fish pieces & extra prawns)
Please note - you can use whatever fresh/frozen seafood you want! I just opted for a budget friendly version for our first time.
- Lemons & fresh parsley for garnishing
- 480g butter (I used salted but you could use either)
- 3 cups chicken broth (I use nutri organics chicken broth concentrate, it's the best)
Spice mix:
- 2 tablespoons of garlic powder, onion powder, smoked paprika, lemon pepper seasoning, cajun seasoning & brown sugar. I also added half a tablespoon of cayenne pepper for extra spice.
Method:
- Boil potatoes in a pot of water with 1 tablespoon cajun seasoning, remove once you can pierce with a fork & set aside
- Boil corn on the cob, set aside (keep the water to use later)
- In a large pan, cook the onion, garlic & chorizo, once cooked, set aside
- Add butter & spice mix to the same pan, once combined, slowly add chicken stock (I use the seasoned vege water from earlier to make my chicken stock)
- Cook until the sauce starts to reduce, then add your seafood
- Once seafood has cooked, add your potato, corn, chorizo, onion & garlic
- Mix well, garnish with parsley & fresh lemon
- Serve with rice & enjoy! (I also use the seasoned vege water to make my rice too!)
Recipe inspired by Esther Lee on Tik Tok!