Shrimps and Crabs in Cajun Butter Sauce

February 21, 2020

I rarely cook seafood. I can only eat them when someone else cooks it for me or when dining out. The reason is simple – I hate cleaning them and I dislike dealing with their shells. However, last month, I had one of the best seafood dishes. During the whole experience, my mind was wondering how they made the delicious Cajun sauce. And if you know me well, you know how much I love anything with Cajun seasoning. So here I am with Shrimps and Crabs in Cajun Butter Sauce.

Filipinos love boodle fight. If I am not mistaken, it is a way of eating a meal using our clean hands. The foods being served are placed on banana leaves (or long parchment paper) in a long table. Eaters sit (or stand) side by side as they enjoy their food. The foods in boodle fight are usually grilled, fried or anything that’s not too saucy. Of course, rice is present – ALWAYS. Fruits and other side dishes are also served.

Now, let’s talk about the Shrimps and Crabs in Cajun Butter Sauce… At first, I thought “OMG! How did they make this over the moon delicious seafood dish?” Then by the help of the internet fairy, I found out that the seafood used here are usually boiled and then coat them later on with the sauce of your choice. So yeah, seafood boil, it is the same.

For the sauce, garlic is sautéed in butter (LOTS of it) and I added the homemade Cajun seasoning. I also added hot sauce for the kick and sugar for the sweetness. Next thing is to mix the boiled shrimps, crabs and corn with the Cajun butter sauce.

I don’t usually say this but… “Oh my, this dish is out of this world delicious!” Well, at least for me. The shrimps, crabs and corn are cooked perfectly. The shrimps didn’t turn out rubbery so that’s a huge PLUS. The Cajun butter sauce came out amazing – perfect balance of sweet and spicy. And when mixed with rice – now, that’s heaven in my mouth.

I am so excited to bring this dish to Angie’s Fiesta Friday #316 because I am co-hosting! Yay!! I wish you would join us by clicking the FF #316 link.

I hope you can try the recipe and let me know. I’ve shared a video on my YouTube channel. Please don’t forget to like, share, and subscribe. See you there! 😉

If you love shrimps, I think you’d love these Firecracker Shrimps.

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Shrimps and Crabs in Cajun Butter Sauce

Boiled shrimps and crabs in Cajun butter sauce – sweet, spicy, delicious. Perfect with rice and truly heaven in your mouth.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 500 g medium / large shrimps washed (I usually remove the antennae & the legs)
  • 800 g crabs washed
  • 3 corn on the cob I cut mine each into three
  • 1 lemon halved or quartered
  • Rice to serve

For the Cajun butter sauce:

  • 1 cup (2 sticks) butter
  • 2 bulbs garlic chopped
  • 4-6 tbsp Cajun seasoning (I used homemade)
  • 3-5 tbsp white sugar
  • 2-4 tbsp hot sauce I used Louisiana style
  • Salt to taste

Instructions

  1. Fill a huge pot with water. Let it boil over high heat.

  2. Add crabs, corn and lemon. Boil for about 8 minutes. Drain and transfer to a plate. Cut the crabs into half so it would absorb the sauce. Set aside.

  3. Next, add the shrimps and cook for about 2 minutes or until it turns orange. Drain and transfer to a plate.

  4. In a skillet over medium heat, add butter and let it melt.

  5. Add garlic and cook until soft, making sure not to turn it into brown color.
  6. Turn the heat to low. Add Cajun seasoning, sugar, hot sauce and salt. Mix and do a taste test.
  7. Add the shrimps, crabs and corn to the skillet. Mix to coat evenly. You may need to do this in batches.
  8. Serve with white rice.
  9. This is best if consumed immediately, but can be kept in the fridge up to 3 days and reheat in a skillet over low heat. The shrimps, though, may turn rubbery.

Thanks a bunch for spending your precious time with me!

I am also sharing this at

What’s for Dinner? Sunday link up # 241 | #CookBlogShare 2020 week 8 | Full Plate Thursday,474 |

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