Cajun seafood boil recipe
 This seafood and vegetable dish is cooked in a Cajun-style broth for a spicy, satisfying dinner that is perfect comfort food. ¾ tbsp salt1 tbsp celery seeds2 tbsp sweet smoked paprika1 tsp mustard powder1 tsp ground ginger5 bay leaves, crushed to a powder½ tsp freshly ground black pepper1 tsp crushed red pepper flakes½ tsp ground nutmeg½ tsp ground mace½ tsp ground cardamom½ tsp ground allspice½ tsp ground cinnamon ¾ tbsp salt 1 tbsp celery seeds 2 tbsp sweet smoked paprika 1 tsp mustard powder 1 tsp ground ginger 5 bay leaves, crushed to a powder ½ tsp freshly ground black pepper 1 tsp crushed red pepper flakes ½ tsp ground nutmeg ½ tsp ground mace ½ tsp ground cardamom ½ tsp ground allspice ½ tsp ground cinnamon 1 tbsp vegetable oil320g/10½oz cooked smoked sausage, cut into 2cm/1in slices4 garlic cloves, minced100g/3½oz seasoning mix (above)1.5 litres/2¾ pt low-sodium chicken stock250ml/9fl oz lager (nothing too hoppy)2 fresh bay leaves2 corncobs, cut into 5cm/2in rings400g/14oz red potatoes, halved 360g/12oz cooked snow crab legs1kg/2lb 4oz raw jumbo prawns, peeled3 tbsp melted buttersea salt flakes and cracked black pepperhandful chopped fresh parsley, to garnishlemon wedges, to servehot sauce, to serve 1 tbsp vegetable oil 320g/10½oz cooked smoked sausage, cut into 2cm/1in slices 4 garlic cloves, minced 100g/3½oz seasoning mix (above) 1.5 litres/2¾ pt low-sodium chicken stock 250ml/9fl oz lager (nothing too hoppy) 2 fresh bay leaves 2 corncobs, cut into 5cm/2in rings 400g/14oz red potatoes, halved 360g/12oz cooked snow crab legs 1kg/2lb 4oz raw jumbo prawns, peeled 3 tbsp melted butter sea salt flakes and cracked black pepper handful chopped fresh parsley, to garnish lemon wedges, to serve hot sauce, to serve Method To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side. To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side.