Eagle Low Country Cajun Boil

Boil Base

1/2 cup Eagle Cajun Seasoning
2 gallons water
2 whole lemons, halved
3 bay leaves
1 head garlic, halved

Veg & Sausage

1 lb andouille sausage, sliced
2 lbs small red potatoes
4 ears corn, cut into thirds
1 large white onion, wedged

Seafood

3 lbs jumbo shrimp, shell-on
2 lbs crawfish (optional)
2 lbs crab legs, clustered

Finishing Touches

1 stick unsalted butter, melted
2 tbsp fresh parsley, chopped
Extra Eagle Cajun Seasoning to taste
Fresh lemon wedges

01

Prepare the Base

Fill a large stockpot with water. Add a generous amount of Eagle Cajun Seasoning, halved lemons, sliced onions, and garlic. Bring to a rolling boil to concentrate the aromatics.

02

Add the Aromatics

Carefully add red potatoes and simmer for 15 minutes. Follow with smoked sausage links cut into rounds and sweet corn cobs broken in half. Simmer until potatoes are fork-tender.

03

The Seafood Finish

Turn off the heat and add fresh shrimp. The residual heat will cook them to a perfect pink in 2-3 minutes. This keeps the seafood succulent and prevents overcooking.

04

Season & Serve

Drain the boil and spread onto a newspaper-lined table. Drizzle with melted butter and give it a final dusting of Eagle Cajun Seasoning. Serve immediately while hot.

Bring the Heat Home

Featuring Eagle Cajun Seasoning

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