Sam Evans and Shauna Guinn served up tasty Cajun seafood boil broth on Saturday Kitchen.<\/p>\n
The ingredients for the seasoning mix are: \u00be 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, \u00bd tsp freshly ground black pepper, 1 tsp crushed red pepper flakes, \u00bd tsp ground nutmeg, \u00bd tsp ground mace, \u00bd tsp ground cardamom, \u00bd tsp ground allspice and \u00bd tsp ground cinnamon.<\/p>\n
For the Cajun seafood boil: 1 tbsp vegetable oil, 320g cooked smoked sausage, cut into 2cm slices, 4 garlic cloves, minced, 100g seasoning mix (above), 1.5 litres low-sodium chicken stock, 250ml lager (nothing too hoppy), 2 fresh bay leaves, 2 corncobs, cut into 5cm rings, 400g red potatoes, halved, 360g cooked snow crab legs, 1kg raw jumbo prawns, peeled, 3 tbsp melted butter, sea salt flakes and cracked black pepper and handful chopped fresh parsley, to garnish.<\/p>\n
To serve: lemon wedges and hot sauce.<\/p>\n