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Viet Cajun Boil

This Viet-Cajun shrimp boil combines classic Cajun spices with Vietnamese-inspired flavors like fish sauce and lemongrass for a bold, aromatic seafood feast. Shrimp, corn, potatoes, and sausage are simmered in a seasoned boil, then tossed in a rich garlic butter sauce infused with garlic, lemongrass, and spices.
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Ingredients

  • 1 boil bag seafood boil seasoning bag or spice sachet
  • 2 –3 lbs shrimp peeled or shell-on
  • 2 –3 ears sweet corn cut into halves or thirds
  • Potatoes halved (as much as you like)
  • 1 onion quartered
  • 1 –2 oranges halved
  • 1 –2 lemons halved
  • Old Bay seasoning
  • Garlic Sauce:
  • 1 –2 sticks butter
  • 6 –7 garlic cloves minced
  • 1 stalk lemongrass finely minced
  • 1 tbsp Fish sauce to taste
  • 1 tbsp Cajun seasoning to taste
  • 1/2 tbsp Old Bay seasoning to taste
  • Chili flakes to taste

Instructions

  • In a large pot, add water along with the boil bag, oranges, lemons, onion, and a generous sprinkle of Old Bay seasoning.
  • Bring the pot to a boil, then add the potatoes first and cook for 5–7 minutes, until they just start to soften. Next, add the corn and continue cooking for about 5 minutes. Add the sausage and let it heat through. Finally, add the shrimp and cook just until they turn pink and opaque.
  • Remove everything from the pot and set it aside. Reserve about ¼ cup of the broth for the sauce.
  • In a pan, melt butter over medium heat.
  • Add garlic and lemongrass and sauté until fragrant.
  • Stir in fish sauce, Cajun seasoning, Old Bay seasoning, and chili flakes.
  • Pour in the reserved broth and mix until the sauce is rich and slightly emulsified.
  • Pour the garlic butter sauce over the shrimp boil and toss everything until fully coated and glossy.
  • Serve hot, family-style, and enjoy immediately.