Sam Evans and Shauna Guinn served up tasty Cajun seafood boil broth on Saturday Kitchen.

The ingredients for the seasoning mix are: 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 and ½ tsp ground cinnamon.

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.

To serve: lemon wedges and hot sauce.

See recipes by Sam and Shauna in their book titled: Hang Fire Cookbook: Recipes and Adventures in American BBQ available from Amazon now.