Cajun Shrimp Boil Bins

Ingredients for the Cajun butter sauce:

1-2 cups seafood stock (make your own)
3 sticks and of butter
1/2 minced onion
6-8 cloves of garlic, minced
1 TBSP Hot smoked paprika
1 TBSP Sweet paprika
1 TBSP Creole seasoning
1 tsp red pepper flakes
1 tsp Mustard powder
1 tsp Oregano
1 tsp Cayenne
1 TBSP Worcestershire 
1/2 cup Valentina hot sauce
1/2 lemon
1/4 tsp pepper
1/4 tsp salt
1/4 tsp Old Bay

Directions for sauce: 

1. Start by adding 1 stick of butter to a large sauce pot. Add onion and then a little salt, pepper, and Old Bay. Cook your onions for at least 5-7 minutes or until soft and translucent. 

2. Add your garlic to the pot and stir. Add all of your spices and toast them for a minute. 

3. Add Worcestershire, lemon juice, and hot sauce and stir. 

4. Add 2 more sticks of butter and stir to melt. 

5. Whisk in 1-2 cups of seafood stock. Bring to a low simmer and let cook for 10 minutes. Taste for seasoning. Reserve.

Ingredients for the boil bins: 

1/2 lemon
minced parsley
1 package of Andouille Sausage, sliced into about 20 pieces
2.5lbs of Jumbo easy peel shrimp, shell on (about 13-15 per pound)
2 lb bag of Baby red potatoes - par-boiled 
3 ears of corn
~1 tsp Old Bay
~1 tsp Creole seasoning
~1 tsp pepper

2 (9x13) foil bins

Directions to assemble the boil bins: 

1. Preheat your oven to 400 degrees. 

2. Toss your sausage, shrimp, corn and potatoes in a large bowl with pepper, creole seasoning, and Old Bay. 

3. Divide the ingredients into two foil trays. 

4. To each bin, add 3-4 ladles of cajun butter sauce and toss 

5. Cover with foil and cook at 400 for 35 min. Depending on the size of your shrimp, it may take a little longer or little less time.  I always peek for pink shrimp around 20-25 minutes. 

6. When ready to serve, spritz with lemon juice and sprinkle with parsley.

You can add other types of seafood to this boil as well. Try lobster tail, crab legs, or even mussels!  And don't throw away the extra sauce at the bottom of the bins - you can use it for another recipe or make this again soon. Store in the fridge for up to 2 weeks and reheat. 

Wine Pairing:

Wolffer Estate
Summer In a Bottle
Long Island Rose
Long Island, New York