Louisiana Cajun Seafood Boil
The taste of the southern part of the U.S! It's New Orleans' "K.J. Seafood Steamed."
4 serving
Within 60 minutes
달콤스윗맘
Ingredients
  • Mussels
  • Shrimp.
  • lobster
  • Corn
  • Potato
  • K-Jun Seasoning
    2TS
  • Butter
    2
  • crushed garlic
    6TS
  • Sugar
    1TS
Cooking Steps
STEP 1/22
Crowfish
Mussels
Shrimp.
a lobster tail of a lobster
My favorite seafood, sausage, beef, etc
Please put in the ingredients you want.
STEP 2/22
Corn
Potato
STEP 3/22
In water with onions and lemon
Boil the ingredients one by one.
(Because the cooking time of the ingredients is different)
Boil the corn and potatoes
STEP 4/22
blanch the mussels
STEP 5/22
Boil the shrimp
STEP 6/22
Boiled lobster tails
STEP 7/22
The marinated crofish
I boiled it at the end.
Ingredients. The broth that's boiled is
Sift it out and get the clear broth
Keep it in the refrigerator or freezer
Use it for cooking.
STEP 8/22
The ingredients that you boiled
STEP 9/22
2 sticks of butter
STEP 10/22
6 tablespoons of ground garlic
STEP 11/22
The secret recipe of a chef's friend's husband
K.J. Seasoning
(KJUN's seasoning is also available at the market)
You can buy it.)
STEP 12/22
2 tablespoons of K-Jun seasoning
a tablespoon of sugar
STEP 13/22
Stir it well.
STEP 14/22
First
Add corn and potatoes
Mix it well with the sauce
Take it out
STEP 15/22
I'll add seafood
Mix them evenly in the sauce.
STEP 16/22
If you put it in a bowl
Taste of the Southern United States
Louisiana Cajun Steamed Seafood
It's done!
STEP 17/22
Louisiana Cajun Steamed Seafood
Salad with Ranch Dressing
Fruits (apples, grapes, blueberries)
And
You can't miss seafood
white wine
STEP 18/22
Steamed seafood with white wine
STEP 19/22
Cajun's sauce is
(Singing "Bae-in")
The taste of potatoes and corn is
Just kill me
STEP 20/22
It's a refreshing salad
Savory ranch dressing
STEP 21/22
The savory lobster tail is spicy. It goes really well with K-Jun sauce!
STEP 22/22
Seafood
Corn and potatoes
If you eat it together
The combination of the flavors
Come to Cham Joohwa.
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