Cajun Seafood with Corn, Potatoes, and Butter

Ingredients

• 1 cup Unsalted butter (cut into cubes for quick melting)
• 1 head Garlic (peeled and minced)
• 1 medium White onion (diced)
• 4 tablespoons Cajun spice blend (store‑bought or homemade (paprika, cayenne, oregano, garlic powder, onion powder, black pepper))
• 1 pound Shrimp, peeled and deveined (large or medium, thawed if frozen)
• 1 pound Mussels (tahong) (scrubbed and debearded)
• 1 cup Sweet corn kernels (from boiled yellow corn, drained)
• 2 medium Potatoes (marbled or Yukon Gold) (boiled, peeled, cut into bite‑size cubes)
• 1/2 cup Leek (optional) (sliced thinly)
• 2 tablespoons Soy sauce (adds color and umami)
• 1 teaspoon Sugar (balances acidity)
• 2 tablespoons Lemon juice (freshly squeezed)
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 1 teaspoon Black pepper (freshly ground)
• to taste Salt (use sparingly because soy sauce is salty)

Instructions

1. Boil corn and potatoes

   Place the peeled potatoes and corn kernels in a medium saucepan, cover with water, add a pinch of salt, and bring to a boil. Cook until potatoes are fork‑tender (about 12‑15 minutes) and corn is heated through. Drain and set aside.

   Time: PT15M

   Temperature: medium-high

2. Prep aromatics

   While the potatoes and corn are boiling, mince the garlic, dice the white onion, and slice the leek (if using).

   Time: PT5M

3. Sauté butter, garlic, and onion

   Heat the large skillet over medium heat. Add the 1 cup of butter; once melted and foaming, add the minced garlic and diced onion. Sauté for 3‑4 minutes until fragrant and the onion becomes translucent.

   Time: PT5M

   Temperature: medium

4. Add Cajun spice

   Stir in the 4 Tbsp Cajun spice blend, mixing quickly to coat the aromatics. Cook for another 1 minute to toast the spices.

   Time: PT1M

   Temperature: medium

5. Introduce seafood and vegetables

   Add the shrimp, mussels, boiled corn kernels, and cubed potatoes to the skillet. Toss gently to combine.

   Time: PT5M

   Temperature: medium

6. Season and simmer

   Season with salt (lightly), soy sauce, and sugar. Stir, then cover the skillet and let simmer for 8‑10 minutes, or until the shrimp turn pink and the mussels have opened.

   Time: PT10M

   Temperature: medium-low

7. Finish with brightness

   Uncover, drizzle the fresh lemon juice over the dish, sprinkle chopped parsley and a pinch of extra black pepper. Give a final gentle toss.

   Time: PT2M

8. Serve

   Transfer the Cajun seafood to a serving platter or serve directly from the skillet. Enjoy hot with crusty bread or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted butter: olive oil, margarine
• Instead of Garlic: garlic powder (1 tsp)
• Instead of White onion: yellow onion
• Instead of Cajun spice blend: old bay seasoning, creole seasoning
• Instead of Shrimp, peeled and deveined: peeled scallops, firm white fish chunks
• Instead of Mussels (tahong): clams, scallops
• Instead of Sweet corn kernels: frozen corn, canned corn (drained)
• Instead of Potatoes (marbled or Yukon Gold): sweet potatoes
• Instead of Leek (optional): green onions
• Instead of Soy sauce: tamari (gluten‑free)
• Instead of Sugar: honey (½ tsp)
• Instead of Lemon juice: lime juice
• Instead of Fresh parsley: cilantro
• Instead of Black pepper: white pepper
• Instead of Salt: sea salt

Equipment Needed

• Large skillet or wide saucepan
• Medium saucepan (for boiling corn & potatoes)
• Wooden spoon or silicone spatula
• Chef's knife
• Cutting board
• Measuring spoons
• Colander
• Lemon juicer or reamer (optional)

Critical Steps — Do Not Skip

• Sauté garlic and onion in butter without browning.
• Toast the Cajun spice briefly to release aroma.
• Cover and simmer until shrimp are pink and mussels open fully.
• Add lemon juice at the very end to preserve its fresh flavor.

Chef Tips from the Video

• Use high‑quality unsalted butter for a richer flavor.
• Add a splash of white wine after the spices for extra depth (optional).
• For extra heat, sprinkle a pinch of extra cayenne pepper just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; the texture of potatoes and seafood changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil and cube the potatoes a day ahead; store in water to prevent browning.
• Pre‑measure the Cajun spice blend and keep it in a small jar.
• Peel and mince garlic and onion, then refrigerate in an airtight container.