Description
Discover how to make a mouthwatering Cajun Seafood Boil Ramen Bowl, blending bold spices with fresh seafood for a unique fusion dish perfect for any occasion.
Ingredients
- 2 quarts water (1.9 liters)
- 2 tablespoon (30 ml) s Cajun seasoning (30 grams)
- 1 tablespoon (15 ml) Old Bay seasoning (15 grams)
- 1 pound (454 g) large shrimp, peeled and deveined (450 grams)
- 1 pound (454 g) mussels, cleaned (450 grams)
- 1/2 pound (227 g) crab legs (225 grams)
- 2 packs ramen noodles (approximately 6 ounce (170 g) s or 170 grams)
- 2 ears corn, cut into thirds
- 2 medium red potatoes, quartered
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 lemon, sliced
- 2 tablespoon (30 ml) s unsalted butter (28 grams)
- Salt to taste
- Black pepper to taste
- 2 green onions, chopped, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, bring 2 quarts of water to a boil.
- Add the Cajun seasoning, Old Bay seasoning, and a pinch of salt to the boiling water.
- Add the quartered red potatoes to the pot and cook for 10 minutes.
- Add the corn segments to the pot and cook for another 5 minutes.
- Stir in the chopped onion and minced garlic, cooking for 3 minutes.
- Add the crab legs and mussels to the pot, cooking for 5 minutes or until the mussels open.
- Add the large shrimp to the pot and cook for 3 minutes, or until they turn pink and opaque.
- Remove the seafood and vegetables from the pot using a slotted spoon and set aside.
- Add the ramen noodles to the boiling broth and cook according to package instructions, usually about 3 minutes.
- Drain the noodles and divide them into serving bowls.
- Add the butter to the pot and stir until melted, then squeeze the lemon slices into the broth.
- Season the broth with salt and black pepper to taste.
- Pour the seasoned broth over the noodles in each bowl.
- Arrange the cooked seafood, potatoes, and corn over the noodles.
- Garnish with chopped green onions and fresh parsley.
- Serve hot.
Notes
- Taste the broth after cooking the seafood and adjust salt as needed.
- Slice potatoes smaller to cook evenly with corn.
- Stir mussels midway; discard any that remain closed.
