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Viet-Cajun Seafood Boil

with Lemongrass BBQ Sauce β†’

This dish is the perfect reflection of third-culture food

By

Hanna Seabright, @hanseabright

30 min
serves 4-6

Equipment

  • stock pot
  • pan
  • mixing bowl
  • serving platter
  • serving platter/sheet tray

Ingredients

Lemongrass BBQ Sauce

Lemongrass BBQ Sauce

$13

  • 2 Omsom Lemongrass BBQ Sauce
  • 1 Ib. shrimp, ideally shell on, with head and tail
  • 1 Ib. clams, scrubbed and cleaned
  • 2 crab legs, pre-cooked
  • 1 smoked sausage, cut into 2’’ pieces on the diagonal
  • 4 cups water
  • 3 ears of corn, halved
  • 1 Ib. baby red potatoes, halved
  • 1 lemon, quartered
  • 1/2 cup cilantro sprigs, picked
  • 3 tbsp. Cajun seasoning 
  • 3 tbsp. Old Bay seasoning
  • 1 stick unsalted butter

Serve with:

Best served with beer and a bib! Can use plastic gloves for eating.

Instructions

Prep your broth! 

  1. Combine water, 1 packet of Omsom sauce, and Cajun + Old Bay seasoning in a stock pot. Bring to a boil for a few minutes, then reduce to a simmer.

Prep your dipping sauce!

  1. Melt butter in saucepan over medium heat, then add remaining packet of Omsom sauce. Over heat, stir until combined for ~1 minute to activate flavors. Turn off heat and squeeze one lemon quarter into sauce and combine. Set aside for later!

Let’s get cooking! 

  1. Add potatoes to broth at a mild simmer. Cook for ~5 minutes. Add sausage and cook for another 5 minutes. Finally, bring broth to a ripping boil, then add clams, shrimp, crab legs, and corn. Cover and cook for ~4 min until shrimp is pink and clams have opened. 
  2. Strain ingredients and put into a mixing bowl. Toss with approximately half of the Omsom butter sauce, reserving the rest for dipping. Serve on a platter and garnish with cilantro and lemon wedges. Enjoy!
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