It’s hard to believe that Crawfish Season is coming to an end. This Louisiana girl loves Crawfish. Since Crawfish season is coming to a close, I think I will add this to Summer, my Cajun Chicken Boil. Using the same ingredients of a regular boil- potatoes, corn, sausage, onions, seafood boil seasoning- and substituting crawfish for chicken wings, along with a new product from Louisiana Fish Fry, the Cajun Drip Viet-Cajun. The Butter Seasoning Mix is available in a few other flavors such as Chili Crush and Twisted Citrus. This is the perfect boil to kick start your Summer.
Cajun Chicken Boil
Ingredients:
- Chicken Wings (2-3 lbs)
- Cajun Drip Butter Sauce (prepare according to package) shop this product here
- White Onion (Cut into 4 pieces)
- Lemon (Cut into 4 pieces)
- Slap Ya Mama Cajun Boil seasoning (1-2 cups depending on how spicy you want it)
- Mixed baby potatoes (24 oz)
- Smoked Sausage links (halves)
- Green Giant Sweet Corn Cobb
- Chicken stock (for butter sauce)
- Land O Lakes Butter (for butter sauce)
Directions:
- Season the chicken wings with Slap Ya Mama seafood boil seasoning. Season according to your liking.
- Cover with foil paper. Refrigerate for 1 – 2 hours.
- Once you are ready to prepare you Cajun Chicken Boil.
- Add a stockpot of water to boil.
- Cut the onion and Lemon and sausage links. Set aside.
- Add in the Slap Ya Mama seafood boil seasoning.
- Once the water is boiling again, drop in the onions, lemons, sausage and corn. Boil for 20 minutes.
- Add in the baby potatoes. Boil for another 20 minutes.
- Add in the chicken wings. Boil for 20 minutes or until the chicken is tender.
- While the chicken is cooking, prepare the Viet-Cajun butter sauce. Follow the packaging.
- After the boil is done. Turn off the heat. Soak for 5 minutes.
- Scoop out some of all the ingredients to a crawfish platter. Shop the platter here
- Top the chicken, potatoes, corn, sausage with some of the viet-cajun butter sauce. Superb.
- Enjoy.
The stockpot I used for the boil. Tabitha Brown’s yellow stockpot
