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viet cajun boil

Viet-Cajun Boil

Fusing Vietnamese flavors with the art of the Cajun crawfish boil, Vietnamese-Cajun is perhaps one of the greatest new American cuisines of the 21st century. Like its Cajun inspiration, the Southeast Asian rendition of a boil starts simply with a Cajun spice blend. But once the seafood is boiled and left to cool, Vietnamese cooks will toss it in a plethora of sauces, spices, and fresh ingredients, creating intense spice and flavor. With plenty of garlic, fragrant lemongrass, and a hint of cayenne pepper, this sauce is an irresistibly perfect balance of sweet, salty, and slightly spicy.


- 1 pound shrimp, peeled and deveined

- 1 pound baby potatoes

- 1 pound corn on the cob, cut into 2-inch pieces

- 1 pound smoked sausage, cut into 1-inch slices

- 1/4 cup olive oil

- 2 tablespoons Cajun seasoning

- 1 tablespoon dried oregano

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1 tablespoon paprika

- Salt and pepper, to taste


1. Fill a large pot with water and bring it to a boil. Add the baby potatoes and cook for 8 minutes.

2. Add the corn on the cob and smoked sausage to the pot and continue to boil for an additional 5 minutes.

3. While the potatoes, corn, and sausage are cooking, prepare the shrimp by tossing them in a bowl with olive oil, Cajun seasoning, dried oregano, garlic powder, onion powder, paprika, salt, and pepper. Make sure the shrimp are evenly coated with the seasoning.

4. After 5 minutes, add the seasoned shrimp to the pot and cook for an additional 3-4 minutes until the shrimp are pink and cooked through.

5. Remove all the ingredients from the pot and drain the water.

6. Serve the Viet-Cajun boil in a large bowl, with the shrimp, potatoes, corn, and sausage all mixed together.

7. Optional: drizzle some extra olive oil on top for added flavor.

8. Enjoy your delicious and flavorful Viet-Cajun boil with family and friends!

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