cajun boil nouvelle-orléans
1 hour 10 minutes • 3-4 servings


A New Orleans classic made with jumbo crawfish or shrimp, jumbo Oktoberfest-style sausage, baby potatoes and corn all cooked in a flavorful broth spiced with our Cajun Mardi Gras spices and hot sauce Cayenne. A trip to Louisiana guaranteed in every bite!


  • 10 cups of water
  • 900 g chicken broth
  • 110 g Cajun Mardi Gras spices
  • 75 to 100 ml Cayenne hot sauce
  • 2 onions, roughly chopped
  • Juice of 2 fresh lemons
  • 2 cloves of garlic, finely chopped
  • 1 lbs whole jumbo shrimp or crawfish
  • 7-8 large jumbo Oktoberfest style sausages cut into pieces
  • 1 lbs small baby potatoes
  • 6 ears of corn cut into 3 lengthwise
  • 2 tbsp. tablespoon of butter
  • Parsley for serving
  • Salt and pepper to taste


  1. In a large saucepan, brown the onions, garlic and sausages with a little butter.
  2. When the sausages are nicely browned on each side, remove from the pan and set aside.
  3. Add the chicken broth and continue cooking for a few minutes to release the cooking fat from the bottom of the pan.
  4. Then add the water, Cajun Mardi Gras spices, Cayenne hot sauce, lemon juice and bring to a boil.
  5. Add the potatoes and corn, cover and continue cooking over medium heat for about 45 minutes.
  6. Add jumbo shrimp and sausage until shrimp are cooked through.
  7. Drain and serve on a platter with lemon wedges and sprinkle with parsley.

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