Viet-Cajun Seafood Boil with Lemongrass Garlic Butter (Print Version)

A bold seafood boil with shrimp, crab, clams, corn, potatoes, and a buttery lemongrass garlic sauce.

# Ingredients:

For the boil

01 - 1 tablespoon neutral oil
02 - 3 lemongrass stalks, bruised and cut into 4-inch pieces
03 - 1 large yellow onion, halved
04 - 1 head garlic, halved crosswise
05 - 2 thumbs fresh ginger, sliced
06 - 16 cups (3.8 L) water
07 - 1 large orange, juiced, halves reserved
08 - 1/3 cup gluten-free Cajun seafood seasoning
09 - 3 tablespoons fish sauce
10 - 1 1/2 lb (680 g) baby potatoes
11 - 12 oz (340 g) gluten-free andouille sausage, cut into 2-inch pieces
12 - 4 ears corn, cut into thirds
13 - 1 lb (450 g) snow crab legs
14 - 1 lb (450 g) littleneck clams, scrubbed
15 - 8 oz (225 g) cremini mushrooms
16 - 2 lb (900 g) shell-on jumbo shrimp
17 - 12 peeled hard-boiled quail eggs, optional
18 - 2 limes, cut into wedges
19 - 1/4 cup chopped cilantro

For the lemongrass garlic butter

20 - 1 cup (225 g) unsalted butter
21 - 1/4 cup finely minced tender lemongrass
22 - 8 garlic cloves, minced
23 - 1 tablespoon gluten-free Cajun seafood seasoning
24 - 1 teaspoon brown sugar
25 - 1 tablespoon fish sauce
26 - 1 tablespoon fresh lime juice
27 - 1/4 teaspoon cayenne pepper, optional

# Instructions:

01 - Heat the oil in a 10-quart stockpot over medium-high heat. Add lemongrass, onion, garlic, and ginger cut-side down where possible, and cook for about 5 minutes until fragrant and lightly golden.
02 - Add water, orange juice, the squeezed orange halves, Cajun seasoning, fish sauce, potatoes, and sausage. Bring to a boil, then simmer uncovered for 15 minutes, until the potatoes are nearly tender.
03 - Add the corn and snow crab legs. Simmer for 5 minutes so the corn sweetens and the crab heats through.
04 - Add the clams and mushrooms, cover, and cook for 4-6 minutes, until the clams open. Discard any clams that stay closed.
05 - Turn off the heat. Add the shrimp, press them under the hot broth, cover, and let stand for 3-4 minutes until pink and opaque.
06 - While the seafood cooks, melt the butter in a saucepan over medium-low heat. Add minced lemongrass and cook for 3 minutes, then add garlic, Cajun seasoning, brown sugar, and cayenne if using. Cook for 1-2 minutes, just until the garlic smells sweet.
07 - Remove the butter from the heat. Stir in fish sauce and lime juice. Whisk well until glossy and evenly seasoned.
08 - Lift the seafood, sausage, corn, potatoes, and mushrooms onto a large platter. Add quail eggs if using. Spoon over some lemongrass garlic butter, scatter with cilantro, and serve with lime wedges and the remaining butter for dipping.

# Notes:

01 - Best served immediately while the seafood is hot and the butter is glossy.
02 - Use a 10-quart or larger pot so the seafood cooks evenly.
03 - Nutrition is an estimate per serving, including some but not all dipping butter.

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